Cheers to you!
Finding Flavours
• DenmarkBartender 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!
- "As bartenders we have an honest opportunity to chance the fragile nature we depend so heavily on for the better. But in order to do that, we need to share our knowledge, to search for answers and to find flavors. I’ve created a masterclass programme called ‘Finding Flavors’ which is about just that: Empowering the community by sharing knowledge about respectful foraging and the art of fermentation. The initiative is accesable through both online masterclasses as well as physical foraging masterclasses, taking the participants from from berry to bottle. But this is not just a one-off! A nation-wide tour is
- already planned, covering five regions of Denmark over five months with five different foraged flavors, spanning from the strawberries in June to the sea buckthorn in October. While the flavors of the berries alters slightly throughout the seasons, the cocktail stays true to the same message. The cocktail itself is a seemingly simple highball, partnering the proud Ketel One with a home made dry and tart lacto fermented soda made from foraged berries. It’s quite literally garnished with good, as the glass is dusted with pollen, just like we’re spreading pollen while foraging, thus tying a knot on the experience.
- This initiative is more than a cocktail. It’s a scaleable platform meant to invest in our communities, inviting them into the wilds, to be a part of the solution. The flavors of the future are closer than you think. Let me help you find them!"
Taste it for yourself.
July
Ingredients
Ketel One Vodka 50 ml
Finding Flavors Soda 100 ml
Garnish:
Fennel Pollen
Prep Ingredient Recipe & Method
Take your foraged berries from your Finding Flavors masterclass and rinse them gently with cold water and pad them dry.
Weigh the berries and ad them to a vacuum bag. Add 2% salt by weight to the vacuum bag (ex. 200g berries = 4g salt) and seal the bag with minimal air left within. Leave the bag in at room temp, or ideally a little warmer (around 28C), to lacto ferment, until the bag is bloated and tight like a balloon — this is a great signal to help you follow the lactose fermentation.
After 3-5 days (depending on temperature) the bag is bloated and ready to open. Open the bag and weight the content once more. Add the same amount by weight of sugar to a pot with 1000% water, also by weight (ex. 100g lacto fermented berries = syrup with 100g sugar and 1kg water).
Chill the 1:10 syrup to below 40C and combine the entire lacto ferment with the syrup in a sterilized jar with a cloth loosely covering the jar, enabling the content to breathe.
After a few days the liquid should be slightly bubbly and be ready for bottling.
Bottle the liquid and keep the solids for blending and drying to a garnish. Leave the bottle out for a few days at room temp and check the carbonation daily. When it’s sufficiently bubbly, chill it before use.
Garnish Method:
Chill your glass and dust it with pollen — I’ve chosen fennel pollen as it pairs beautifully with dark berries.
Combine 50ml Ketel One Vodka with 100ml Lacto Fermented Soda over ice in a short stemmed highball/Collins glass. Stir gently, enjoy and spread the message!
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.