Birstacla Wong
Representing: Hong Kong & Macau
#garnishedwithgoodHONGKONGMACAU
"Look around the items sitting around you and think about the meal you just had - the majority of goods we use in our daily life are imports, altogether coming with a massive carbon footprint that calls for urgent rethink on sustainability / individual and collective action to rethink ways to approach sustainability.
Hong Kong has very few organic farms, including this one in Yuen Long in the New Territories that I visited today. That's where I picked some of its organic crops to go into my Ketel One cocktail, including hibiscus, peach, and green peppercorn, and gifted regenerated plant pots to my bartender friends to encourage a sustainable bar culture.
There's more to my cocktail! Among the many cool ways to give used ingredients a second life, what I did particularly with the hibiscus was, first, by making alcohol hand sanitiser for my fellow bartenders and guests with its water (that made the cordial); and second, dehydrating the middle of the flower and making a gentle scrub out of it. Because you know -- bartenders deal with alcohol, water and soap a lot, and we'd love to keep "bar hands" at bay.
Fun fact time! Hibiscus is known for its anti-aging and anti-cancer properties, and you can make alcohol hand sanitisers or natural feel-good scrubs with basically any type of crop. All you need is creativity and a little effort.
Support Hong Kong's organic farms and reduce carbon footprint together!"
Hands Up
Glass: Highball
Garnish: Freeze dried peach
Method:
- Muddle the peach
- Pour the Ketel One Family-Made Vodka into a highball glass
- Carbonate the cordial with twist and sparkle
- Top up the drink.
Ice: Crushed ice
Ingredients:
45 ml Ketel One Family-Made Vodka
90 ml Hibiscus and Green Peppercorn cordial (carbonated)
60 ml Fresh peach puree
To make Hibiscus and green peppercorn cordial:
Hibiscus green peppercorn water:
100g Hibiscus
100g Water
20g Green peppercorn
Slow cook at 52 degrees for 1 hours and strain it.
Cordial:
170g Hibiscus Green peppercorn water
170g Sugar
3g Citric acid
To make freeze dried peach:
Cut the whole peach into 16 pieces, then put them into the freeze dry food machine for 24 hours.
