The world’s best bartenders prepare Tiki cocktails from food waste
Perfectly in tune with today’s world, Trash Tiki bartenders do not accept throwing away.
Indeed, Trash Tiki is an anti-gasp punk pop-up punk created by Kelsey Ramage and Lain Griffiths. Launched at the end of 2016, Trash Tiki has become the bartender’s resource for everything related to the environment.
In the past, they used pineapple skins to make tepache (a sweetened fermented drink), avocado stones for daiquiris and citrus fruit pod remains for broths.
Ramage and Griffiths, both formerly of Dandelyan in London (which was named the best cocktail bar in the world at the 2017 Spirited Awards, just that!) are proud to present a whole collection of sustainable recipes.
The duo embarked on a ten-month world tour in 40 cities on five continents to discuss sustainability in the bar sector.
Our bartenders are opening a pop-up at Keep Austin Fed. Keep in mind that the pop-up is only in cash. If you are lucky enough to be in Austin then taste the famous recycled cocktail !
Don’t drink and drive. Enjoy responsibly.
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