Cheers to you!
Not Nece-celery
• IsraelBartender Corrie Levis of Israel wants nothing more than to create environmental awareness in her community. By partnering with a plant based restaurant in her city and creating the Ketel One ‘Not Nece-celery’ cocktail, she utilises every part of locally grown celery grown to support this cause.
- "Approximately 15% of Global Greenhouse Gas emissions come from the meat and dairy industry. These two industries require more land, water and crops than alternative protein sources. I made a cocktail in co-operation with OPA a plant based restaurant here in Tel Aviv that grows most of their own herbs and promotes environmental awareness. In the past couple of years I’ve been trying to reduce the amount of products from the livestock industry that I use in my everyday routine, restaurants like OPA show the great joy of being able to enjoy a fine dining experience based on ingredients that
- are green and eco friendly. My cocktail was inspired by a dish they created that consists of 5 different serves of celery root grown from their rooftop garden. I made a syrup out of celery root, added lemon, OPA’s homemade celery kombucha and Ketel One vodka, I dehydrated the celery root from my syrup and added it to a sprig of dehydrated rosemary from their garden as a garnish and created a cocktail that will now be served at OPA that resembles their values and atmosphere while being cautious of where are ingredients are coming from."
Taste it for yourself.
Not Nece-celery
Ingredients
Ketel One Vodka 45 ml
Celery root syrup 15 ml
Lime 15 ml
Homemade celery leaf kombucha 30 ml
Garnish:
Dehydrated celery root from our celery root syrup
Prep Ingredient Recipe & Method
Celery root syrup:
100 gram celery root
250 gram sugar
250ml water
Garnish Method:
Dehydrated for 8 hours in a food dehydrator
Build in highball glass, pour in all ingredients, add ice, stir, garnish
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