Works

Scroll on through to check out some previous Trash Collective works. From big brand concepts like the 'Green Hustle' for Absolut Vodka, to fully realized bar concepts in the Curtain Club London, to more simple cocktail focussed work for upstart brands (including Trash Collective's own!), it's all here to check out.

Discarded Vermouth

Discarded is a sustainable vermouth made on cascara, the fruity husk of the coffee bean, and often a waste product. To launch the brand, Trash Collective created a cocktail video series based in sustainability and then executed and hosted a dinner and cocktail evening at London's CUB restaurant.

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Absolut Vodka

The Green Hustle was 2018 project to kick-start Absolut's sustainability campaign for the the year. It began as an activation at Athens bar show, curating 20 minute educational workshops, full hour seminars, and a sustainable cocktail bar serving a menu of drinks created by TC alongside award winning bartender Hampus Thunholm. Then, during Tales of the Cocktail 2019, we linked up with Pernod Ricard's global team to recycle an entire shipping container's worth of glass over all of Tales' activations.

Photos by Alex Grymanis

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Interior - Gabby Frank

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Supernova Ballroom

One of the Trash Collective's own projects, Supernova Ballroom was a bright and glittery retro 70's -inspired cocktail bar hidden inside an early 20th century building in Toronto's financial district. The menu focussed on sparkling and fermented cocktails, bring together local ingredients with modern flavour extraction techniques. Supernova has danced it's last disco for now, but is focussing on coming back in 2022 with a brand new flavour.

Earl's Cocktails

Pink Lemonade

Earls Mai Tai

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Earl's Cocktails

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Earls Restaurants

Earls Restaurants in one of Canada's largest restaurant groups, with over 60 sites across North America. The Trash Collective, in collaboration with then beverage director Cam Bouge, created cocktails to be executed in all Canadian locations, including one Pink Lemonade slushie, which contained a citrus by-product ingredient we call Lemon Stock. Using this recipe, eliminated the need for fresh lemon juice, which greatly increased the profit margin of the drink and reduced it's compost wastage by half.

Maker's Mark Spritz

Beam Suntory Cocktail

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Beam Suntory Australia

To close off the last 'tour' with Trash Tiki, before we morphed into Trash Collective, we hit up 6 cities over Australia and New Zealand. The drinks hit less 'Tiki' and swapped to our better known refined signature style using some of Australia's incredibly diverse flora. Over the course of a month, we linked up with some of Australia's top chefs, pairing our cocktails alongside their dishes in an evening dinner series, all featuring Beam Suntory bourbons and whiskies.

Red Rooster - Cocktail

Billys Bar - Cocktails

Rooster Taqueria - Cocktails HR-2

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Red Rooster - Cocktail

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Curtain Club London

Originally opened as the Curtain Hotel, this multi-level space included over 6 different F&B outlets which Trash Collective founders Kelsey and Iain created menus for. From a rooftop Lido spritz concept, to more playful historic drinks in the main restaurant, a taqueria, a theatre, a live music venue and an underground classically influenced cocktail club, Trash Collective provided creative direction, thorough staff training and execution.

Supernova