Duck & Waffle forages in London for cocktails
Leading London bar Duck & Waffle has introduced a new cocktail menu containing food waste and ingredients foraged in London.
Duck & Waffle has launched its Urban Foraging vs. Urban Decay cocktail menuInspired by modern city life, the Urban Foraging vs. Urban Decay cocktail menu has been created by Duck & Waffle’s head of spirit and cocktail development, Rich Woods.
The Urban Foraging part of the menu incorporates ingredients sourced from London, including tree bark, cut grass, wood ants, English strawberry leaf and moss.
Cocktails from the Urban Decay section feature discarded food elements – including banana skins, tomato stalks and leaves, asparagus ends and burnt toast.
“The menu will explore two sides of modern life and the impact of flavour captured from ingredients that have either been foraged from within our city, or those we simply consider to be discarded by-products of our everyday lives and, therefore, beyond their ‘best by’ date,” said Woods.
Duck & Waffle said the urban foraging will soon “become a way of life” and that the practice is not just “sustainable and innovative”, but also “palatable”.
Urban Foraging vs. Urban Decay will be available at Duck & Waffle from 11 July for the summer period.
Click through the following pages to see some examples of the cocktails on the menu.
Strawberries & Cream, Urban Foraging
Ingredients:
Removed Pimms
Split Cream Vodka
Strawberry Leaf Dry Vermouth
Pine Needle Lemonade, Urban Foraging
Ingredients:
Hendricks Gin
Pine
Verjus
Wild Elderflower
Lightly Carbonated
Woodland Negroni, Urban Foraging
Ingredients:
‘Damp’ Gin
Woodland Campari
Moss Vermouth
Formica Rufa Bitters
Daily Grind, Urban Decay
Ingredients:
Soured Vodka
Spent Coffee Grinds
Lemon Leaf Aperitivo
Stone Fruit Liqueur
Breakfast with Hemingway, Urban Decay
Ingredients:
Bacardi Carta Blanca
Citrus Blush
Maraschino Liqueur
Burnt Toast
Banana Split, Urban Decay
Ingredients:
Cana Brava Rum
Toasted Coconut Husk
Banana Skin Cordial
Sour Milk
