Alicia Naxos

"When I knew about this challenge, I wanted to create something about the culture of Reunion Island. That was the perfect occasion for me to meet passionate people working to light culture from here. I decided to meet Eric Lavalle, who cultivates, transforms and experiments with rare fruits and products of Reunion Island. After some discoveries and discussions, we had the same project: bring back to life 'culture Lontan'. That is the culture of our grandparents living on the Island before. But with an ecological way this time. So he talked to me about cascara coffee from Bourbon Pointu, a local and old coffee from here.

I created a cocktail using a cascara infusion. I propose the cocktail in the restaurant where I work, and I talk about this project to my customers. With this cocktail, every customer brings back home a cascara mix infusion with them. Those small tea bags are filled by disabled people from a local association. That way, people can discover this old beverage drunk before on the island. They can also make their own Ketel One cocktail at home. Talk about this project to other people and grow the community.

The future of the project will be to talk about it with other bartenders of the island to bring back to life this culture, using cascara coffee from Bourbon Pointu."

Cascara Highball

Glass: Black old fashioned
Garnish: Mix infusion tea bag (filled with cascara coffee)
Method: Shaken & topped with soda water
Ice: Cubes

Ingredients:
40 ml Ketel One Family-Made Vodka
100 ml Cascara infusion mix
15 ml Tangor cordial
0.1ml Coffee bitter

To make Cascara Mix Infusion:
20g Cascara coffee Bourbon Pointu
x4 fresh lemon leaves
x6 dried coffee leaves (Bourbon Pointu)
60 cl filtered water
Hot infusion 30 min - water 100°
Carbonation with Soda Stream

To make Tangor cordial:
Tangor oléo saccharum (48h)
60g tangor zests
200g cane sugar
2,5g citric acid
Add juice of 2 tangors
Mix in a blender to incorporate everything

To make Coffee bitter:
20g coffee beans of Bourbon Pointu
1g orange zest
1g dried orange leaves
2,5g gentian root
20 cl Ketel One
Rapid infusion with whipper
Grind everything, put it in a whipper, use 1 gaz charge.
Place the whipper in a pan with hot water for 20 min.
Cool it and filter it with coffee filter.