Darko Radisavljevic

"The idea for a cocktail came when I first visited the local farm that grows hibiscus , I choose the sour style recipe and its perfectly balanced, purity of Ketel One mixed with tangy floral and moderate spiced sorrel work amazing and a slight salinity form the aquafaba combine and enhance all the flavours even more. At the very end you feel spices from the sorrel juice for a nice finish. This cocktail is meant to help the local farmer and rise awarenesses about local farming to the other bartenders so they can also help out. QR code on the cocktail garnish takes the quest to the YouTube video about the farm where they can see the farm and get more info about it."

Sorrel-la Sour

Glass: Rocks glass
Garnish: Dried sorrel (hibiscus)
Place the dried sorrel on top of the foam in the middle of the glass,
Attach small piece of paper with a QR code on the rim of the glass with a small wooden clip.
Method: Put all ingredients into a shaker and shake it with ice, and strain it all. Discard the ice and shake one more time without the ice to create better foam, pour into the rocks glass over big ice cube
Ice: Large cube

Ingredients:
60 ml Ketel One Family-Made Vodka
40 ml Sorrel juice
25 ml Lime juice
20 ml Aquafaba
15 ml Simple syrup

To make Sorrel juice:
150 grams dried sorrel (hibiscus)
2 inches ginger, sliced in thin coins
Peel of a half an orange
2 cinnamon sticks
8 cloves
8 star anise

Add all ingredients in the sauce pan and pour 500ml water, bring to boil and sinner for 30 min. Remove from the heat and let it cool down, transfer into container with the lid and leave in the fridge overnight . Then strain everything through the cheese clots and bottle it.