Rainbow chard in cocktails: not just a mixture of booze; but an incredible story to be told;
Rainbow chard: liquid emotions, nutrients, art and stories that deserve to be told, through inspirational imagery and storytelling.
In all my years of hospitality behind the best cocktail bars and hotel where I worked, I often came across guests who asked me to be surprised, and my aim has always been “to create amazing mixtures” with an inspirational story that would stick in my guest heart and brain, as an extra gift to those who wanted more than just a blend of spirits and liqueurs.
Rainbow chard, colours and perfumes; My creative story.
Something I came across in my last few years was really outstanding : “squeezing well” or “blending at high speed” fruit and vegetables in cocktails, superfoods, plant based recipes and low alcoholic blends… substituting the common fruit juices, in order to achieve texture, flavour, character and better taste, was for me a great challenge.
People had never seen anyone mixing kale, carrots, pumpkin or beetroots in cocktails! of course I have seen many people twisting their nose, snob the idea or just refusing my creative recipes…
but I kept trying and I have balanced my ideas with some lemon juice and sugar 🙂 and suddenly the outcome has been successful! I suggest everyone to see in my author bio more details about the cocktail menu at Cahoots London,
where I worked as a head bartender for two years and half… that will show you an entire section of drinks, created around the theme of homegrown vegetables and cocktail made with foraged ingredients. Some of those drinks still live there, after few years.
Try rainbow chard with alfalfa sprouts, with a hint of beetroots. Few tips for you!
We cannot force anyone to try a cocktail that eventually includes something like beetroots or “chard”… but there we go… we have a challenge today! and it is all about “surprising”, creating an outstanding memory, and let people feel our passion, and let them discover the simplicity of the creativeness hidden secretly in our hearts.
- we reach people attention looking them in the eyes, and letting our heart speaking and our lips creating the shape of poetry.
- we do this creating an outstanding name for our drinks, as I tried here with “Rainbow and alfalfa” OMG!! a Guest would say: I can’t wait to see what’s inside;
- we do this using fruit or vegetables available on the market;
- we do this helping folks replicate the drink at home;
- we take them through our journey at the food market and we let them see how we source the freshest ingredients!
- we should consider people don’t have the bartending equipment at home, but they can use a fruit juicer or a food processor and some ice… job done! isn’t it?
these are just a few of some of the successful tips, I have experienced by the time… and I can ensure this could not only create outstanding memories of you making an amazing drink, but it’s the start of a SUCCESFUL ENGAGEMENT with almost anyone!
It is time to show you some recipes! try this!
Before the last bits of daylight, nearly at dawn Marcella has captured these wonderful shots
40 ml fresh beetroots,
30 ml of chard fresh juice, (available at 1.75 £ per bunch)
1 half a lemon freshly squeezed;
50 ml of kefir. (Water kefir, as a cousin to milk kefir, contains bacteria and yeast. it’s definitely a probiotic alternative to classic lemonades, or Ginger ales or sodas we have used for years in cocktails… The kefir grains feast on sugar water rather than milk, producing a beverage full of friendly bacteria and yeasts.)
alfalfa sprouts as a garnish;