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Order from the Menu: Duck & Waffle

Jane Ryan | 11/07/2016

Innovative concoctions from the team with this unique menu inspired by waste and the environment.

Launched on July 11, Duck & Waffle's new cocktail menu reimagines wild edible and discarded ingredients common to city life. Pieced topgether by Rich Woods – Duck & Waffle’s Head of Spirit & Cocktail Development – the list showcases the playfulness and creativity for which he has become widely known. 

“The menu explores 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,” says Rich.

URBAN FORAGING

Strawberries & Cream

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Removed Pimms // Split Cream Vodka // Strawberry Leaf Dry Vermouth

Hay!

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Jack Daniels // Maple // Salted Caramel // Hay Infusion

Pine Needle Lemonade

undefinedHendricks Gin// Pine // Verjus // Wild Elderflower // Lightly Carbonated

Pollen

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Dill Fino // Pollen // Prosecco

Woodland Negroni

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‘Damp’ Gin // Woodland Campari // Moss Vermouth // Formica Rufa Bitters

Hopped Scotch

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Hopped Dewars Whisky // IPA Cordial // Hay & Hopped Grapefruit Soda

URBAN DECAY

Green G’n’T

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Tomato stalk gin // Tonic

Daily Grind

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Soured Vodka // Spent Coffee Grinds // Lemon Leaf Aperitivo // Stone Fruit Liqueur

Banana Split

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Cana Brava Rum // Toasted Coconut Husk // Banana Skin Cordial // Sour Milk

Meadow Spritz

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‘Spring’ Gin // Cut Grass & Asparagus tip Cordial // Wild Elderflower // Citrus. Lightly Carbonated

Clarified ‘Green’ Bloody Mary

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Tomato Leaf Vodka // ’Green’ Gin // Soil // Bloody Mary Consommé

Breakfast with Hemingway

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Bacardi Carta Blanca // Citrus Blush // Maraschino Liqueur // Burnt Toast

Avocado Aperitivo

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Avocado Skin Tequila // Chocolate Aperitivo // Toasted Walnut Amaro
 

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