Making Space

Making Space

By Camilo Solano

Representing: Chile

"Every time this industry challenges us to be more committed, to know how to work as a team, and to make a positive impact in society and our environment. Cities in Latin America are too crowded right now, which leads to the misuse of space, something that's not far from the bar industry. Therefore, it's necessary to seek spaces and take advantage. This is the starting point to my project, along we have joined forces to bring urban gardens to bars.

The work as a community sideways bars and World Class finalist of 2022 Chile makes that between all of us, we maximize the group work, being owners of small orchards or buying from urban gardens seasonal products, but how does this product get to the final client? Here the circular economy plays an important role in ensuring that our commensal links to the process. We're going to have a database of the places where your nearest urban garden is located reaching bar and commensals fresh products at a fair price, once a week consequently the clients bring back to organic wasted to be transformed to compost, a key ingredient to feed our urban gardens. Bars that are not trendy will look forward to implementing this work method as an improvement initiative, leading to fresh products, seasonal, where we cut the endless distributors chain and gain the chance of giving the organic waste a second life improving this cycle. 

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Daucus Orange Mary

Glass: Old-fashioned
Garnish: Carrot leaves and dried carrot
Method: Add all the ingredients to a cocktail shaker, throw with ice for 15 seconds to chill the cocktail. With pickled syrup make a rim of dried carrot pulp and fresh carrot leaves to garnish.

45 ml Ketel One Family-Made Vodka
90 ml Spice up Carrot Juice

To make Spice up Carrot Juice:
My cocktail is inspired by a classic Bloody Mary but uses seasonal carrots and the classic green pepper traditionally used in Chilean cuisine, spicing up with Worcester sauce, oyster sauce, black pepper, salt, caper brine, pickle syrup and lemon, this is accompanied by Ketel One Vodka.

Pickle brine and sugar 1:1 ratio, mix till dissolve sugar."