Anastasios Boskos

"Disabled people living in poverty are among the most stigmatized and marginalized people on earth. They often live in isolation and are excluded from their communities, education system, healthcare and other vital services. Sometimes, they`re even hidden away by their families. The "I CARE" community project has brought together bars and previous World Class winners from different locations to raise awareness and funds for organisations whose purpose is to help these people who need our support.

I CARE-Awareness website: https://tasos-boskos-icarecommunityproject.com/

Step into a world where compassion takes the form of a cocktail, as the "I Care" libation pays homage to the spirit of community. Crafted with Ketel One Vodka as its foundation, this concoction reflects the essence of unity and care through each meticulously chosen element. The aromatic embrace of Cardamom and Lemon Sherbet harmonizes with the subtle notes of Acidified Blue Spirulina Syrup, representing a spectrum of shared experiences. Belsazar White Vermouth adds a touch of elegance, while a hint of saline solution fosters balance and connection. As a final touch, an absinthe spray weaves in an intriguing element, reminding us that even in the most diverse mix, the bonds of caring bring everything together. Garnished with good, transforming bar waste into zestful artistry, our Global Final cocktail shines with eco-friendly leftover citrus skins and peel powder. With every sip, the "I Care" cocktail is a reminder that compassion is not just an action, but a beautifully crafted art that connects us all."

I Care

Glass: Nude Finesse Whisky Glass
Garnish: Leftover citrus/fruit peel and skin, powder
Method: Add all the ingredients into the mixing glass and stir for 12 seconds. Pour your cocktail into your already garnished with the leftover citrus/fruit powder over the clear ice cube 5x5.

Ingredients:
45ml Ketel One Family Made Vodka
10ml Cardamom & Lemon Sherbet
15ml Acidified Blue Spirulina Syrup
1ml Saline solution
15ml Belsazar White Vermouth
1ml Absinthe

To make Acidified Blue Spirulina Syrup:
Ingredients:
1.5lt Water
1.5kg Caster Sugar
75gr Citric Acid
37gr. Malic Acid
6gr Elderflower
7gr Chamomile
27gr Quassia
23gr Chinchona
8gr Blue Spirulina Powder
Preparation:
We place all the ingredients in the Thermomix, and we let it cook for 30 minutes on 50C.

To make Cardamom & Lemon Sherbet
Ingredients:
225ml Fresh Lemon Juice
225gr Caster Sugar
1 Barspoon Cardamon
Half Barspoon Citric Acid
Preparation:
We place all the ingredients in the Thermomix, and we let it cook for 30 minutes on 50C.

To make Saline Solution
Ingredients:
75gr Filtered Water
25gr Salt
Preparation: Combine the water and salt in a storage container and stir or shake until the salt has dissolved.

To make Garnish
Revolutionizing bar sustainability, leftover citrus peels find purpose as vibrant powders. From waste to wonder, bars worldwide craft eco-friendly flavors, championing a greener future sip by sip. We collect all the leftover citrus/fruit peels and skins and we place them in the dehydrator till dry. Once they are all dry we blend them and store the powder in a sealed container till the next use. To apply the garnish on the glass, spray with some neutral spirit on the surface you would like to cover and then apply the powder using a Chocolate* powder duster.