Luis Adrian Rodriguez Almon

Health is Priority

When you love what you do, the journey becomes more than just a job: the people you meet along the way transform into a second family. Together, every challenge turns into an opportunity, and finding a solution that helps our sector is another triumph on the list of shared achievements.

We are exposed during our work to harsh cleaning products that can damage our most valuable tool-our hands. This is why products have been created that not only protect but also promote sustainability, being made from citrus fruit waste.

Businesses in the hospitality sector can join this initiative by contributing with their citrus fruit waste to the company responsible for manufacturing these products, Penseur Group. This company is supported by Limón Market, a local lemon producer, to supply and complement the waste, allowing for the mass production of these products.
The packaging for these products is fully recyclable, as it is made of glass and can be refilled as many times as desired.

Terra-iz Cocktail

2 oz Ketel One vodka
1 1⁄2 oz lemon cordial
2 dashes saline solution
Top with chamomile soda

Glassware: Highball glass
Garnish: Lemon leaf and baby's breath flower
Method: Stirred

For the lemon cordial:
500 ml water
100 g lemon peel
0.9 sweetener
150 g sugar
5 g citric acid

Preparation:
Dissolve the sugar and citric acid in the water. Place the ingredients in a vacuum-sealed bag along with the lemon peel. Let sit for 4 hours in a sous vide at 120 degrees. Then strain, bottle, and label.

For the chamomile soda:
500 ml water
100 g chamomile
0.5 sweetener

Preparation:
Dissolve the sweetener in the water. Add these ingredients along with the chamomile into a vacuum-sealed bag and let sit for 2 hours in a sous vide at 120 degrees. Then strain, bottle, and label. Pour the mixture into a soda siphon with two Co2 capsules.

For the saline solution:
120 ml water
10 g salt

Preparation:
Dissolve the salt in the water.