Tropical, natural, juicy
Gungho! Has developed a sustainable Piña Colada, eliminating 5500 food miles and using locally foraged ingredients to replace the flavour profile of coconut and teaming up with sustainable rum distilleries, recycling waste from juice bars and foraged invasive pineapple weed to represent pineapple flavours. Think a complex Piña Colada with lacto-fermented elements and enhanced aromatics
Venue: Gungho! Brighton
Menu: Sustainable Piña Colada
Recipe: Julien Barnett
Ingredients
15ml Rum Montanya
20ml Hacked lime juice (sustainable citrus alternative based on dry apple juice)
60ml Wasted Pineapple Prep (waste pineapple oleo, pineapple weed shrub, Damoiseau Arrangés Ananas, Goldstone redistilled heads & tails, pineapple rind bitters)
2cm of meadowsweet, oat and fig leaf mousse
Method
Pineapple Waste Prep:
Source waste pineapple rinds from a local juice bar for three months, preserving any flesh in an oleo sacchurum. Dry the pineapple leaves in a dehydrator for garnish. Scrub the freshest rinds and infuse in Goldstone Rum redistilled heads and tails.
Blend the waste pineapple oleo with Damoiseau Arrangés Ananas until a smooth pulp. Rest for one month.
Forage pineapple weed and cover with 20% salt water solution until fermented, then infuse in equal parts white wine vinegar, water and a 2:1 beet sugar syrup for one month. Blend together in an 8:1:3 ratio and then add 20% in volume with sea buckthorn juice.
Hacked lime juice:
Unpopular apple varieties are juiced and reacidified to replicate lemon or lime juice.
Meadowsweet, fig leaf & oat mousse:
Forage local fig leaves and cover with 20% salt water solution until fermented for at least 2 weeks. Forage meadowsweet and infuse in the same weight of 2:1 beet sugar syrup. Blend gluten-free oats in water in a 15% ratio with 2% total volume of walnut oil Add to a 1l N02 cream whipper equal parts of the oat milk and meadowsweet cordial with 10% volume of fig leaf ferment, 1tbsp organic coconut oil and 4g Easy Whip powder and gas twice, shaking well.
Build in a stemless wine glass: 15ml Montanya rum, 20ml hacked lime juice and 60ml waste pineapple prep. Fill with ice and stir until diluted by 20%, top up with ice and carefully dispense 2cm of the mousse. Garnish with dried pineapple leaves, byproduct wheat straws and a powder made from the oat pulp and dried fig leaves.