Cheers to you!
Step by Step
• UAEBartender Cameron Boyd of UAE wants to raise the skills of his trade family by educating young, passionate bartenders on sustainability and walking the talk with his consciously created Ketel One ‘Step by Step’ cocktail.
- The overall inspiration for the garnish for good, Ketel One Challenge is creating a drink using sustainable methods throughout each ingredient and run a series of workshops that help young and passionate bartenders to compete in competitions and develop themselves into “World Class Bartenders” with a conscious mind of sustainability & giving back to the community.The inspiration that I got through this initiative to create my cocktail was to source my ingredients locally at small privately owned markets, which will hopefully inspire many on and off the trade to buy local and support small businesses within UAE
Taste it for yourself.
Baby Steps
Ingredients
Ketel One Vodka 40 mlRepurposed Black Lemon Fino Sherry 10 mlGarnish with Repurposed Tomato LeatherPrep Ingredient:Oxidized Wine & Tomato Water Cordial 40 mlTalisker 10 year old 5 ml
Prep Ingredient Recipe & Method
Black Lemon Fino Sherry1. 20g Black Lemon2. 500ml Fino SherryAdd lemon husk to the dehydrator for 24 hours at 120C until lemon has lost its water content and turns brown.Add the first 2 ingredients into a vacuum bag and sous at 40oC for 1 hour. Strain through a cheese cloth.Tomato Water Cordial1. 250ml Oxidised White Wine2. 500g Local Beef Tomato3. 1% of Citric Acid4. 10% Granulated Sugar
Add the first 2 ingredients into a vacuum bag, vacuum and seal tight at 100%, keep in freezer for 5 hours.Remove the tomatoes, blend and strain through a cheese cloth. Add Citric acid and Granulated sugar to the % of the Volume.Stir until completely dissolved.Garnish Method:TOMATO LEATHER1. Local tomato skins2. 100g Tomato & Wine pulp from clarification3. 150g Water4. 5g Pectine5. Icing SugarBlend the first 3 ingredients together.Mix icing sugar and pectine, add half the blended mixer into a saucepan and bring to boil for 10secs. Remove from the heat and add the rest of the mixer, pour onto silicon sheet and dehydrate for 8 hours at 50oC. Roll the ingredients in a Tulip glass over a small ice ball.
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’.