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You seriously need to try these cocktails made using burnt toast and ants

Waddle into bar and restaurant Duck & Waffle, perched some 40 floors above the city of London, and you might be forgiven for thinking Banksy had been moonlighting as an interior decorator.

For once you've taken in all the horizon-spanning views, the second thing to catch your eye is its urban-style decor, speckled with more than a few rustic influences. And it's a theme that even runs through the cocktail menu, which is split into two camps: urban decay and urban foraging.

The brainchildren of Rich Woods, the venue's Head of Spirit & Cocktail Development, these heady potions use all manner of alt ingredients. On the foraging side of things there's bark, pollen, dandelion roots and wood ants - YES, ANTS. On the decay side of things, there's burnt toast, banana and avocado skin.

Possibly the only cocktails to know about if you're looking for your next adventure in the capital, it really does give a new meaning to the phrase 'waste not, want not'. 

Picking the six best, we asked Woods to describe his maverick thinking.

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