This cocktail with bar waste in mind. Named “Not Yet!” as in we are not yet done with this. It brings inspiration from Hacienda and the movement to take care of our planet through sustainability. In our bars and kitchens we throw out so many things before using them to their full potential. Our kitchen uses many avocados throughout the week for sushi, so why not use those pits and create an orgeat out of them and add a little spice with pink peppercorns. Everyone juices their limes and discards the husks, but we can use those husks to create a pink citrus with malic and citric acids, a small amount of hibiscus. This cocktail is mean to start a conversation amongst our community on all sides.
Combine in tin, gently throw to mix then pour over crushed ice.
Garnish with pink peppercorns, expressed grapefruit zest and an edible flower.