Cheers to you!
Farm to Glass Cayman
• Cayman IslandsBartender Christina Ravdas of Cayman Islands has a deep seated passion for reducing waste, using her Ketel One ‘Second Life’ cocktail to inspire and grow the knowledge around fruit waste in her community.
- "Farm To Glass Cayman is bringing a practical solution to food wastage in Cayman by connecting with a local farm to help them produce hand-crafted, sustainably-made syrups from their leftover spent fruit. I then connected the farmers with local area bars and restaurants, who in turn are crafting my Ketel One serve, one that’s garnished with good. I partnered with Willie’s Farm and taught them how to make fruit syrups out of spent fruit. We used their mango skins and pits to make a light and bright mango oleo. I then connected Willie’s Farm to the local bars and restaurants
- who are now ordering these hand-crafted syrups and using them in their bars. The bars are also being encouraged to save their glass bottles for Willie’s Farm to recycle and refill. The simplicity of making the syrup and the simplicity of the cocktail itself allow this project to easily be scaled. The recipe for the oleo can be used by farmers with nearly any spent fruit. By keeping “Second Life,” my Ketel One serve, easy to execute - nearly every bar in Cayman could serve this cocktail. The goal of this project is to expand to at least thirty bars
- by the time I’m in Sydney. Ketel One Family-Made Vodka, the fresh fruit syrup from Willie’s Farm, fresh lime juice, and soda water come together in “Second Life” to form a light and refreshing feel-good cocktail. The garnish is a simple fist bump between the bartender and their guest, connecting people for the greater good."
Taste it for yourself.
Second Life
Ingredients
Ketel One Vodka 1.5 oz
Lime Juice 0.5 oz
Soda Water 3 oz
Second Life Mango Oleo 0.5 oz
Garnish:
Fist Bump between bartender and customer
Prep Ingredient Recipe & Method
SECOND LIFE MANGO OLEO
Ingredients:
16 ounces (453g) mango pits and peels, from 4 to 8 mangos depending on type and size
8 ounces plain white sugar, or a raw to semi-refined sugar (about 1 heaping cup; 225g)
Method:
Combine mango pits and peels with the sugar in a large non-reactive mixing bowl
Toss to combine, then cover tightly and let stand at room temperature and set out overnight (between 8 and 12 hours)
Transfer to a fine mesh sieve set over a nonreactive bowl, pressing gently on the peels and pits with a flexible spatula in order to extract as much syrup as possible
Refrigerate syrup for up to 2 weeks in a sterilized glass bottle
Garnish Method:
Bump them Fists
Measure all ingredients except soda into shaker tin
Add ice to shaker tin and shake vigorously - until shaker tin is frosty, about 10 seconds depending on the type of ice you have
Strain into highball glass
Add ice - 1 inch cubes or pellet works well, but don’t stress, use what you’ve got!
Top with soda water
Serve to guest and “garnish” the cocktail with a fist bump
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