Cheers to you!
Step by Step
• UAEBartender Cameron Boyd of UAE wants to raise the skills of his trade family by educating young, passionate bartenders on sustainability and walking the talk with his consciously created Ketel One ‘Step by Step’ cocktail.
- "The overall inspiration for the garnish for good, Ketel One Challenge is creating a drink using sustainable methods throughout each ingredient and run a series of workshops that help young and passionate bartenders to compete in competitions and develop themselves into “World Class Bartenders” with a conscious mind of sustainability & giving back to the community. The inspiration that I got through this initiative to create my cocktail was to source my ingredients locally at small privately owned markets, which will hopefully inspire many on and off the trade to buy local and support small businesses within UAE"
Taste it for yourself.
Baby Steps
Ingredients
Ketel One Vodka 40 ml
Repurposed Black Lemon Fino Sherry 10 ml
Garnish with Repurposed Tomato Leather
Prep Ingredient:
Oxidized Wine & Tomato Water Cordial 40 ml
Talisker 10 year old 5 ml
Prep Ingredient Recipe & Method
Black Lemon Fino Sherry
1. 20g Black Lemon
2. 500ml Fino Sherry
Add lemon husk to the dehydrator for 24 hours at 120C until lemon has lost its water content and turns brown.
Add the first 2 ingredients into a vacuum bag and sous at 40oC for 1 hour. Strain through a cheese cloth.
Tomato Water Cordial
1. 250ml Oxidised White Wine
2. 500g Local Beef Tomato
3. 1% of Citric Acid
4. 10% Granulated Sugar
Add the first 2 ingredients into a vacuum bag, vacuum and seal tight at 100%, keep in freezer for 5 hours.
Remove the tomatoes, blend and strain through a cheese cloth. Add Citric acid and Granulated sugar to the % of the Volume.
Stir until completely dissolved.
Garnish Method:
TOMATO LEATHER
1. Local tomato skins
2. 100g Tomato & Wine pulp from clarification
3. 150g Water
4. 5g Pectine
5. Icing Sugar
Blend the first 3 ingredients together.
Mix icing sugar and pectine, add half the blended mixer into a saucepan and bring to boil for 10secs. Remove from the heat and add the rest of the mixer, pour onto silicon sheet and dehydrate for 8 hours at 50oC.
Roll the ingredients in a Tulip glass over a small ice ball.
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