Michele Filip

"It is from our diversity that unicity arises.

We get inspiration from the most incredible communication network I've ever seen: NATURE. Trees are able to communicate with one another even at distances of hundreds of kilometres; they're able to exchange nutrients and reach out. They grow, evolve and empower each other, using the mushroom's roots, also known as "IFE", to connect.

If trees can do all this, why couldn't humans do the same? I decided, together with my local community, to create a digital network that allows the sharing of knowledge and experience and where the peculiarity of every single individual will be available for everyone. Every Bartender will be free to share on We World Wide his unique version of "IFE" with a base of @ketelone Vodka and a local ingredient of their choice. The cocktails will be available, together with the recipe and preparation techniques, for everyone who would want to get inspiration or take them as an example.

The clients, in each bar, will have the possibility to scan a QR code available on the menu to find out new places that will have their own version of "IFE". This also creates an opportunity for new bars to get noticed and stand out.

The detailed sharing of the recipes will create the possibility to recreate the cocktail for everyone, even comfortably at home or while dining with friends. "Today, we have the possibility to do great things together for a better future"."

IFE

Glass: Old Fashioned
Garnish: Fig leaf
Method: Combine your cocktail in a jar and let the *Fruttapec act as a clarifying agent, fine filter, the result will be a clear 10 ABV cocktail, ready to be carbonated and served.
Ice: Ice sphere

Ingredients:
35 ml Ketel One Family-Made Vodka
2 ml Fig chutney
30 ml Discard cordial
80 ml Green soda

To make Fig chutney:
Cut the figs in half and use only the "heart" (we save the shells for the discard cordial).
Once you have 500g of fig pulp, blend it with 165g of sugar, 50g of honey vinegar, and 10g of Fruttapec. Move your puree into a pan and add 8g of fresh mint stems, boil for 5 minutes and let it cool down. Remove the mint stems and stock it in the fridge.

To make Discard cordial:
Add 300g of fig shells in 1L water and the raspberries wine infused of the Tanqueray welcome drink. Let it infuse in the fridge for 24h, filter and add 1:1 of sugar, and 2% of lactic acid.

To make Green soda:
Boil the fig leaves for 10 minutes, then let it cool down, fine filter and add 1g of citric acid per liter.

To make garnish:
Save your boiled leaves, spread, and cover them with lactose powder for 24h, this process will help your leaves to last for months.