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.
OLEO SACCHARUM
GYRE & GIMBLE BAR
Sit back and drink your way through Norwich’s most creative and innovative cocktail menu. Distilled Negroni’s, Mango and Chili shrubs, or just a prosecco reduction with white chocolate. Its just as weird as the story that inspires us.
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Zero waste… BUT HOW?
CLARIFIED MILK
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.
PINEAPPLES
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.
TRASH CORDIALS
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!
SPENT COFFEE
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!
