Paradiso Honey-Almond Syrup
For their 2024 Sustainability Summit, the bartenders at Paradiso, the renowned Barcelona cocktail bar, have developed a recipe for a special almond-honey syrup using honey from Montseny and almonds from Barcelona's Parc de Collserola, Barcelona.
The syrup uses ingredients sourced from small neighbourhood businesses and is crafted by local people who have previously faced barriers in getting access to education and employment opportunities. Part of Ketel One Vodka's Garnished with Good intuitive, this aims to support them in acquiring skills, building their capabilities, generating income and improve their employability and livelihoods, while shining a spotlight on their personal progress.
The syrup will be supplied to 30 bars in Barcelona supporting this initiative during the week of the Sustainability Summit and used to make cocktails Garnished with Good.
All 30 bars are being supplied with the same Honey-almond syrup, except for Soho House which will have syrup made to exactly the same recipe but without the almonds (almendras).
Honey-Almond Syrup recipe
500g Raw Honey from Montseny
300g Almonds from Parc de Collserola, Barcelona
1000ml water
1 lemon
zest of 1 orange
2g camomile
3g thyme
Beyond learning how to make Honey-Almond Syrup
The intuitive aims to impart useful information towards future careers in the hospitality industry. An example of this is a one-hour session presented by Giacomo, Paradisco Bar's founder, covering the enzymes in the ingredients used in cocktails.
He also explained how it's possible to create a liquor with locally sourced ingredients and described how Paradiso prepares fig liquor in their Paradiso Mule (a Garnished with Good cocktail).
With reference to the Honey-Almond Syrup they are making, he also taught us how to cook almonds and various dried fruits to extract their flavour.
