Luisa Fritsche
Representing: Germany
With her initiative Luisa is on a mission to raise awareness for self-care among bartenders in her community and has launched a series of workshops to educate her community and bring them together as a community.
We all love our jobs, creating a second home for our guests and making each evening memorable. But to be our guests' heroes, it's important that we look at ourselves and take care of our mental well-being.
I'm Luisa, and together with Ketel One, I had the chance to create my drink, the "Warrior One". Formerly associated with positive effects, lavender, chocolate, orange, and Szechuan pepper are used here exclusively for their unique flavour and to create awareness of this important topic. As the Dresden bar community, we are donating to the organisation 'Aktionsbündnis Seelische Gesundheit' and their nationwide campaign week regarding mental health at the workplace.
You can visit our DBU workshops in Dresden, Hamburg, and Berlin. There, you can exchange ideas with other bartenders and get advice from a mental health coach and a life coach.
To hear more about this initiative, workshop and resources. Just say "I am a Warrior"!
I'm the warrior one; will you join me?"
Cocktail
Glass: Nick & Nora
Method: Stirred, double strain into a chilled Nick & Nora glass
Ingredients:
30 ml Ketel One Family-Made Vodka
15 ml Seedlip Grove 42
35 ml Orange Cordial
2 dash Sichuan Tincture
2 dash Lavender Hydrosol
2 dash The Bitter Truth Chocolate Bitters
To make the orange cordial:
100 grams of orange peel
500 grams of cane sugar
30 grams of citric acid
20 grams of malic acid
Vacuum seal all ingredients and let rest for 24 hours.
Dissolve the Oleo Saccharum in 600 millilitres of water.
Add 500 millilitres of freshly squeezed orange juice to the cooled liquid.
Heat 450 millilitres of the unfiltered orange cordial and add 2.6 grams of agar as soon as the liquid boils.
Stir the simmering liquid for 2 minutes, remove the pot from the heat and add the rest of the liquid.
Freeze the cordial. Then, defrost the cordial over a passing cloth.
To make the Sichuan tincture:
50 grams of Sichuan pepper
500 milliliters of Ketel One Family-Made Vodka
Let the vodka macerate with the Sichuan pepper for 24 hours, and then filter the liquid through a coffee filter.
To make the lavender hydrosol:
Distill 100 grams of lavender with 500 ml of water in a copper still until 200 ml of lavender hydrosol has dripped out.
