Sarah Elyse Watson
Torii Goes Tiki
Pineapple leaves, mint sprig, Pineapple, yuzu & black pepper jam
60ml ROKU Gin
30ml Lemon Juice
45ml Pineapple, Yuzu & Black pepper Jam
60ml Pineapple & mint tea
5ml massenez plum liqueur
3 dashes of Pernod absinthe
Add all ingredients to tin. Shake, and single strain into tiki mug. Top with crushed ice.
THE STORY BEHIND THE COCKTAIL NAME
Waste in bars can be a huge issue, and in my venue it appeared that most of that waste came from fresh fruit in the form of skins, piths and cores. I made Torii Goes Tiki as an experiment to see whether I could use every single part of a fruit - in this case pineapple. I had previously made a cocktail involving ROKU Japanese gin and pineapple and found that the six Japanese botanicals used in ROKU Gin paired well with pineapple, and so the challenge began. 90% of the pineapple went into the home-made pineapple, yuzu & black pepper jam. I made the jam with yuzu to introduce tartness and re-integrate those Japanese flavours. The pepper added lots of savoury notes and made for an interesting mouth-feel. A whole pineapple went into the jam, including the core. With the skins of the pineapple I made a tea, this just involved cooking down the skin in water to extract as much flavour as possible before adding mint to brighten it up. Using pineapple leaves as a garnish reduced waste further, using one pineapple I could make about 20 cocktails!