Alyssa Lorenzo

"Reach & Rescue: Empowering Farmers and Bartenders for Positive Change

In recent times, the world has seen an increasing need for collaborative efforts that bridge the gap between industries and communities in order to address pressing issues. The Garnish with Good challenge is a prime example of such an initiative, leveraging the power of partnership to create positive impact.

Farmers have always played an essential role in every community, providing us with the sustenance we need and supplying our industries with the finest produce. However, what happens when those tiny hands that support both us and our industry find themselves in need of support?

This is where the essence of my "Ketel One Garnish with Good" initiative comes to fruition – extending assistance to these farmers in even the simplest ways that my role as a bartender permits. My journey led me to Benguet, a highland province in the Philippines, where I met farmers grappling with the aftermath of a recent typhoon that wreaked havoc on their crops. For too long, these farmers have had to grapple with concerns about marketing and fair pricing for their harvests. In collaboration with "Rural Rising," a non-profit, community-based cooperative, I sought to bridge the gap, connecting highland farmers with Metro Manila's markets. Together, we rescued and bought perfectly good harvests that were otherwise destined to go to waste. Through Social Medias, Rural Rising showcased these connections, offering transparency to those contributing funds. This endeavor goes beyond mere connection – it's a process of "rescue-buying."

Drawing inspiration from "Tinola," a Filipino comfort food, I crafted a drink that reflects the nourishing essence of things that enrich our hearts and souls – healthy relationships and meaningful spirituality. This drink incorporates elements that are close to home, resulting in a creation that's more than a beverage – it's a "Soul Drink." A beverage that nurtures the hearts and souls of those who extend help, fostering strong relationships, offering a helping hand to those who support us, fostering camaraderie, and satisfying our thirst for a fulfilling life.

Enjoy the "Rescue By Mule" in two delightful ways. These two different way of serves offer "Rescue By Mule" in both cocktail and sphere forms, embodying a spirit of support and nourishment for those who provide us sustenance, fostering unity and happiness in our lives."

Rescue By Mule

Glass: Pot with coconut shell/ mini bamboo flat disc
Garnish: Dehydrated sayote and chicken floss
Method:
Enjoy the "Rescue By Mule" in two delightful ways:
Cocktail Form:
135 ml Ketel One Family-Made Vodka
250 ml Citrus Sayote
Top up with Tinola Soda
Build and Stir Method in a pot and ready to serve in coconut shell
Then add 3 drops of moringga oil
Garnish it with dehydrated sayote and chicken floss

Sphere Form:
45 ml Ketel One Family-Made Vodka
90 ml Citrus Sayote
Prepare a mixture of 2.5g Sodium Alginate and 6g Calcium Nitrate to form a sphere
after mixing the solution submerge the drink with sodium alginate in calcium nitrate solution for about 10 mins then rinse it with water.
Once we take the sphere out in water, serve it with tinola soda in a mini bamboo flat disc
Garnish with dehydrated sayote and chicken floss and ready to go.
Ice: Cube

Ingredients:
180 ml Ketel One Family-Made Vodka
450 ml Sayote juice
3g Citric acid
100 ml Tinola mix
1100 ml Water
Soda charger 1pc 8g
0.15 ml Moringga oil
2.5g Sodium alginate
6g Calcium nitrate
340 ml Citcrus Sayote
150 ml Tinola Soda

To make Citrus Sayote:
Extracting sayote juice for about 250 ml adding 12 g of citric acid, mix well.

To make Moringga oil
Malunggay leaves 100 grams
Add 100 ml of olive oil place it in a blender for about 30 seconds then strain it with tea net and squeeze until it comes the last drop.

To make Tinola Soda:
Tinola mix or the broth from tinola for about 100ml adding 100 ml of water followed by 200 ml of sayote juice to add depth in drink then charge it with soda charger in soda syphon.

To make Dehydrated Sayote
Dehydrate the sayote for 13 hours 70 degrees celcius.

To make Chicken floss:
Air drying chicken from tinola.
Deep frying chicken floss for the final method.