Aaron Subero

"For years, we have been fighting against one of the main enemies of the environment, "Plastic." The hospitality sector accounts for 30% of the waste that reaches rivers and beaches, especially our community of bars and restaurants, which face the issue of "Single-use Plastics." In our bar, the team and I have realized that we waste 40% of our herbs because they are difficult to preserve and keep fresh. This forces us to buy more and more. Our proposal is to achieve a collaboration with the folks at Trashforma, a Panamanian company specializing in recycling. We plan to install recycling containers in the bars of our community. By collecting the plastic waste, we can transform it into hydroponic greenhouses that can extend the shelf life of herbs and fruits for the garnishes of our cocktails. This will reduce our losses by 35%, lessen the environmental impact, and always care for the "Garnish with Good" initiative."

Hope Project

Glass: Vaso Highball
Garnish: Corona de albahaca y piña deshidratada
Method: Construido
Ice:Hielo tipo collins cristalino

Ingredients:
45 ml Ketel One Family-Made Vodka
30 ml Cordial de naranja y almendra
100 ml Soda de piña y albahaca

Orange and Almond Cordial with Vanilla essence:
-200 grams of orange peel -300 grams of sliced almonds -600 grams of sugar
-500ml water
-18 grams of citric acid
Preparation method: in a pot, sauté the almonds until golden, then add the orange peels, water and sugar, let it cook until it comes to a boil, then remove and allow to cool, once cold add the citric acid, bottle and refrigerate.

Pineapple Basil Soda:
-500ml pineapple juice
-400 grams of basil -300 grams of sugar -citric acid: 10 grams -soda siphon
-2 charges of Co2
Preparation method: in a pot, cook the basil with sugar and pineapple juice until the sugar dissolves, then remove and add the citric acid, bottle and refrigerate for 12 hours, once ready we add the mixture to a siphon and add Co2 loads

dehydrated pineapple
fresh basil leaves