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."

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Pit Stop Rum

Pit Stop Rum

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.

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Basic Bitch Tepache

Basic Bitch Tepache

Lets face it, the one thing that bars need a lot of is juice. Particularly in the tiki business. In fact, one particularly secretive prick when asked for his recipes responded to media with 'rum and juice'. By way of this fact we often end up with loads of pulp, rinds and other scraps that would otherwise get chucked in the bin. 

There is so much flavour in that stuff!

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