J.B. Gin Swizzle by Trash Tiki
Ever had a tequila sunrise made from trash? Trash Tiki, an anti-waste bartending initiative of an American couple, is popularising sustainable mixology in the US. In the last two years, they have held pop-ups in nearly 100 cities. These alcohol alchemists can turn leftover milk into whey, lime husks into citrus stock and day-old croissants into sugar syrup. So, their famous Mai Tai is made of rum infused with pistachio shells and J.B. Gin Swizzle, of gin and discarded lime stock.
In India, too, the number of garbage guzzlers is going up. At Courtyard by Marriott in Bengaluru, for example, you can have a breakfast cocktail made of leftover cereals. Restaurants like Bombay Canteen and Masque in Mumbai, too, have introduced trash cocktails in their bars. Indian mixologists are experimenting with wine made of leftover guacamole and margaritas served in avocado shells.
In May, a beach management agency in Goa, Drishti Marine, launched a number of pop-up waste-bars where one could exchange waste for free drinks. Whoever thought sustainability could get you buzzed? So next time you feel like having a scrap sangria or a muddy Mary, you know where to go.