"Sustainable Humanity is a digital manual that provides basic bartending knowledge to people with special needs.
The only signature cocktail that is taught in this manual is the cocktail #countmein. I wanted to create a drink with fine local ingredients without demanding complicated bar techniques. The garnish of the cocktail is four colored (edible) stripes which resemble the colors of autism's logo. By this way the drink can be easily recognized by the guests in a venue and they will be aware that a "S Bartender" works behind the bar.
My ultimate goal is that in the future, #countmein could be served globally, simply by changing the ingredients according to the local products of each country. To develop this project, I came in contact with centers of autism and gathered information about the current working conditions of people with special needs. Secondarily, I provided to them, the 'Sustainable Humanity' manual (for free) in order to find collectively the way, how this new way of training could be functional.
My motive is to integrate people with special needs in our society and stop being sidelined or isolated and making them feel useful and valuable in the Ibiza hospitality businesses. The specs are 45 ml Ketel One and 90 ml of the S Formula (2 parts fermented watermelon, 2 parts fermented kiwi, 1 part shiso cordial). I shake all the ingredients together and I double strain in a tumbler style glass over a block of ice.
Glassware: Lowball or Tumbler style
Garnish: Four painted (edible) stripes in different colours
Method: First you create the garnish in your glass and then you chill the glass by using crushed ice or by storing it in the freezer. Then, in a cocktail shaker you add 45 ml of Ketel One Vodka and 90 ml of the "S Formula". You fill the shaker with ice cubes and you shake vigorously. Then you discard the crushed ice from the glass (if any) and you double strain over a squared block of ice.
45ml Ketel One Family-Made Vodka
90ml S Formula
To make S Formula:
In order to make the S Formula, you need fermented watermelon juice, fermented kiwi and shiso cordial.All of the above ingredients are few of the finest examples of local products of Ibiza.The ratio of the Formula is 2 parts watermelon, 2 parts kiwi, 1 part cordial.
For the fermented watermelon:
You blitz the watermelon in a blender and then you strain this puree to get the clear juice. You place the juice in a container, you measure the watermelon juice and then you calculate the 20 per cent of its quantity. This 20 per cent will be honey water. For making the honey water, you mix honey with water in a ratio 1:1 in a separate container. Then you add the honey water in the first container with the watermelon juice, you mix them and you add 1 per cent of Kosher salt of the total weight of the mixture. You stir well until the salt is combined and then you transfer it in a vacuum bag. You vacuum it completely and you let the bag to rest in an area of room temperature for 5-6 days. It will be wise, after the first three days, to open the bag every day to check the progress of the fermentation. After you get the desirable flavour result, you store the juice in a new vacuum back, you fully vacuum it and you cook it with the sous vide method on 72 Celsius degrees for 10 minutes in order to be pasteurised. Then you let the bag to cool down and you store it in a fridge with a life expectancy of three months.
For the fermented kiwi:
You peal the kiwis and then you chop them in squared pieces. You weigh them and then you place them in a vacuum bag. You add one 1,2 gr of powdered Lactobacillus rhamnosus in every kilo of kiwis. You mix the powder of bacillus with the chopped kiwis and then you vacuum the bag completely. Let the bag to rest in an area of room temperature for 5-6 days. It will be wise, after the first three days, to open the bag every day to check the progress of the fermentation. After you get the desirable flavour result, you squeeze the fermented pieces of kiwi with a centrifugal squeezer and mix this juice with the juice that has been created naturally from the fermentation process in the primary vacuum bag. You mix them together and you fine strain them. Then, you store the strained juice in a new vacuum back, you fully vacuum it and you cook it with the sous vide method on 72 Celsius degrees for 10 minutes in order to be pasteurised. Then you let the bag to cool down and you store it in a fridge with a life expectancy of three months.
For the shiso cordial:
You blanche 10 shiso leaves (in order to protect their colour) and then you add them in a blender with one liter of water. You blend until the shiso leaves are chopped well enough. You place this mixture in a refrigerated centrifuge at 4.000 rpm/0 Celsius and you centrifuge for three hours. After this process is done, you filter the mixture through a coffee filter and then you add white sugar, citric acid and tartaric acid. In every liter of the mixture you add, 500 gr. of white sugar, 8 gr. citric acid and 4 gr. tartaric acid. The amount of the acids are low because you will get additional sourness from the fermented products. You stir the mixture until all the powdered ingredients have been dissolved and you 're good to go."