The Husk Reviver
Representing: Hong Kong & Macau
"Hong Kong is one of the most densely populated cities in the world, a city that never goes to sleep. However, with prosperous city life comes the price of high food wastage and pollution. Thus, we are drowning in our own leftovers.
But then, I pondered how I could use my influence to improve food waste issues, starting with the Hong Kong bar industry. I found that a Ketel One cocktail can inspire people to reevaluate their lives, reduce food waste, and recycle food to give it a second life. "The Husk Reviver" doubles as a cocktail and a community service project.
As a bartender, I always squeeze out lemon and lime juice and discard the shells. I also collect citrus husks from the neighbourhood bars and use the citrus peel to make a mini key lemon pie to garnish a lemon-lime soda with salted plum and Ketel One Vodka.
So, the project aims to inspire the community to improve food waste issues. We have collaborated with a local NGO, Food For Good, to organize a workshop to promote the concept of food waste recycling in the bar industry.
For instance, I invited some bartenders to bring their own leftover citrus from the bar to the workshop, where we created an Eco-Enzyme, a non-toxic, multi-purpose cleaning solution for our workspace, home, and garden.
Lastly, we should motivate a change in attitudes, habits, and behaviour for a better world!
The Husk Reviver
Glassware: Champagne flute
Garnish: Mini key lemon pie
Method: Build & Carbonate
30 ml Ketel One Family-Made Vodka
60 ml Homemade Lemon Lime Soda
To make Homemade Lemon Lime Soda:
200g Lemon & Lime Oleo Saccharum Syrup
500g Filtered water
5g Citrus acid
4g Salted plum powder
Lemon & Lime Oleo Saccharum Syrup
50g Lemon peel (Removed the albedo from the husk)
50g Lime peel (Removed the albedo from the husk)
1) Spread together
2) Vacuumed-seal & leave it overnight
3) Later, add 100g hot water & mix until dissolved
4) Remove peels
5) Fine strain
6) Shape lemon peels for further garnish."