Rui Pereira
Representing: Portugal
This initiative aims to elevate service standards in bars in Viana do Castelo and encourage a culture of mindful consumption and genuine appreciation of cocktails. It will strengthen the local community, empower bar professionals, and educate consumers.
For the Ketel One challenge, we've designed an innovative project aimed at strengthening our community in Viana do Castelo, promoting responsible cocktail consumption, and contributing to the training of industry professionals. Our goal is to create an environment where consumers and bartenders can interact in a healthy and educational way, encouraging experimentation and mindful appreciation of beverages.
The project will be implemented in partnership with a renowned local influencer who will help expand the initiative's reach and engagement. The core of the project is an exciting competition, inviting end consumers to challenge their bartenders to recreate the Fresame Mucho cocktail, a blend of freshness and sophistication. This challenge will give bartenders a chance to showcase their skills and creativity while educating consumers about the art of mixology.
The bar with the highest participation in the challenge will win a customized training session tailored to their specific needs, whether in advanced mixology techniques, customer service, or bar management. This training will be conducted by experienced industry professionals, ensuring valuable and practical knowledge transfer.
Additionally, we will offer open training to the entire Viana do Castelo community, covering basic and advanced cocktail preparation techniques. This session will not only enhance local knowledge of mixology but also foster networking and collaboration among professionals and beverage enthusiasts.
With this initiative, we aim to elevate service standards in local bars and encourage a culture of mindful consumption and genuine appreciation of cocktails. By empowering our professionals and educating our consumers, we contribute to the growth and strengthening of our community.
Fresame Mucho
50 ml Ketel One
20 ml Strawberry Syrup 1:1*
10 ml Lemon Juice
50 ml Sparkling Water
Garnish: Lemon Zest
Method: Build
Glass: Wine Glass
Strawberry Syrup:
Utensils:
Pan
Induction Plate
Chinois
TNT Cloth
Spoon
Blender
Ingredients:
500 grams frozen strawberries
500 grams sugar
500 grams water
Preparation:
In a pan, combine water and strawberries, heat until boiling. Reduce heat to medium and cook for 5 minutes. Allow strawberries to cool in the water to room temperature.
Strain the strawberries using the chinois and TNT cloth, pour the flavoured water into the blender, and add sugar. Blend for 60 seconds, bottle, and set aside.
