Cheers to you!
Back to the Forest
• NetherlandsBartender Alessandro Rancan of the Netherlands' ‘Back to the Forest’ cocktail is at the heart of promoting circular tree planting. Not only is he raising awareness of the ‘Meer Bomen Nu’ project, he’s empowering re-planting by providing seeds with each purchase of his drink.
- "Afforestation and Reforestation in The Netherlands The need for more trees to slow down climate change is incredibly big. The Netherlands planned to plant 100 million trees by 2030, following the EU promise to plant 3 billion trees by the same year to help reduce the greenhouse gas emissions by 44%. Beside this goal an eventual and imminent problem will incur with the plant supply by the nursery and land availability. More Trees Now looks at nature differently and it promotes circular tree planting, that consists in moving young trees, shrubs and shoots from areas where they are unwanted or
- grow in abundance and then transplanted where they are actually needed, making afforestation and reforestation affordable, quick and sustainable for civilians, businesses and councils; because every tree counts. Alessandro’s initiative With Back To The Forest we want to promote and raise awareness of the circular tree planting project Meer Bomen Nu (More Trees Now) amongst guests and bartenders through a bespoke coaster, with a QR code landing on the project description, subscription/ donation page. Furthermore the cocktail garnish, a pine lollipop, will hold a seed for the guest to bring home, or elsewhere, to plant it. More Trees Now started
- in summer 2020 in the Netherlands and the project is already expanding to Belgium with the first trees transplanted last December. In 2022 the project started having some interest coming from Germany as well, hoping that this way of thinking and taking action would spread further across Europe."
Taste it for yourself.
Back to the Forest
Ingredients
Ketel One Vodka 50 ml
Cherry and Pine soda 100 ml
Garnish with a Pine Lollipop
Prep Ingredient Recipe & Method
Pine water
Combine 400 ml of mineral water with 20 g of pine tops and let it cold infuse for 30'.
Pass through coffee filter to remove any sediment.
Cherry and Pine Soda
Combine: 300 ml of organic cherry juice, 300 ml of pine water, 1000 ml of mineral water, 9g of malic acid, 19 ml of almond liqueur and 240 g of caster sugar.
Stir until dissolved and then carbonate at 4.5 Bar for 3 times. Let it rest in the fridge overnight before using it.
Garnish Method:
Put a 100g of isomalt and 0.5 g of pine resin into a stainless steel pot and warm up until melted. Let it cool until it reaches 120 ºC and then pour on a silicon mat to form small circles to fit the glass. Finish with a recycled wooden stick.
Add all ingredients into a highball with a long ice cube, stir to combine and garnish.
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