Tropical Zero-Waste Soda
This Zero Waste Week, we’re highlighting the incredible work happening behind the scenes at Sky Garden to reduce waste, think creatively and continually improve our sustainable practices.
At Fenchurch Restaurant, Sky Garden, Head Mixologist Murilo Machado has created a Zero Waste Tropical Soda using pineapple skin and core, citrus peels and other fruit trimmings from the kitchen.
“Over the years behind the bar, I’ve noticed one problem that comes up time and time again: fresh fruit waste,” says Murilo. “So, I wanted to give those ingredients a second life.”
Fresh fruit trimmings are packed with flavour, so rather than let them go to waste, Murilo found a way to transform them into something new.
Combined with hibiscus, cinnamon, ginger and a touch of Scotch bonnet, the ingredients are sous vide to extract as much flavour as possible before being strained, chilled and carbonated.
The result is a bright, tropical house-made soda used in the From Cuba to Scotland Punch at Sky Garden. Blending Havana Club rum expressions with Talisker 10-Year-Old Whisky and finished with the zero-waste soda, it has become one of the bar’s most-loved cocktails.
Zero Waste Tropical Soda Recipe
Ingredients
- 250g pineapple skin and core
- Peel of 1 orange, 1 lime and ½ lemon
- 750ml water
- 150g white sugar
- 5g dried hibiscus
- 1 cinnamon stick
- 2 cloves
- 5g fresh ginger
- ¼ Scotch bonnet
- 4g citric acid
- Pinch of sea salt
- Cold water to make 1L
Method
Combine the pineapple, citrus peels, water, sugar, hibiscus, spices, ginger and Scotch bonnet. Vacuum seal and sous vide at 65°C for two hours. Fine-strain and cool, then add the citric acid and salt. Top with cold water to 1 litre, chill thoroughly and carbonate before serving.
Creating the soda has not only encouraged us to think outside the box when developing exciting new flavours, but has also helped us reframe the way we think about waste.
We’re excited to continue finding new ways to reduce waste across our collection and look forward to sharing more of our progress along the way.
From all of us at Rhubarb, happy Zero Waste Week.
