Doğuş Türümen

"Hello, I'm Doğuş Türümen. I work as a bartender at Geyik Coffee Roastery Cocktail Bar. My childhood was spent on Cunda Island in Ayvalık. Cunda, surrounded by the sea on all sides, is a place where we enjoyed the scent of olives wafting through gardens and woke up to the sound of fishermen's boats in the morning. Our people made a living through olive farming and fishing.

Since childhood, I have been trying to find solutions to the problems I observed in my hometown. When I had the opportunity to address these issues through the Worldclass Ketel One Garnish Good stage, I wanted to educate my community and be part of the solution by offering two different sources of livelihood to make people more aware of these issues. After this training, I not only learned to make more responsible choices but also initiated a project that utilized the waste water from olives, which we used as black water, to prevent it from flowing into the environment and the sea. With this effort, we aimed to clean our two most important sources of life on the island, our olives, and our sea.

I started this journey by training my bartender friends and my own community. With the cocktail I carefully crafted for Ketel One, I'm supporting the people in my region and finding solutions to local problems."

Waste to Taste

Glass: Coupette
Garnish: Olive dust
Method: Throw

Ingredients:
60ml Ketel One Family Made Vodka
60ml Lacto Fermented Tomato Water
30ml Spicy Turnip Water
30ml Lime Juice
5g Black Water Olive Dust

To make Lacto Fermented Tomato Water:
150 Gr Salt
300 ML water
500 gr Red tomatoes
Lacto fermentation