Avocado Pit Orgeat

Avocado Pit Orgeat

The almighty avocado, it has become to coffee shops what the pineapple has become to bartenders. A symbol to be made into pins, tattooed on oneself and 'gramed ad-fucking-naseum. Great that we know we can waltz into any city and be guaranteed an avocado toast with our flat white, but what the hell happens to all the pits once we're through?

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Watermelon Rind Cordial

Watermelon Rind Cordial

After bringing Trash Tiki to Asia, North America and South America over the last 5 months there has been one ingredient that we have come across many times, espcially in the heat of summer. Watermelon.

One of summers favourite flavours winds up in everything from mojitos to margaritas, but what we have found in common with all this summery business though is three things.

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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. 

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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.

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