Tuan Anh Nguyen

After one month, 27 cocktail bars (more than 100 bartenders) in Hanoi are joining in this project USE to HEAL!

Everydays, USEbar team members goes around most cocktail bars in Hanoi to collect left-over lime after squeezing, bring them back to our bar to make Lime Enzyme With Honey, and send this product back to those bar to use as a
sweet and sour mixture. (Left-over lime, after squeezing, still has 30% of its juice inside. By adding sugar into it, lime juice will continuously come out, dissolve with sugar and natural lime oil. Very delicious.)

Not only the key ingredient for USE to HEAL cocktail, this mixture also can be used in any kind of cocktails that require sweet and sour-like classic cocktails (Daiquiri, Gimlet,...) and creative cocktails.

There are many benefits around this project:

• Reducing food waste of society.
• Reducing cost of the drinks.
• Raising customer awareness about climate change, and encouraging environmental protection.
• Turn surplus into money, and use that money to make this world a better place.

At USE bar, for every cocktail sold, we donate 10% to charity for poor highlander children of Vietnam through the "Nuôi Em" fund (www.nuoiem.com)

One month after the project was put into operation, 285 cocktails were sold, and we contributed to the fund the amount of 7,980,000 Vietnam Dong - equivalent to 938 lunches for children.

This project is very well supported by customers and industry insiders because not only reduces daily waste, we also bring joy - hope and confidence to the new generation of Vietnamese future.

Use To Heal

Glass: Coupe
Garnish: Left-over lime peel with chocolate mint sprig
Method:
Pour 60ml of Ketel One Vodka into the shaker.
Pour 40ml of Lime Enzyme With Honey into the shaker.
Add 1g Chocolate Mint Leaves into the shaker.
Add 10g Orange Wedge into the shaker.
Muddle everything inside the shaker.
Add ice and shake the cocktail.
Dash 3ml of Absinthe inside a cold Coupe Glass.
Double strain cocktail from the shaker into the Coupe Glass.
Top up with 20ml of Tonic Water.

Ingredients:
60ml Ketel One Family-made Vodka
40ml Lime Enzyme with honey
1g Chocolate mint leave
10g Orange Wedge
3ml Absinthe
20ml Tonic Water

To make Lime Enzyme with Honey:
Left-over lime after squeezing: 500g
White Sugar: 200g
Honey: 200g