Pit Stop Rum

There are a lot of damn delicious spirits out there and rum sure isn't lacking as a contender. As such we're going to *try* not have too many recipes that involve spirit infusion, partly because we're not even going to pretend for a minute that we could possibly make something better, and also because certain parts of the world have laws that make messing with yo spirit illegal... and this is most definitely a global message we're trying to spread! Every now and then we're gonna have something too good not to share though, and this shit below definitely ticks that box in a big ol' way.

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.

Our other ingredient for Pit Stop Rum is as you may have guessed from above snap, pistachio shells. No mildly alarming figures about the pistachio that we know of, sorry, however what we do know is Iain eats shit load of them and so we definitely had to find a use for those shells before they hit the scrap heap.

 

TT Pit Stop RUm

 

BORING DAD ALERT: This recipe involves working with heat, so please, don't be an idiot. Read the instruction fully before starting, wear appropriate clothing and  make sure  you have extraction fans, extinguishers and  emergency exits all fully functioning.

 

Part 1 - Avocado

500ml White Rum - nothing that breaks the bank, you're going to fuck with it anyway

1 Avocado Pit - wipe clean and dry so it's easy to grip and no funny green stuff is on it

 

  1. Take a large bladed, sharp knife and cut a little cheek off one side of the pit so it now has a flat side (don't throw that little bit out either - DUH!)
  2. Lying the pit on it's flat side, cut in half. Repeat again so you have four quarters plus probably some flaky bits
  3. Now take the knife and turn it side ways, placing the large flat side firmly down on one of the quarters. Ensuring your fingers are no where near the sharp side, push down on the blade evenly and firmly so you squash the little pit underneath. Repeat this for all the other bits of the pit.
  4. Take the knife and cut the squashed pits as finely as you can
  5. You can totally cheat all the above and use a microplane but be careful yo, those things are unforgiving to say the least
  6. Put the pits in a pan on low heat and dry toast until the colour changes to a pretty-but-kinda-weird pink brown kinda colour (very exact here, obvs)
  7. With your rum in a separate, food safe container, scrape the toasted pits into the container and give a quick stir.
  8. Let stand for 1 hours to infuse, stirring occasionally or when you're bored
  9. Filter through a super bag and store air tight

 

Part 2 - Pistachio

250ml White Rum (Or the rest of the bottle - but keep the bottle, you're gonna need it) 

10g Pistachio Shells

 

  1. Pop your shells in a pan on medium to high heat and dry toast till they start going kinda black
  2. With your rum in a separate, food safe container, scrape the toasted pits into the container and give a quick stir.
  3. Let stand for 1 hours to infuse, stirring occasionally or when ever bored.
  4. Filter through a super bag and store air tight

 

Part 3 - Blending

The more astute of you will have noticed the above two recipes call for exactly 1 bottle of white rum and you make twice as much of the avocado rum as you do the pistachio. This is not an accident.

Having made both recipes we then spent a lot of time (i.e. more than 2 minutes - yeah we be busy) seeing what the preferred ratio to blend these two tasty treats is, and landed very happily on a 2 parts avocado to 1 part pistachio and so amended all the above so you don't have excess lying around. We're good like that ;)

 

Part 4 - Drinking!

We're working on a bunch of recipes that we're going to share here but if you beat us to the punch swing your drink up on Instagram and be sure to tag us! One of the best things we've found so far is that the richer texture from the avocado oils and aroma and salt from pistachio is meaning you don't have to use anywhere near as much sugar or modifiers to make a tasty drink!