Oleo-saccharum is Latin for ‘Oil Sugar’ and is the name given to a syrup made by using sugars hygroscopic property to extract the fragrant natural oils in citrus peel or fruit skins.
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Zero waste… BUT HOW?
Milk clarification is a technique in which an acidic ingredient is used to curdle milk, separating it into curds and whey. The curds trap particulates, so that when the liquid is filtered, it comes out clear.
We dehydrate pineapples as a garnish and then use the rind as part of a fermentation process to make a low ABV drink called Tepache.
We make trash cordials from leftover fruits that have been juiced, reduced down with a combination of sugar, water and white wine that won’t last another day!
We use the leftover coffee grounds from our espresso to infuse in a sweet vermouth as well as a dark rum for 4 hours. Rich, bold flavours with roasted coffee undertones.
ZERO WASTE COCKTAILS
Our zero waste approach means our cocktails are too, this means we spend a lot of time working out what to do with the leftovers!