Sustainable Cocktails | Cocktail Limelight
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- Опубликовано: 10 сен 2024
- If you are looking to reuse and repurpose ingredients for better cocktails than look no further, as today we dive into more sustainable and greener cocktail techniques behind the bar.
TODAY'S RECIPES
SO FRESH & SO GLEAN ROYALE
1.5 oz Ketel One Vodka
1 oz Salted Citrus Cordial*
2 oz Champagne or Sparkling Wine
METHOD: Shake
GLASSWARE: Flute
GARNISH: Orange Zest
STONE FRUIT SOUR
1.5 oz Ketel One Vodka (Seedlip if making it Non-Alcoholic)
1 oz Stone fruit Syrup**
.25 oz Lemon Juice
METHOD: Shake
GLASSWARE: Coupe
GARNISH: Slice of Stone Fruit & Grated Cinnamon
SYRUP RECIPES
STONEFRUIT SYRUP:
Ingredients:
500g Assorted Stone Fruit (diced) (nectarines, peaches, cherries, apricots, plums, loquats, mango, etcetera)
500g Water
300g Sugar
5 g Hard Spices (Cinnamon, Clove, Cardamon, etc)
Recipe:
1. Place spices in a spice bag.
2. Combine all ingredients, including spice bag, in a pot.
3. Bring to a low simmer for 20 min stirring constantly.
4. Remove spice bag and pour remaining ingredients into a blender and blitz on high for 1 minute.
5. Fine strain and allow to cool.
6. Return to the blender and add:
8g Citric Acid
2g Malic Acid
4g Kosher Salt
7. Blitz for on high thirty seconds adding in:
1g Xanthan Gum
8. Blend on high for another two minutes.
9. Store in a clean glass container under refrigeration for up to one month.
SALTED CITRUS SYRUP:
Ingredients:
Peels from whole citrus- (oranges, lemons, limes, grapefruits, blood orange- use a blend of sour and sweet)
500g Melange of Citrus Juice
600g Sugar
Recipe:
1. Remove the peels from the gathered fruit before juicing. Take care to remove as little of the white pith as possible. In a shallow, non reactive vessel combine the peels and the sugar. Gently muddle and make sure that the peels are completely covered by the sugar.
2. Let rest for four hours.
3. While the sugar and peels are steeping juice the reserved fruit.
4. After four hours pour the combined juice over the oleo stirring gently until the sugars and oils are fully incorporated.
5. Fine strain through a sieve to remove the fruit peels.
6. Add this mix to a high speed blender and add:
20g Citric Acid
10g Kosher Salt
7. Blend on high for four minutes until fully incorporated.
8. Fine strain and store in a clean glass container under refrigeration for up to three weeks.
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Tune in & learn how to make cocktails from acclaimed bartender & host of the award-winning Bartender at Large podcast, Erick Castro. Every episode features time tested recipes that have proven to be delicious, as well as a bit of history and humor on the side.
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This is hands down one of my favourite episodes to date. Not because the drink itself stands out above the other featured drinks but because sustainability is just an increasingly important topic. Would absolutely love to see an episode with Nickle Morris who invented super juice or Kevin Kos who is much about Zero waste cocktails. Thanks Erick for the ever so great content :-)
Greg from HTD has sent me here and he wasnt wrong.
Greg is the man!
When I was in college I used to go to this bar where at the end of the night,
they would empty the bar mat, run it through a coffee filter to get the cigarette ashes out.
Then serve it as a shot for 50 cents.
How is that for sustainabilty? 😆
Saving this video!
Cheers!!!
Very nice episode!! 🎉 more of this
Cheers & thanks for tuning in!