Why cocktails and vegetables? is it the starting of a new trend?
we personally believe – Cocktails and vegetables – are the last unexplored world in modern mixology! we are heading towards a more responsible consumption of veggies nowadays! bored of common misused fruit juices and booze boozy drinks! it’s time to fix something green!! I have been working on an entire cocktail list back in my time at cahoots London, where this trend became enormously popular! I can guarantee that was a blast!
With vegetarianism and veganism that today are far more than a trend, but an important reality. having raised to 375 millions of individuals worldwide, lovers of a green diet, are heading to the bar, bravely asking the bartender something more creative! less sugars, less alcohol and more flavour, more real flavours! something that looks GREEN and tastes of Earth and nature.
Are you guys lovers of green leaves and all those super healthy and nutrient stuff? we are with you! and Dedycated is here committed to an entire category of cocktails and vegetables for you!
Introducing some old kitchen skills to a sustainable mixology.
Why “Minestrone” ? well… Being grown in the Italian countryside I have tasted the best vegetable soup (translation of minestrone) from my grandma’s good old hands, she used to make minestrone following the hand-written recipes in her old cooking book! back in my childhood this was a must! even though I was not a really big fan of vegetables such as – kale – spinach – carrots and whatever, I have then learnt that eating all of those, could really help me getting fit for my sport activities and my long standing-hours at the bar, working as a bartender you need vitamins, energy, minerals and a power that can only be fulfilled by a responsible diet.
My very own “Minestrone sour”, a cocktail from a dehydrated veg soup.
We like to call it “sustainable cocktail” for the simple reason we are using in the smart way, those vegetables we don’t usually have at the bar – but popular in the kitchen- (if you work in a hotel as I do) or in a restaurant, as many of us also do… that means most of the times kitchen staff don’t use all of the products they buy, or they have to use it in some different ways rather to throw them away, due to expiry date and all those things … SO, WHAT WE are doing here with cocktails and vegetables is simply avoiding waste, applying our creative skills!
Using fresh vegetables leaves, or dehydrating the pulp after having used a juice processor.
1- you can buy a bag of fresh vegetables as you would use in a veggie soup, from your
groceries shop, and put every single leaf of let’s … kale, a slice of tomato, a slice of the pumpkin, and a slice of ginger in a oven and dehydrate for 2 hours at 100º C
2- you can try the sustainable way! using the leftovers from the kitchen, or using the pulp of the green smoothies that you eventually do to your regular vegetarian customer, do you know how many thinks you can do with the leftover of the juice processor? see the photos fo more ideas!
Minestrone sour, cocktail Recipe and execution:
(portion per 5 cocktail, in order to create a batch for more servings)
For the dehydrated minestrone soup, you will need:
- 100 g kale vegetable leaves
- 20 g sliced thin pumpkin
- 20 g sliced thin parsnips
- 10 g sliced thin ginger
- 1 whole tomato, sliced very thin
- 1 minced spring onion stalk
Everything will be placed on a sheet of baking paper and put in oven for two hours, at 100 C temperature until everything you have is dry, very dry. once your mix is completely dry, please put in a blender with two teaspoon of icing sugar.
for the cocktail, it reminds a twist on a classic gin sour:
- 50 ml dry gin , we loved Italian VII HILLS in this recipe
- 20 ml lemon juice
- 2 teaspoon of dehydrated minestrone mix
- adjust with sugar, we prefer organic agave syrup.
shake well and garnish with a leaf of your favourite greens, I used Kale here for the nice shape!