check out this recipe as an alternative to your regular almond orgeat because lets face it, we all love avocado - on toast, in guac, hell some people even put it in a gimlet. but all of this means that we have shitloads of these pits going straight in the bin. toasting the chopped pits gives bonus a nice warm spice that comes through in our trash tai, check out the drinks tab for the recipe.
THIS TEPACHE IS A SUPER SIMPLE TO MAKE INTERPRETATION OF A MEXICAN CLASSIC. WE CALL IT 'BASIC BITCH' BECAUSE, WELL, IT'S PRETTY FAR FROM BEING TRUE TO THE ORIGINAL, BUT A BIG REASON FOR THAT IS THAT WE HAVE TONED DOWN SOME OF THE SPICES FOR USE IN COCKTAILS, AND ADDED YEAST SO THAT IT WILL WORK WITH ANY KIND OF PINEAPPLE AVAILABLE ALL OVER THE WORLD AND WILL FERMENT SAFELY AND CONSISTENTLY!
a super simple and quick substitute for citrus, this guy is great when you're too short on time to make a citrus stock, or just want to add some aroma and colour to your drinks.
watermelon rind cordial
fun fact watermelon rinds have just as much flavour as the pink fruit in the inside! make use of the whole damn thing and stretch out gp with this super simple recipe.
pink citrus salt
extract that last bit of oil out of your lime husks for this super simple aromatic salt after you've made a pink citrus.
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
pit stop rum
a simple infusion to rum will use salty pistachio shells and avocado pits to create a toasted, oily and salty rum that can be blended into a cocktail for added complexity.
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 purees and sweeteners and is equally difficult and important in anti-waste drinks. check this one out for your sours and coladas.
chopping board cordial
One of our og recipes that makes use of all those fucked up citrus trims, imperfect berries and otherwise wasted garnishes that you have no idea what to do with.
Citrus seems to be the one thing that we cannot do without in so many of our bars. From the very first classics to the most creative and forward thinking (ahem…except that one), its the one ingredient we all use. Here is a great recipe to use it better…