Pomme au Chocolat
a Garnished with Good initiative

By Laurynas Lazdoukas

Bar: Sonora in Amsterdam

Inspiration and ideas spring forth from our hotel itself, and one of the significant waste challenges in the food industry is croissants. Despite our hotel's efforts, surplus croissants remain after breakfast, often ending up discarded by day's end. Determined to find a solution, we embarked on a journey to breathe new life into these pastries. Our first spark of inspiration arose from this dilemma.

In our commitment to sustainability, we opted to focus on a single spirit, Ketel One Vodka, to minimize transport pollution. Crafting a silky liquor from surplus croissants, Dutch apples, and ethically sourced cacao nibs blended with oat milk ensures accessibility for all.

Every step is meticulously designed to minimize waste. Leftover curds from the process are repurposed to create a sweet cream, ensuring zero waste in our production. Even our garnishes contribute to our sustainability efforts. Apple peels, carefully preserved in Ketel One Vodka, not only extend shelf life but also add a visually captivating element to each drink.

Through innovation and dedication, we're transforming waste into opportunity, one croissant at a time. We hope that with this drink, we can inspire our bar community to look more and find even small solutions to make our bar industry more sustainable.

Cocktail/initiative name: Pomme au Chocolat
Recipe:
40ml Ketel One Vodka
40ml Croissant/Apple & Cacao nibs Milk liquor (Oat)
40ml Croissant/Apple & Cacao nibs curd crema

Garnish: Apple peal preserved in Ketel One
Glass: Rocks
Method: Shake and pour over crushed ice