Cheers to you!
Uniendo Sabores
• PanamaBartender Jesus Muñoz of Panama wants nothing more than to unite local producers with the bar industry, connecting them through a website to guarantee fair prices and quality products. His Ketel One ‘Uniendo Sabores’ cocktail uses only ingredients from his regional producers.
- "It is a project that consists of creating as a first point a garnish made from cocoa for the cocktail with the same name. As a pillar in our project will be Félix Candanedo who, with a group of 40 women, works on cocoa production where Félix saw it as an opportunity to work cocoa in the most effective way and hand in hand with his own community. This located in the CACAO community of Capira. It will be sold in the 10 bars with the most consumption in the country, what is collected from this sale will be created
- a web page where we will integrate various projects of WORLD CLASS Panama in previous years and different local producers so that they have a more direct and close exposure to your consumer without intermediaries. The idea is to be able to provide them with a space where they can make their products available to bars, restaurants or anyone who wants good quality products at a fair price. The web page will not only have close sales of products, but we will also have educational tools of great value for the consumer, for example: a dynamic table where we can
- see the different seasons of the year in which a certain product is produced, as well as a locator map that puts you in contact with the producer closest to your bar or your current location, this will reinforce our motto “from the field to the glass” in this way we will have access to unique, top quality products. "
Taste it for yourself.
Uniendo Sabores
Ingredients
Ketel One Vodka 45 ml
Tio Pepe Fino Sherry 7.5ml
Orange Bitters 4 Dashes
Strawberry Shrub 30 ml
Cacao Vermouth 22.5 ml
Garnish:
Borde de Chocolate rayado (Grated Chocolate Rim)
Prep Ingredient Recipe & Method
Strawberry Shrub Method:
- Combine 100grams of granulated white sugar with 90ml of balsamic vinegar.
- Mix well until all the sugar is diluted.
- Add 360 grams of strawberries to the mix.
- Allow to macerate for 24 hours.
- Fine Strain and bottle.
Cacao Infused Vermouth:
- Add 500 ML Sweet Vermouth in a siphon.
- Add 150 grams Cacao nibs.
- Charge with 2 NO2 charges.
- Allow to macerate for 5 hours.
- Fine Strain and bottle.
Garnish Method:
Rayar chocolate Nacional y colocar en el borde del Vaso (Grate chocolate and rim the glass)
Build all ingredients over a big ice cube in a rocks glass.
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