The Honey Pot
Small Glass Coupe
Solid Cologne: Made from the left over honey Pot glycerin combined with the smoke infused yeast, strained, then set into a solid.
40ml Laphroaig Quarter Cask
10ml Canadian Club 12YO
10ml No waste / Fridge sage and stable for 1 year off the vine honey pot nectar
5ml Fridge safe and stable for 6 months Sonic Bitters
Laphroaig peat smoke phenols extracted by yeast cell wall extraction method. Then redistilled for further extraction of flavour. (Spent yeast and distillation waste combined then homogenized into jojoba oil for "peat cologne" garnish) Honey Pot nectar extraction by vegetable glycerin submerged transpiration. Ultrasonically homogenized honey bush rooibos tea in alkaline solution. All pre batched and pre diluted to serve.
THE STORY BEHIND THE COCKTAIL NAME
Sustainability is not a destination, it should be the underlying ethos of how we run our lives from now on. I decided to change up how we use flavours and why we use the ingredients that we do. It's amazing how people are using the waste of their products in different ways. But why use an ingredient that produces waste? Why not create a mentality where we start and think of a full use for the products before its even used. This is the underlying ethos for my cocktail. Use ingredients that are not single use and seriously think why and how we use the flavours that we do.