Cheers to you!
Beeing Project
• ItalyBartender Vincenzo Pagliara of Italy is on a mission to save the bees! His Ketel One ‘Beeing Project’ cocktail and partnership with the community aims to promote the protection of the bee’s biodiversity and the expansion of beehives.
- "What do we do wrong every day that effects the world around us? How reverse those effects? Beeing Project It’s a bilateral project that allows a bar to contribute to its community of supporting small local producers & businesses, to be an example of synergy with different realities operating in the social sector. Want to represent the beginning of a social activation that every bar or restaurant and even guests that works and live with ethics and care can replicate. Bars are places of aggregation, they are energies that actively interact also with the external environment. The bar undertakes to
- use the percentage from the sales of the thematic menu to buy a Beeing hive to a local association that operates in the social sector for educational purposes or to become an hub where training courses are held for young people to recover in society, the idea is to give a new light to the role of bars within small communities, motivating bartenders to ""give"", this could solve the phenomenon of the last two years of shortage of workers in hospitality. By promoting the expansion of the B-Box and educational hives, the Food & Beverage can contribute to creating more
- sustainable cities, helping the repopulation of bees and the protection of terrestrial biodiversity in the community which they live in."
Taste it for yourself.
Beeing, Easy Drink
Ingredients
Ketel One Vodka 35 ml
Beeing Mix 85 ml
Garnish:
Ash Paper
Prep Ingredient Recipe & Method
BEEING MIX:
60g Saffron & Apple Verjus
30g Community Kvass
0,5g Terroir honey
For SAFFRON & APPLE VERJUS:
Ingredients:
1kg unripe ""annurca apples""
1kg green apples
Citric and Malic acids
Prep:
Cold press 1kg of unripe ""mela annurca"", a local apple from Napoli area, and 1kg of green apples
Once the juice is obtained, clarify with a V60 and then blend 70% of apple mix to 30% of water.
Add 1% of citric acid and 0,5% of malic acid adjusting the acidity
For COMMUNITY KVASS:
Ingredients
1000g water
300g leftover local sourdough mixed bread
10g bee pollen
150g mead
5g caster sugar
Mix all the ingredients in a glass jar mixing them for few times, add the bread and then leave it to ferment at 25° for 48h, once is slightly fermented, strain the mixture trough a cheese cloth, bottle and keep it in the fridge
Garnish Method:
Ash Paper
Mix all the ingredients together, pour it in a wine bottle and keep it in the fridge.
Pour from the 3° to the 6° into an Osteria Glass
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