Kelsey Ramage and Iain Griffiths are travelling the world educating people about waste and sustainability. It may sound like something you’ve heard before, but this environmental project is all about cocktails. It’s called Trash Tiki and it’s popping up at the Four in Hand Hotel for one night only, Wednesday 28 February.
“We play a shitload of punk music, and throw parties all over the world and make drinks from stuff that’s normally thrown away,” says Ramage. “Sustainability has kind of become this boring word. It’s usually used for marketing and to sell something. We wanted to make it a lot more fun.”
Griffiths co-founded Dandelyan, number two on the World's 50 Best Bars list, where Ramage was head bartender.
Trash Tiki transforms ingredients usually labelled "waste" into tropical concoctions. The Sandia Spritz, for example, is made with watermelon-rind syrup, and Campari, Vermouth and soda. They’re also serving up a Junkyard Ale – a collaborative brew with Sydney’s Young Henrys. As the name suggests, the beer is made with waste ingredients from the brewing process – surplus malt, mash and hops that are typically discarded. Citrus off-cut soda with bush honey and eucalyptus, made in collaboration with Sydney's PS40, will also be on the menu.
If you want to make the Sandia Spritz at home, the watermelon-syrup recipe is up on Trash Tiki’s site, along with experiments such as avocado-pit and pistachio-shell infused rum. The recipes are designed for anyone from the professional to the layman – Ramage says you don’t need fancy equipment or prior knowledge to make them.
“Having that community starting to talk about it globally is when we are going to start making some major steps,” Ramage says. “Stopping single use and packaging bullshit … The stickers on the limes.”
At the Sydney pop-up there will be a four-course dinner paired with minimal waste cocktails.
Trash Tiki at The Four in Hand is on Wednesday 28 February 20 at 7pm–10pm. You can find all details and future dates here.
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