Both the tomato skin and branch is used in the Tomato Gimlet on Duck & Waffle’s latest cocktail menu ‘Origins’. The new menu explores the variety of flavours that can be squeezed out of one single food source, whilst showcasing some fresh new takes on classic cocktails.
Highlighting what one single ingredient alone can achieve is part of the bar’s bid to battle food waste, a theme that continues from the bar’s previous cocktail menu Urban Decay – which was also big on sustainability.
Some stars of the menu:
Coffee Colada is a fresh take on the retro piña colada, with roasted coffee bean Jack Daniels, spent coffee grinds & toasted coconut shell liqueur, coffee and tropical fruit skin fermented concentrate.
And of course one of all those avid avocado fans –
Avocado aperitivo – with Bacardi Carta Blanca rum, avocado liqueur, ‘super dry’ avocado pit bitters and Prosecco.
Coconut Old Fashioned with coconut washed Monkey Shoulder whisky, coconut reduction and toasted coconut husk bitters – served with a hunk of ice
Olive Americano with Black olive Campari, olive leaf Martini Rosse, olive branch ‘dry’ bitter and soda
…and here’s what goes in that Vegetal Gimlet (main picture) – Fords gin, green tomato distillate, blanched tomato skin and cordial
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