Jan Šebek

"Did you know that one in five employees struggle with an all-consuming dedication to work-an issue more prevalent than we might realize? We're taking proactive steps to transform this issue into an opportunity, cultivating a better work-life balance. It's a challenge, a societal concern affecting not only bartenders but also deeply resonates with our customers.

With unwavering support from local bartenders and tens venues, we're shining a bright light on this vital issue, aiming to enhance not only our lives but, more importantly, the lives of those we serve. To aid our journey, we've introduced an innovative conversation starter through an NFC card, guiding you to my dedicated site, www.timeoutquiz.com. Here, guests discover more than just a cocktail recipe; they embark on a voyage of self-discovery, taking a quick personality test to gauge their work-life balance and find ways to make positive changes.

Imagine enjoying 'Time Out,' a purposeful cocktail. It's fruity bittersweet symphony mirrors life's complex blend. Carefully selected, locally-sourced seasonal ingredients combined with techniques like sous vide and vacuum-pressed fruit create a delightful and thought-provoking experience.

We've organized guided sessions that offer an ideal platform for bartenders and the public to participate in meaningful discussions and enhance awareness regarding the challenges of overwork culture. Our collaboration with industry experts and Diageo Bar Academy amplifies our reach, expanding this movement nationwide later on this year. Our objective for community impact is to educate numerous venues and empower hundreds of bartenders, nurturing awareness and fostering positive change within our community."

Time Out

Glass: Neo Glass, 260 ml
Garnish: Compressed bitter melon & fresh dill
Method: Stir with ice
Ice: Block of ice

Ingredients:
40 ml Ketel One Family-Made Vodka
25 ml Rhubarb & dill cordial
Compressed bitter melon

To make Rhubarb & dill cordial:
For the Rhubarb & Dill Syrup (Sous Vide Method):
500 g Chopped rhubarb
350 g Granulated sugar
700 ml Water
25 g Fresh dill, chopped
3 g Fleur de sel

For Acidity Adjustment:
15 g Citric acid
7 g Malic acid

1. Prepare the Rhubarb & Dill Syrup using Sous Vide:
- In a vacuum-sealable bag, combine the chopped rhubarb, sugar, chopped dill and water.
- Seal the bag using a vacuum sealer.
- Preheat a sous vide water bath to 40°C.
- Place the sealed bag in the water bath and cook for 3 hours. This will help extract the flavours and colours from the ingredients while maintaining their freshness.
- After cooking, carefully remove the bag from the water bath and strain the liquid through a fine mesh strainer into a bowl or jug.
2. Adjust Acidity:
- Add citric acid and malic acid to the strained syrup. Citric acid provides sharpness, while malic acid adds a smoother tartness.
3. Bottle and Store:
- Allow the syrup to cool before transferring it to a sterilised bottle or jar.
- Seal the bottle and store it in the refrigerator for up to several weeks.