Not Nece-celery

Not Nece-celery

By Corrie Levis

Representing: Israel

"Approximately 15% of Global Greenhouse Gas emissions come from the meat and dairy industry. These two industries require more land, water and crops than alternative protein sources. I made a cocktail in cooperation with OPA a plant-based restaurant here in Tel Aviv that grows most of their own herbs and promotes environmental awareness.

In the past couple of years, I've been trying to reduce the products from the livestock industry that I use in my everyday routine, restaurants like OPA show the great joy of being able to enjoy a fine dining experience based on ingredients that are green and eco friendly.

My cocktail was inspired by a dish they created that consists of five different serves of celery root grown from their rooftop garden. I made a syrup out of celery root, added lemon, OPA's homemade celery kombucha and Ketel One vodka, I dehydrated the celery root from my syrup and added it to a sprig of dehydrated rosemary from their garden as a garnish and created a cocktail that will now be served at OPA that resembles their values and atmosphere while being cautious of where are ingredients are coming from.

ency 78 image

Not nece-celery

Glassware: Highball glass
Garnish: Dehydrated celery root from our celery root syrup
Method: Build in glass, pour in all ingredients, add ice, stir, and garnish.

45 ml Ketel One Family-Made Vodka
15 ml Celery root syrup
15 ml Lime juice
30 ml Homemade celery leaf kombucha

To make Celery root syrup:
100 gram celery root
250 gram sugar
250ml water"