Cheers to you!
Dago
• PeruBartender Luis Alza of Peru is truly committed to restoring the ecosystem of the cultivable coffee lands in his community, through creative re-use of coffee raw materials around his city and in his Ketel One ‘Dago’ cocktail.
- " To a certain extent, this cocktail reflects a microcosm of my land. I decided to extract the flavours of the coffee native to this region using the Chemex method due to its clarity and precision to the palate. By combining it with the (coffee) mucilage, the coffee skins/husks infusion, and vodka, we get a rounded flavour and a long finish. The garnish consists of a tuile made from the leftovers of filtered coffee and liquefied husks, effectively reusing waste materials along the process. My uncle runs a ""finca"", or coffee estate, where we discovered that these leftovers could fuel
- the only dedicated mechanical coffee dryer we possess. From this experience, we shared this tip with other producers that do not dry their coffee beans under the sun. Additionally, every time I use these unwanted products, I am helping my community by exchanging compost (with a very efficient carbon-to-nitrogen ratio) for these coffee leftovers. Doing this benefits their land as the compost improves the soil and reestablishes it back to life, creating, over the years, a circular economy that aids both the producers and the ecosystem of the land where I was born."
Taste it for yourself.
Dago
Ingredients
Ketel One Vodka 35 ml
Homemade Coffe Blend 70 ml
Chemex (coffee extraction method) 35 ml
Coffe Mucilage 25 ml
Coffe Husks Syrup 10 ml
Garnish:
Tuile made from Coffee husks and coffee flowers
Prep Ingredient Recipe & Method
Garnish Method:
In an excalibur, stretch the paste made from the coffee husks together with those resulting from the coffee extraction method, very thinly.
Dehydrate for approximately 8 hours at 68 °C
In a Mixing Glass add Ketel One and Homemade Coffee Blend, add ice and stir evenly for 35 seconds
Server in a chilled Nick and Nora glass.
Add the tuile on top of the glass and place 2 coffee flowers
Explore global initiatives
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.