Grunneger Naborrel
a Garnished with Good initiative

By Sander Brekelmans

Bar: Mr. Mofongo in Groningen

The idea of this cocktail is to combine local delicacies with gastronomical techniques to create a well-balanced, funky, yet delicious cocktail. It is made to inspire our local bartender community to use techniques otherwise not used often and also to inspire guests to taste the delicacies themselves. Another way to inspire it is by reusing the cheese and dried sausage to create a salted crumble for the garnish.

The cocktail will be marketed by social media and via the staff to the guests as well. Small seminars will be given to the staff and community to inspire them with this as well. We, as a team, have built this recipe together with local businesses like the "Baxbeer brewery" and "De Kaaskop" local delicacy specialist as partners in this project. We have inspired a lot of colleagues in the industry already, and we plan to inspire a lot more people in our community.

Cocktail/initiative name: Grunneger Naborrel
Recipe:
60ml Ketel One Vodka infused with D'olle Grieze cheese and fat washed with local dried sausage
35ml Baxbeer syrup
20ml Fresh Lemon Juice
2 dashes Angostura bitters
Top up with Mixed berry foam

Method: Shake
Glass: Can Glass (Baxbeer)
Garnish: Mixed berry foam, Salted dried cheese and dried local dried sausage crumble