Parbun Bunragsatrakul

"As a bartender and a chef I have an opportunity to improve my community in many ways. I always support my local farms by using their fresh products to cook and make a cocktail in my places. I also share with others about where I get all these fresh products and what to do with it.

For my Ketel One initiative, I have created a project called "Tomato Effect" This project is all about sharing examples and ideas of how to support the community and how to make fresh products sustainable. At the same time started from tomato that I bought directly from a local farm.

The initiative is accessible for everyone. I will share what I have done to support the community and also the ideas of sustainability on my social media for inspiration and motivation. Begin with my Lacto-Fermented Bloody Mary. Lacto-fermentation is one of the easiest processes to preserve and enhance the flavor of tomatoes.

My Ketel One Lacto-Fermented Bloody Mary (Tomato Effect) is made by using the Lacto-fermentation method to make an umami tomato water using fresh tomatoes that have been hand-selected by local farmers. The cocktail is garnished with dehydrated tomato pulp cracker made of left-over tomato pulp after juicing. This process showcases my ideas about supporting local farms and sharing the knowledge of sustainability with others. Everything starts from just Ketel One Vodka and Tomatoes making a serve that inspire other people to stimulate a better community."

Tomato Effect

Glass: Highball
Garnish: Surplus tomato cracker
Method: dd all the ingredients into a Boston shaker fill with ice and throw it from tin to tin until it's cold. Pour the the liquid into a highball glass with ice in it. Garnish with Dehydrated Surplus Tomato.

Ingredients:
50ml Ketel One Family Made Vodka
100ml Lacto-Fermented Tomato Water
15ml Tomato Brine
10ml Lemon Juice
2ml Tabasco Sauce

To make Lacto-Fermented Tomato water:
250g Tomatoes (Red Cherry and Truss tomatoes)
10g salt
250ml water
Cut tomatoes in half and mix them with salt, place them in a vacuum bag and pour water into it. Seal the bag and leave it at room temperature for 5-7 days. After it's done, open the bag and and drain the brine (Keep it for use). Blend the tomatoes and filter it with cheesecloth to get the Lacto-Fermented tomato water. Keep the leftover tomato pulp to make the garnish for the cocktail.

To make Dehydrated Surplus Tomato garnish:
Spread the leftover tomato pulp on a tray with baking sheet and dehydrate at 50-70 degree celsius for 12 - 18 hours. Cut into pieces and use it as a garnish for the cocktail.