This is one of our favourite recipes/ingredients to date and probably the one we’ve been asked for the most. Something that started from our time rolling with the Dandelyan homies and continues to feature there in various incarnations, as well as being championed at the WastED London at Selfridges Rooftop pop up we rocked and now on pretty much every menu we drop.
When thinking of liquor (other than rum) that provides the backbone to many a Tiki classic, it's hard not to arrive at the equally beloved and bastardised curaçao. However, somewhere along the way this classic ingredient got mixed up in a myriad of colour experimentations that we're just going to pretend don't exist just now
Using this cordial, it definitely falls outside the realm of "classic" cocktail ingredient, but here also in lies its beauty. It's a great way of making sure every drink you create is truly one of a kind, and where ever a classic recipe also calls for citrus, using this bad boy means you can use less citrus and thus continue to reduce your consumption. Inception level waste efficiency!
In 2015, the UK managed to spend over £200m on avocados. Yup. Don't get us wrong, they're fucking delicious, and the fact British people now consume food that is a colour other than grey should always be applauded, but that's also a lot of pits and skins getting tossed.
Those pits (we're working on a recipe for the skins as we type) are full of oils and flavour and colour and basically everything that makes a food and drink delicious, so we figured it's time to put them to good use.