Cheers to you!
Tourist in the City
• ArgentinaBartender Machi Martinez of Argentina is leading the way in bringing together bartenders in his city to close the loop on more sustainable cocktail making, one Ketel One ‘Turista En Mi Ciudad' cocktail at a time.
- For this Ketel one challenge I called for a talk to my bartender community to expand the sustainability network in my city.In this meeting I invited our producers Fernando with her organic honey and Maria who has her agroecological farm.This conveys the importance of knowing the path of our product from the beginning until it reaches the customer, if these products are treated correctly without harming the environment.But also how to reuse ingredients generating a cocktail bar 0 waste.That is why ""Tourist in the city"" was the example for them of how to do things differently at the bar and
- that these small actions lead us to a path of sustainability.In this cocktail we use the waste of our producers.Part of the honey and air that remains to our beekeeper in the drums and leaves of Yacon (Earth apple) that after the harvest do not use them but with this we make an infusion with fresh notes of green apple.This cocktail is a Highball based on Ketel one and a soda from the waste of honey and yacon leaves (Earth apple) highlights those notes of honey and fresh that our Vodka has. Our decoration is a yacon leaf that transmits
- to us the principle of things, life, but also that things can be done differently.
Taste it for yourself.
Turista en mi Ciudad
Ingredients
Ketel One Vodka 45 mlHoney waste soda and yacon leaves 120 mlGarnish:yacon leaves
Prep Ingredient Recipe & Method
Honey waste soda and yacon leaves: -First we make an infusion of the dried yacon leaves 8g per 500 ml of hot water, let stand for 15 minutes.-In a container add 200g of honey waste and 300 ml of hot water to make it more liquid-Then mix the infusion of yacon leaves and honey along with 200 ml of water with 10 g of citric acid.-Take cold until the liquid is at 5°-Gasification with injections of C02 at 2 bar of pressure
Add all ingredients over ice in a highball glass.
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’.