Eduardo Conde

"The Butterfly Society is more than just a hospitality initiative; it's a heartfelt response to the deep sense of social responsibility that has grown within me over 9 incredible years in Australia. This project holds a special place in my heart, providing support and mentorship to our members as they navigate the challenges of adapting to a new country.

Drawing inspiration from the remarkable journey of the Monarch Butterfly, this initiative mirrors their spirit of collective resilience, overcoming challenges as a united community during its migration from Canada to Mexico.
The heart of The Butterfly Society is a comprehensive program of activities encompassing training, sport, and recreational pursuits.

While our primary focus is facilitating the transition of individuals from diverse backgrounds to Australia, our invitation remains open to everyone, embracing a spirit of unity and acceptance.

For a participating venue, it's as simple as listing a Ketel One Cocktail. $1 of each serve goes to a communal fund coordinated by the Butterfly Society Charity. Activities are voted on by members and funded through these contributions, geared towards education, participation and well-being. Anyone can sign up using a QR code coaster presented with each serve, linking to the Butterfly Society Website.

Collaborating with some of Sydney's finest establishments, we have crafted a Ketel One "Welcome" cocktail, showcasing our commitment to inclusivity. Using local ingredients inspired by the first three Butterfly Society workshops, 'Zinnia' celebrates the traditions and values of the Nolet family while showcasing the iconic flavour of Ketel One."

Zinnia

Glass: Ceramic vessel
Garnish: Buckwheat powder
Ice: No ice
Method:
1. Combine all ingredients at room temperature in mixing tin except wheat cream.
2. Throw drink gently 3 times to allow ingredients to combine (without ice) the whey will serve as the dilution. 3. Pour mix into ceramic vessel and gently layer cold wheat cream with a bar spoon.
4.Garnish serve with buckwheat powder in the centre of the cream.
5. Enjoy!

Ingredients:
35 ml Ketel One Family-Made Vodka
15 ml Cacao Distillate
10 ml Citrus Honey
40 ml Toasted Wheat Cream
15 ml Whey

To make Cacao Distillate:
Power Super Food Cacao seeds and Neutral spirit
Ingredients
100g Cacao Seeds
1000g Neutral Spirit (40% ABV)

1. Add both ingredients to a Thermomix
2. Blend on low for 5 minutes.
3. Add blended liquid into the evaporator flask of a rotary evaporator.
4. Distill the blended liquid at full vacuum pressure, 35 degrees celsius at 120rpm.
5. After 20 minutes, raise the speed to 150rpm and continue to distill until 10% liquid remains in the evaporator flask.
6. Store in a sterile bottle in the fridge.

To make Citrus infused Honey:
Ingredients
200g Wild Raw Honey from Blue Mountains (Malfroy's Gold)
100g Filtered Water
75g lemon slices (halved and sliced to 2mm thick) Peter Dryden organic citrus supplier
75g lime slices (halved and sliced to 2mm thick)

1. Add Raw Honey and filtered water to a jug and stir briskly to combine.
2. Add combined honey water to a vacuum bag with lemon & lime slices.
3. Vacuum seal the bag.
4. Sous vide at 60 degrees celsius for 1 hour.
5. Strain mixture through coffee filter and chinois while still warm.
6. Allow to come to room temperature. Store in a sterilised bottle in the fridge.

To make Infused Toasted Wheat cream:
300 gr of hand whipped cream
150 of Toasted Wheat syrup
Pinch of salt

1. Fold the whipped cream, toasted wheat syrup and salt together using a rubber spatula. 2. Store in a piping bag or squeeze bottle in the fridge until use.

To make Toasted wheat syrup:
40g Wheat grains
100g Caster Sugar
100g Filtered Water

1. Set oven to 200 degrees and allow to come to temperature.
2. On a baking sheet, spread wheat grains to ensure even cooking.
3. Toast wheat grains in the pre-heated oven for 10 minutes.
4. While toasting, combine caster sugar and filtered water over a low heat. Stir gently until sugar has fully dissolved. Remove from heat.
5. Add syrup and toasted wheat to a vacuum bag. Seal.
6. Sous vide in a water bath for 1 hour at 80 degrees celsius.
7. Strain mixture through a chinois.
8. Allow mixture to come to room temperature, then store in the fridge.

To make Whey:
200g Full Cream Milk
50g Lemon Juice

1. Combine Full Cream Milk and lemon juice in a jug.
2. Sit at room temperature and allow milk to curdle (20 minutes or until visible curds can be seen).
3. Strain twice through coffee filters.
4. Add whey to a vacuum bag. Seal.
5. Sous vide at 58 degrees for 1 minute to pasteurise and stabilise.
6. Store in a sterile glass bottle in the fridge.

To make Toasted buckwheat:
40g buckwheat wheat grains

1. Set oven to 200 degrees and allow to come to temperature.
2. On a baking sheet, spread wheat grains to ensure even cooking.
3. Toast wheat grains in the pre-heated oven for 10 minutes.
4. Remove from the oven and allow to cool.
5. Place buckwheat in a spice grinder and grind into a fine powder.
6. Sift powder to remove any coarse debris.
7. Store in an airtight container at room temperature until use.