All in Ingredients

Citrus Stock & Stuice

Citrus is like the final frontier of modern craft cocktail culture. First, we burned the 90’s thinking with 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. Molecular saw the advent of manipulating flavour and textures within citrus and the ascent of citric, malic, et. al. acids into our lexicon. Hell, some jack asses even had a whole bar with no fresh products ;)

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?

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.

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. 

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.

O&B Orange Curaçao (WIP)

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

Chopping Board Cordial

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!

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.

Cafe Orgeat

Orgeat is a cocktail bar staple whether you're blasting out Mai Tai's for the masses or knocking up a tasty wee Cameron's Kick for someone who wants to up their Sour game. This is one of the first recipes we tackled when embarking on Trash Tiki and to date remains one of our favourites - simple, easy to tweak to your own taste

Pink Citrus Salt

This is an easy one, but first you've gotta have made our Pink Citrus which you can go and do right here!

So, surprisingly, despite the fact most bars treat citrus as a one and done kind of ingredient, those suckers have a shit load to offer. And most of it as you've seen with the previous recipe, lies in the skin.

Pink Citrus

Getting fresh fruit flavours in to our drinks with out using brand new fruit every time was always going to be a bitch, but while things like our Tepaché recipe take a few days to make we were pretty chuffed when we managed to nail a recipe to make lime in like, no time at all. 

In fact, given how this recipe can be multiplied to what ever number you need, we'd love to see any motherfucker makes 1OL of fresh lime juice as quick as you can bang out this recipe.

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!