Seasonal ingredients have been the focus of many London restaurants for a while, and now bars are following suit. Duck & Waffle, Trash Tiki, and now new Scout bar has taken on the zero-waste theme.
Seasonal ingredients + snacks from leftovers – Scout
New Shoreditch bar Scout is all about limiting waste from an extravagant industry, with a seasonal, ever changing 10 cocktail menu. Scout’s main focus is simple, yet effective – everything behind the bar – from the five house ferments, to the natural wines – maximise the use of seasonal ingredients. Bar snacks are even made from cocktail waste ingredients, such as London coppa and pickled celeriac with truffle and toasted sourdough with house kohlrabi. The place is headed up by big-name drinks guy Matt Whiley, who designed the menus for top London bars such as Peg + Patriot, Purl and Worship St Whistling Shop – so you know the quality is going to be top notch.
Scout, 93 Great Eastern Street, London, EC2A 3HZ
Sexed up by-products – Duck & Waffle London
Duck & Waffle’s Urban Decay menu makes use of discarded ingredients common to city life, using the bar’s playfulness and creativity to create a beautiful cocktail menu from such waste.
“Capturing the extraction of flavour obtained from by-products. This menu explores ingredients that are either considered waste or those that society tell us are past their prime,” says Duck & Waffle’s Head of Cocktail and Spirit Development, Rich Woods.
Above is the Green GnT, with tomato vine gin and tonic. The main pic is the The ‘Damp Negroni’, with gin, Campari/ and sweet Vermouth, formica ruff infusion, all slow-dripped through layers of nature.
Anti-waste touring pop-up – Trash Tiki
Aware of the insane amount of waste from the food & drink industry, this ever-travelling pop-up is all about cocktails made from ingredients that would otherwise end up in the bin. Off cuts, unsold products, raw materials – it all goes into making epic tiki-style cocktails
Headed up from big bartender guys Kelsey Ramage (previously from World’s 3rd Best Bar Dandelyan) & Iain Griffiths (previously from the legendary White Lyan).
Join the revolution #drinklikeyougiveafuck
Pic: Trash Tiki’s signature drink, the Trash Tai, a mashup of the Mai Thai and Margarita. With Pit Stop Rum, O&B Curacao, Cafe Orgeat and pink citrus. Find the full cocktail recipe here