This cocktail was first featured in our story on making ingredients out of waste.

45ml White rum
20ml Barrel aged umeshu
25ml Pineapple core juice
20ml Sour mix
20ml Homemade peanut butter syrup*
1/4 Avocado
1 Kaffir lime leaf

Shake and double strain over ice. Serve in a rocks glass and garnish with a slice of dehydrated pineapple core.

*Homemade peanut butter syrup: 500ml water; 500g sugar; 250g chunky peanut butter. Slowly boil until dissolved and fine strain.