Cheers to you!
Sea Salt
• ThailandBartender Saharat Kaewkong of Thailand truly understands the value of local sea salt is to his community and celebrates its role by using it as the hero ingredient in his Ketel One ‘Salted Pomelo Fizz’ cocktail.
- Sea salt has been a part of my community for as long as I can remember. People not only uses sea salt to season and preserve food but it can also be used medicallyI decided to travel to a sea salt farm to explore more about it and was especially impressed by the taste of our local fleur de sel which is salt that forms as a thin delicate curst on the surface of seawater as it evaporates.I’ve rimmed the glass with my local salt which I think is a super classic and easy garnish that can simply be adopted,
- in hope to make my local fleur de sel from Thailand more valuable and known to the wider bar community and consumers.
Taste it for yourself.
Salted Pomelo Fizz
Ingredients
Ketel One Vodka 45 mlSoda 120 mlPomelo Cordial 30 mlGarnish:Pomelo coin
Prep Ingredient Recipe & Method
Fresh Pomelo 300 ml. mix with 300 g. Sugar and 3 g. Malic Acid Garnish Method:Rim the glass with Lace fleur de sel
Add all ingredients in a highball glass over a big ice cube.
Explore global initiatives
Imperfect Partnerships
Bartender Nick Tesar of Australia builds perfectly 'Imperfect Parnerships' between the farmer and bartender community to create cocktails that are more flavourful and less wasteful while providing security for the farmers.
Finding Flavours
Bartender Mathias Klausen Broksø of Denmark shows the value of what grows on the doorstep by offering masterclasses on how to ‘find flavour’ through foraging and fermentation, using his Ketel One ‘Finding Flavours’ cocktail to invite his guests into the wild!
The Turning Point
Bartender Joshua Hendricks of South Africa is on a collaborative mission with bars around the country to provide homes for those in need, by ensuring that one sandbag is filled for each Ketel One ‘The Turning Point’ cocktail he sells, going towards building new housing for his community.
Sunflower Smile Project
Bartender Yui Ogata of Japan is inspiring and sharing knowledgewith those at her local special needs center on how to make an orgeat from sunflower seeds from her town, as well as mango surplus that they can sell - this surplus being the key ingredient in her Ketel One ‘Seeds of Smile’ cocktail.
Circles Project
Bartender Vinicius Demian of Brazil, is doing remarkable work to support vulnerable people in their fight against hunger and unemployment. With each of his Ketel One ‘Circles’ cocktails, he provides juices for food for those in need and a 1 BRL donation to Learning For Life.
The Balance
Bartender Adrián Michalčík of Norway is on a remarkable quest to ensure better quality lifestyles and to re-connect his community with nature, using his Ketel One cocktail - ‘The Balance’.