At Stillife, owner Andrew Whibley’s menu of 32 cocktails, none of which use citrus, utilizes various types of acids for balance, some of which are produced by fermentation. “Our main ways [to use acidity] are through cordials, for which we have a few different ways of finding balance,” he says.
His team lacto-ferments all of the pulp and waste that normally would be thrown away, including citrus waste from sister establishment Cloakroom Bar, and mixes it with their cordials so it acts like a starter culture.
This recipe originally appeared as part of “Alternative Acids: How and Why to Use Them in Your Bar Program.”
- 1 liter fresh pineapple
- 15% (by weight) lacto-fermented pineapple pulp*
- 20% (by weight) sugar
- .5% (by weight) acid mix**
Blend all ingredients in a blender for 1 minute.
Pour into a jar and seal. Mixture will keep, refrigerated, for 1 month.
*Lacto-fermented pineapple pulp: Add 1% salt (by weight) to the pulp, then sous-vide and keep at 25 degrees Celsius for 3 days.