Benjamin Kamau
Representing: Kenya
#garnishedwithgoodKENYA
"Community Impact: I have created a platform through which bartenders in my region can order groceries not only from shops but from the farmers themselves, guaranteeing quality & freshness. Furthermore, I showcased minimal wastage techniques to the other bartenders in my region, for example using the coconut flesh that would be mostly discarded to make a coconut liqueur, or lightly toasting the flesh to get a garnish of desiccated coconut and finally using the coconut shell as the vessel for the drink, as well as using the coconut water for a perfume for my glass mixing it with herbs and black tea. As well as then enlisting a "beach boy" to craft the coconut cups per order."
Under The Palm
Glass: Coconut shell
Garnish: Desiccated Roasted Coconut
Method: Shaken
Ice: 1 large cube
Ingredients:
40 ml Ketel One Family-Made Vodka
30 ml Coconut liqueur
30 ml Coconut Black tea
Semi roasted coconut flesh with salt.
Ziplocked & soaked in high proof vodka & sugar.
