Once your fresh produce starts to turn the last thing you want to do is trash it!

Why not utilize your product to the fullest and make treasure out of potential waste. Dehydrating your fruit or turning produce into syrups is the perfect solution to this ever so relevant challenge within hospitality. Aesthetics at times can be equally as important as flavor in the eyes of a guest. Here at Ignite, we strive to make every individual cocktail the absolute best it can be. Our trash becomes treasure.

Matcha Mojito:


  1. Add Matcha & Mint Syrup and House-Made “Roses” Lime Cordial into Collins Glass
  2. Pack 1/3 of the Collins Glass full of crushed ice
  3. Add 2 oz. White Rum
  4. Proceed to fill the Collins Glass full of crushed ice
  5. Top with Soda Water
  6. Garnish
  7. Insert straw by Hay Straws!

Matcha & Mint Syrup

Make treasure out of trash! 99% of bars have no use for mint stems. While bruised mint leaves can bring even the most elegant and elevated cocktails back down to reality with their not so fresh look, they still have a place when repurposed into syrups.


  • 1 cup of mint stems/“undesirable” mint leaves
  • ½ cup Granulated sugar
  • ½ cup Hot water
  • 6 teaspoons of organic matcha powder


  1. Combine the sugar and mint leaves/stems in a blender
  2. Add ½ cup of hot water and blend until sugar is dissolved
  3. Let steep for 10 mins
  4. Strain with a fine strainer
  5. Bottle and refrigerate

House-Made “Roses” Lime Cordial

Citric Acid will give an extended life to this fresh juice and sugar concoction. Fresh citrus and juice once opened will last only a few days. This cordial should last weeks if not months. Also, most bars/restaurants that juice fresh limes don’t utilize the rinds. Our House-Made Lime Cordial gives new purpose to the skin of the fruit.


  • 1½ oz. Fresh lime juice
  • 1½ oz. Fresh grated lime peel
  • 1 oz. Citric acid
  • 8 oz. Granulated sugar
  • 8 oz. Hot water


  1. Combine all ingredients in blender
  2. Blend on medium speed for 30-45 seconds
  3. Strain with a fine strainer
  4. Bottle and refrigerate