Cheers to you!
The Triad Collective
• CanadaBartender Massimo Zitti of Canada is inspired to support aspiring musicians to realise their dreams, creating awareness of emerging talent in the community and donating part of the sales from his low-waste Ketel One ‘The Triad Collective’ cocktail to help purchase musical instruments.
- My Ketel One serve is a reflection of what truly matters in my life: Music, Family & Sustainability.One of the best parts of my day is playing music with my daughter, in a band we’ve created together called “Smiles” which regularly performs in bars & restaurants around the city. Inspired by the joy she has found in music, I’ve created a Ketel One serve (and a spirit free option) which is being sold in several restaurants through Toronto, and will directly help aspiring musicians by fundraising to help them purchase new instruments and equipment, as well as provide awareness of
- new and upcoming talent in the community. This initiative is also partnered with the Junos, the famous Canadian Music Award program, which will provide substantial visibility.The Triad Collective is heavily inspired by the zero waste philosophy we currently execute at my small cocktail bar, Mother. Ketel One is blended with a housemade kombucha made from upcycled product that is blended with spent herb and citrus trimmings, then augmented with plum wine and infused with Local Canadian Cedar. The drink is then garnished with a brush of lacto-Canadian grapes which I reduce into an “edible paint”. Mother, Junos & Ketel one
- vodka they have an incredible things in common, caring for the future of our global family; so, inspired by art, music, and family, I present The Triad Collective.
Taste it for yourself.
The Triad Collective
Ingredients
Ketel One Vodka 35 mlPlum Wine 10mlSpent Mother Cordial 90 mlGarnish:Edible lacto Fermented Grapes Paint
Prep Ingredient Recipe & Method
200g Mother Kombucha (made from the left overs of every brewing cycle)300g filtered water 200g white sugar 100g light brown sugar 5g citric acid 1g Malic acid ——————————-Combine of Ketel 1 300g Mother Cordial 100g plum wine 450g Ketel 1 Infuse with spent tarragon & Canadian cedar for 1 hour at 55* degrees souse vide. Filter & bottle.
Garnish Method:Brush with a paint brush Pour 4oz into a stirring vessel and stir with ice. Garnish the glass with edible paint and pour the drink over a chilled cobbler glass.
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