Iain Griffiths and Kelsey Ramage are hoping to start a trend of greater sustainability practices in bars with their traveling pop-up bar, Trash Tiki.
The two bartenders started by sharing low-impact recipes with other bartenders online, but with the help of several chefs and whiskey brand Jim Beam, they’ve begun a tour of the pop-up bar across Australia and New Zealand.
The ultimate goal is to help bars incorporate waste reduction practices into their everyday processes, thus eliminating the need for something like Trash Tiki.
SBS has more information:
“We’ll go into a city and reach out to the bars by asking what kind of stuff they’re throwing away over a normal weekend prep,” says Ramage.
“We’ll ask them to keep it and on Sunday or Monday we’ll get to it fresh and make whatever we can from it.”
One bar’s trash is Trash Tiki’s treasure, it seems. After assessing what they’ve scored and doing their best to flavour match, Griffiths and Ramage craft drinks, like watermelon-rind spritzes and apple daiquiris.