Cheers to you!
ReBread Society
• DenmarkBartender Hardeep Rehap is combining food science with cocktail-making, repurposing stale bread as key ingredient in his innovative Ketel One cocktail.
- "Delicious drinks should be sustainable, and save waste. Here's how I’m doing it. Introducing ‘ReBread Society’: Mind-blowing beverages from yesterday's bagel and last week's focaccia. I'm Hardeep Rehal. I’m starting a drinks movement aiming creativity at food waste. Serious things first. Tons of food is wasted yearly. Commonly, it’s stale bread. This needs fixing. Ketel One is helping me. Ketel’s vodka is made from winter wheat at Nolet’s windmill in the Netherlands — their mission is also to transform grain. ReBread Society inspires people to make phenomenal drinks with stale bread. Better than binning it, imagine: lacto-fermented kvass. Dark toast
- brew. Umami-rich bread syrups. Fruity bread cordials. Lush bread sodas. And that's just for starters! After collecting surplus bread from local bakeries, I’m running workshops for the ultra-creative bartender/chef community in Copenhagen. Collaborating with Copenhagen's DTU Skylab FoodLab, we’re developing stale-bread-based concoctions, including low- and non-alcoholic options. We’re livestreaming everything, for FREE. Everybody should be able to transform their bread into liquid magic. Then, we’re launching pop-up events serving ReBread drinks, donating all profits to a local food rescue organization. ReBread Society’s goal is to inspire communities globally. Bartenders can use the workshops to develop their own recipes from their
- community’s unique bread culture, help their bakeries, and tackle food waste together. To kick off, my Ketel One cocktail re-imagines the classic bread, butter and jam: finely-ground roasted bread, brewed coffee-style (it's incredible), Ketel One vodka and a cordial of leftover rhubarb jam and butter. Share this post — help me inspire people to think differently about their food waste by making delicious drinks, feeding their thirst instead of their trash."
Taste it for yourself.
Rebread & Jam
Ingredients
40ml Ketel One Vodka
50ml Rebread Brew:
1) Bake stale rye bread in the oven for 20 min on 180C until crisp and dry
2) Grind into a fine powder, looking like coffee
3) Brew on a V60 with 300g 95C water to 30g of ryebread powder
4) Bottle and Chill
40ml Butter Rhubarb Cordial
1) Warm the 100g of rhubarb jam in a pan with 100ml of water, stir until dissolved
2) Make sugar syrup in another pan by warming 100g sugar and 100g of water, stir until dissolved
3) Heat 20g butter in a pan until brown, add the sugar syrup. Set to chill until butter is solid and filter through coffee filter
4) Add the butter syrup to the diluted jam and add 10g ascorbic acid, stir until dissolved
5) Bottle and chill
Garnish with crouton
Prep Ingredient Recipe & Method
Chill whisky glass
Chill stirring glass and add the following:
40ml Ketel One Family Made Vodka
40ml Butter Rhubarb Cordial
50ml Ryebread Brew
Add ice and stir for 30 seconds
Strain into the chilled whisky glass filled with cubed ice
Stir a couple of times for the drink to settle with the ice cubes
Place crouton in the edge, covering half of the glass
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