Felice Capasso
Representing: Norway
Through "Know Your Spirit," Felice is on a mission to start a conversation about the well-being of bartending professionals by connecting them and educating them on a better-balanced lifestyle.
Long-standing hours cause bartenders to face mental and physical health struggles, like neck and back pain, anxiety, and stress. The "Know Your Spirit" project provides bartenders with essential knowledge and skills to improve their well-being through seminars and workshops on plant-based nutrition, stress management, mental health, and simple exercises. Certified nutritionists, mental health experts, and osteopaths like Magnus Hagen spoke about the origins of stress and gave tips for preventing back and neck pain. Natalie, our yoga teacher, taught basic stretching and breathing exercises to prevent stress. With nine bars from Oslo joining the program, 36 attendees and five health experts participated over four weeks.
This initiative aims to start a conversation on the importance of mental and physical health in the bartending industry. By addressing these issues openly, it encourages a culture of awareness and proactive health management.
Based on the versatility of Ketel One Vodka, "The Evolution Cocktail" supports local farmers using local ingredients like rose root, which reduces anxiety and balances blood pressure, and cloudberries, which boost the immune system.
Ingredients
Ketel One Vodka 35ml
Cloudberry Cordial 15ml
Mindful Soda 65ml
Glassware: Highball.
Method: Stir Ketel One and the cloudberry cordial over ice, pour into a highball glass with ice and top up with the Mindful Soda.
Garnish: Golden Chip
Mindful Soda Recipe:
600 ml Rhodiola Rosea (Rose Root) Tea
200 ml Elderflower Juice
3 gram Malic Acid
Boil 600ml of hot water, switch off the heat, and infuse the hot water with 200g of dry Rose Root (Rhodiola Rosea) for 30 minutes. Strain through a coffee filter and cool down. Mix it with elderflower juice (used to complement the floral characteristics of the rose root) and malic acid. Pour it into a Twist & Sparkle bottle, carbonate it at 8MPa, and store it in the fridge.
Cloudberry Cordial:
In a pot, cook 1 kg of Cloudberries with 1L of water and 500g of white caster sugar at medium heat until the sugar dissolves. Strain the liquid through a coffee filter, add 7g of citric acid, and cool down. Pour it into a bottle and store it in the fridge.
Golden Chips:
460ml of water, 30g potato starch, 10g Salt, 2g edible gold powder.
In a pot, pour the water, the gold powder, and add the potato starch and salt, mix well, then turn on the heat and bring to a boil until it becomes a gel. Now, take a baking sheet and use a spoon to place the gel on the sheet, shaping it as you wish. Put the sheet in a dehydrator or oven to dry for about 2 hours at 80°C.