Ketel One vodka craft sustainable cocktail menu with local ingredients
During the first week of September, Ketel One vodka launched their new One Square Mile initiative, introducing a new, three-drink menu to bars across the UK which showcased their sustainable focus. The trio of concoctions, which varied from bar to bar, were crafted to illustrate just how locally ingredients can be sourced in relation to the bar in which they are prepared, as well as the techniques that can be employed to minimise waste and maximise flavour extraction. The drinks also celebrated the partnerships that the brand have forged within their community in founding this new, forward-thinking practice.
Ketel One paired itself with none other than the industry’s most credited bartender competition, World Class, consequently collaborating with a whole community of bartenders, as well as local grocers and gardeners, allowing them to combine expertise, knowledge and resources in order to champion both produce and people.
Bars joining the initiative included Nine Lives London – featuring its Bermondsey Bees Knees cocktail in collaboration with local beekeepers and made with produce from local farmers – as well as Amicos Bar, Essex and Terrior Tapas, Southbourne.
Each cocktail served aimed to create distinct and delicious combinations using locally purchased or foraged ingredients. Here are some of the highlights:
Bermondsey Bees Knees – Made with Ketel One Citroen Vodka, honey from Bermondsey Street Bees, citrus from Natoora and orange pulp from Turnips (family run fruit and veg wholesaler).
The Southwark Shuck – Made with Ketel One Vodka, Dry Vermouth, Oyster Shell from Richard Haward’s Oyster and Mushroom Pate from Paté Moi.
The Holyrood Highball – Made with Ketel One Oranje Vodka, Fig Leaf from Pilgrimage Street, Skeleton Leaf from Gibbons Rent and Watermelon Cordial from Turnips (family-run fruit and veg wholesaler).
The editorial unit
Photos: Cristiana Ferrauti
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