Cheers to you!
Making Space
• ChileBartender Camilo Solano of Chile is doing exceptional work to bring urban gardens closer to the bar community, making space for a more improved distribution network of fresh, seasonal products and less organic waste with his Ketel One ‘Making Space’ cocktail.
- "Every time this industry challenges us to be more committed, to know how to work as a team, and to make a positive impact in the society and our environment. Cities in Latin America are too crowed right now, that leads to the misused of space, something that’s not far from bar industry. Therefore, its necessary to seek spaces and take and advantage. This is our starting point to my project, along @huertopro.cl we have joined forces to bring urban gardens to bars. The work as a community sideways bars and world class finalist of 2022 Chile makes that between
- all of us, we maximize the group work, being owners of small orchards or buying from urban gardens seasonal products, but How does this product get to final client? Here the circular economy plays an important role making that our commensal links to the process. We’re going to have a data base of the places where your nearest urban garden its located reaching bar and commensals fresh products at a fair price, once a week consequently the clients bring back to @huertopro.cl organic wasted to be transformed to compost, key ingredient to feed our urban gardens healthy. Bars that are
- not trendy will look forward to implementing this work method as an improvement initiative, leading to fresh products, seasonal, where we cut the endless distributors chain and gain the chance of giving the organic waste a second life improving this cycle."
Taste it for yourself.
Daucus Orange Mary
Ingredients
Ketel One Vodka 45 ml
Spice up Carrot Juice 90 ml
Garnish:
Carrot leaves and carrot dried
Prep Ingredient Recipe & Method
My cocktail its inspired in a classic Bloody Mary but in this will used seasonal carrots and the classic green pepper traditional used in Chilean cuisine, spicing up with Worcester sauce, oyster sauce, black pepper, salt, caper brine, pickle syrup and lemon, this accompanied by Ketel One Vodka.
Pickle brine and sugar 1:1 ratio, mix till dissolve sugar.
Garnish Method:
Carrot leaves, press pulp of carrot and green pepper and salt, dried at 45 degrees for 6 hours.
Add all the ingredients to a cocktail shaker, throwing for 15 seconds to chill the cocktail and pour in a tumbler glass. With pickled syrup make a rim of dried carrot pulp and fresh carrot leaves to garnish.
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.