Cheers to you!
Grow Together Tomatini
• BulgariaBartender Manol Lazarov of Bulgaria uses his Ketel One ‘Grow Together Tomatini’ cocktail to act as a seed of inspiration to his local community, to improve their mindset around plants grown on their doorstep and to start growing their own plants in the local community garden.
- "There is a gap between the generation that had their hands in the soil and the generations that have everything in the store. But how can we make gardening cool and appealing again? Our journey started at the local market in search of some heirloom tomato varieties for our cocktail We soon found out the first community garden was being made in town and we had to do something to get more people involved, so we invited local venue owners for a cocktail and to discuss how can we make it a better place. The drink that brought us together
- was my clarified version of a ''Tomatini'' with Ketel One We also got them involved directly so they could have a story to tell to their guests. And as one big family we went to the garden and got our feet wet because we believe that Leading by example is the best way to inspire the people around you. We refreshed the garden, built a composter, and bought more tools for everyone who wants to join. We set up some advertising material in cafes, bars, and beer shops. Instead of a flyers that are gonna end up in the trash
- we made little packet of seeds that have a QR code and send you to our platform. There you can learn more about the community garden, about plants and other initiatives we plan in the future. Our goal is to inspire young people to be more passionate about plants. To create more green thumbs so we can Grow Together. Visit us @ growtogether.one"
Taste it for yourself.
Grow Together Tomatini
Ingredients
Ketel One Vodka 45 ml
Milk washed tomato mix 90 ml
Garnish:
1 drop of green oil
Prep Ingredient Recipe & Method
*Milk washed tomato mix: ( for 26 serves)
1. Get the ripest most umamiest of tomatoes ( if you don't have Bulgarian village heritage tomatoes or similar add some miso)
2. Chop roughly 1,750kg of tomatoes.
3. Blanche: 15gr of fresh dill, 10gr Lovage and 50gr Basil without stems
4. Add the herbs and tomatoes in a blender with:
-250gr lemon juice
-250gr white wine vinegar
-120-150gr sugar (depending on the tomato)
-4gr of lemon zest (microplaned)
-2gr ground black pepper
-2gr salt
5. Blend until smooth and strain through superbag or cheesecloth
6. In another vessel measure 25% of the strained liquids volume in whole milk.
7. Add the strained tomato juice slowly to the milk, after that give it stir very gently for about a minute
8. Leave 12 to 24 hours in fridge
9. Pour it gently over a coffee filter and don't change the filter until very necessary ( aprox yield : 2L )
10. To the strained liquid add 20% of its volume, Fino Sherry or 400ml in our case
11. Bottle and store up to 20 days in the fridge ( It will lose some of it's aromas for that long though)
Garnish Method:
** Green Oil drops:
1.Get some of the stems and other leftover greens and blanche them
2. Blend with Olive oil or some vegetable oil until smooth ( don't overheat)
3. Strain through cheesecloth or coffee filter
4. Wait for the liquid to separate and bottle the top part
Stir all ingredients in metal tin for 15 seconds and strain in a chilled Nick & Nora 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.
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.
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 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’.
Sunflower Smile Project
Bartender Yui Ogata of Japan is inspiring and sharing knowledge with 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.
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.