Cob Soda

Sometimes we get ingredients that we haven't used much before, or that that are a little more rare to come by, in this case it was stripped corn cobs and husks! 

Corn is a very common ingredient, and because there us still a lot of flavour left in the cob, we can still extract it. The grainyness lends a really nice texture to the syrup as well! 

Cob Syrup:

  • 5 Corn Cobs
  • 1L Water
  • 1kg Sugar

Boil cobs in water for 5 minutes, strain off and add sugar to water. Stir to dissolve and bottle up! Should last (refrigerated) about 2 days.

  • Grapefruit Stock:
  • 2 cups of Water
  • Husks of 2 Grapefruits
  • 1 tsp. Citric Acid
  • ½ tsp. Malic Acid
  • 1 Cup of Caster Sugar

 

Bring water to a boil, and add grapefruit husks. Let simmer for five minutes. Then, use tongs remove husks and give a quick squeeze.  Remove pot from heat quickly and measure your liquid.  Place back on high heat and reduce by 50% to 1 cup.  Add sugar and acid and stir to dissolve. Filter and bottle. It will last up to 3 days.

Cob Soda

  • 1oz Tequila Cabeza
  • 1/2 oz Amontillado Sherry
  • 1/2 oz Corn cob syrup
  • 1/2 oz Grapefruit stock
  • 1oz Soda
  • 1 corn husk sliver

Add all ingredients to a hiball glass filled with ice. Stir to mix and chill ingredients and garnish with a strip of corn husk.

JB Gin Swaz

Mug.JPG

This drink has definitely followed us along to many of our pop-ups and was one of the first we came up with! 

As with many of our drinks, it has roots in the classic Jungle Bird (hence JB, get it?). There are only 2 prepped ingredients, and one of them (Tepache) can be drunk by itself or just with a little rum, and can be kept alive for as long as you like!

JB Gin Swaz

Add all ingredients to a tin or hiball or a tiki mug if you want to be fancy. Add a big ol scoop of crushed ice and churn with a spoon or swizzle to combine and chill. Finish with a straw (we use bamboo) and a pineapple leaf. Those little cocktail umbrellas are often made from recycled chinese newspapers too! 

Lime Stock:

  • 2 cups of Water
  • Husks of 5 Limes
  • 1 ½  tsp. Citric Acid
  • 1 tsp. Malic Acid
  • 1 Cup of Caster Sugar

Bring water to a boil, then add lime husks. Let simmer for five minutes. Then, use tongs remove husks and give a quick squeeze.  Remove pot from heat quickly and measure your liquid.  Place back on high heat and reduce by 50% to 1 cup.  Add sugar and acid and stir to dissolve. Filter and bottle. Will last refrigerated up to 3 days.

Pineapple Tepache:

  • ¼ pineapple- rinds, pulp, core, whatever. If you have juice that you can’t use at the end of the day, lob that in there as well.
  • 1 cup of water
  • 1 of a cinnamon stick, break it up
  • 3 cloves
  • 5 allspice berries
  • Brewers yeast - use according to package directions.  
  • ½ cup of demerara sugar

Combine all ingredients in a container with holes in the lid and leave it to ferment at room temperature for a few days, tasting it daily. The longer you leave it, the more sugar the yeast will consume and the drier it will be. When fermentation is at point you're happy with, strain off the pulp and refrigerate your tasty af tepache! You can leave a little residual sweetness, or let it

Note: Trash Tiki has used all kinds of yeast! Brewers and wine yeast is nice, but they all produce different and unique flavors. There will be package directions for how much to use to give you an idea (we like to waive it about like fairy dust as a measurement).  Each one will be different.

You can drink the tepache on it’s own as-is, or combine it 1:1 with caster sugar to use it as a syrup in the JB Gin Swaz!

 

Honey Cream

Honey Cream

Changing texture in classic cocktails, 99% of the time means egg white. While in Tiki drinks, texture is a lot more of a focus as when you start working with puree’s and sweet nectar of the gods like coco Lopez. What we learnt quite quickly when making anti-waste tiki drinks, is that texture is a mother fucking pain in the arse to figure out how to add in to a drink. 

Citrus Stock

Citrus Stock

"Citrus has is like the final frontier of modern craft cocktail culture. First, it was about the truly “classic” bars that used fresh squeezed to order, Then as the movement spread and fresh reached bigger volume bars, the question was about how long fresh could last so that “to order” could be done away with in the name of speed of service..... Now, as the industry awakens to fact we need to stop fucking the planet with every daiquiri and tom collins we make, citrus is once again front and centre, this time as it is by far the biggest waste product of any craft cocktail bar."

Apple Pulp Sweet n' Sour

Apple Pulp Sweet n' Sour

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.