The Distinguished One
a Garnished with Good initiative

By Andre Montijn

Bar: The Peacock Bar in Zwolle

It is relevant that all the bartenders and hospitality venues are aware you can use the whole fruits and their skins to make beautiful products like garnishes, cordials, etc. Since we are pioneering as a leading cocktail bar in Zwolle with educated bartenders, we try to make other bartenders and their venues aware of all the possibilities of applying sustainable methods. We also have The Distinguished One serve on our menu for The Dublin House, our main company, with more than 400 seats, with which we spread awareness of our sustainability program.

Also, social media marketing and bartender workshops are initiated to spread the word. We've also partnered up with one of our neighbouring top chefs to create a food pairing with ingredients like orange and lime waste and Ketel One Vodka. The collaborating Venue is called L'Église. Together, we want to impact our society by making people more aware of food waste and sustainability by doing this in small steps and involving our guests.

We're looking into creating a canned version of this cocktail and build an entire sustainable program with fruit farmers and suppliers.

Cocktail/initiative name: The Distinguished One
Recipe:
50 ml of Ketel One Vodka
40 ml of Homemade Citrus cordial
50 ml of chilled water

Method: Cocktail poured in glass via siphon
Glass: Footed Highball with a large ice bar
Garnish: Dried grinded citrus peels with gold dust