Cheers to you!
Not Nece-celery
• IsraelBartender Corrie Levis of Israel wants nothing more than to create environmental awareness in her community. By partnering with a plant based restaurant in her city and creating the Ketel One ‘Not Nece-celery’ cocktail, she utilises every part of locally grown celery grown to support this cause.
- "Approximately 15% of Global Greenhouse Gas emissions come from the meat and dairy industry. These two industries require more land, water and crops than alternative protein sources. I made a cocktail in co-operation with OPA a plant based restaurant here in Tel Aviv that grows most of their own herbs and promotes environmental awareness. In the past couple of years I’ve been trying to reduce the amount of products from the livestock industry that I use in my everyday routine, restaurants like OPA show the great joy of being able to enjoy a fine dining experience based on ingredients that
- are green and eco friendly. My cocktail was inspired by a dish they created that consists of 5 different serves of celery root grown from their rooftop garden. I made a syrup out of celery root, added lemon, OPA’s homemade celery kombucha and Ketel One vodka, I dehydrated the celery root from my syrup and added it to a sprig of dehydrated rosemary from their garden as a garnish and created a cocktail that will now be served at OPA that resembles their values and atmosphere while being cautious of where are ingredients are coming from."
Taste it for yourself.
Not Nece-celery
Ingredients
Ketel One Vodka 45 ml
Celery root syrup 15 ml
Lime 15 ml
Homemade celery leaf kombucha 30 ml
Garnish:
Dehydrated celery root from our celery root syrup
Prep Ingredient Recipe & Method
Celery root syrup:
100 gram celery root
250 gram sugar
250ml water
Garnish Method:
Dehydrated for 8 hours in a food dehydrator
Build in highball glass, pour in all ingredients, add ice, stir, 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.