Brewcelona Herbal Coffee
For their 2024 Sustainability Summit, the bartenders at Paradiso, the renowned Barcelona cocktail bar, have developed Brewcelona, a herbal coffee alternative.
Brewcelona is made with a unique blend of farm-grown herbs from Barcelona, mixed and bottled by local people who have previously faced barriers in getting access to education and employment opportunities. Part of Ketel One Vodka's Garnished with Good intuitive, this aims to support them in acquiring skills, building their capabilities, generating income and improve their employability and livelihoods, while shining a spotlight on their personal progress.
This Garnished with Good project aims to support farmers and those in need through education and opportunities, one remarkable cocktail at a time.
The syrup will be supplied to bars in Barcelona supporting this initiative during April 2025 and used to make cocktails Garnished with Good.
Brewcelona recipe
6 liters of water
300 g of malt
150 g of carob
200 g of chicory
5 g of ground cinnamon
10 g of lactic acid
Beyond learning how to make Brewcelona
The intuitive aims to impart useful information towards future careers in the hospitality industry. An example of this is a Learning For Life Upskill session attended by 16 people over three hours at at the Paradiso Lab. The session focused on innovation, techniques and the creative process, providing participants with tools to develop new ideas and solutions in the world of mixology.
Innovation techniques: An exploration of methods to experiment with ingredients, technologies, and innovative processes to create unique cocktails.
Creative process: Analysis of the different stages of creativity, from inspiration to execution, with a focus on transforming abstract concepts into tangible drinks through testing and refinement.
The goal is to equip participants with an open and experimental mindset to push the boundaries of cocktail creation.
There will be eight Leaning 4 Life employees working in Paradiso Lab during April 2025:
• Daniel Enrique Medina Mendoza
• Sonia Gracia Grau
• Daría Dubinchenko
• Zadir Yabar Coronado
• Ana María Betancourt Álvarez
• Yong Yi Sun
• Saha Mohamed Salem
• Ani Kapanadze
• Kimberley Suay Ramos
During their time at the Paradiso Lab, they will be preparing Brewcelona to refill the participating bars each week as part of the activation. In addition to making Brewcelona, they will also be learning all the techniques used in the Paradiso Lab.
