Future Present Passed


  • 45ml Ketel One Citroen Vodka
  • 60ml Organic Yellow Carrot Juice
  • 25ml Lemon Juice
  • 15ml Simple Syrup
  • pinch Salt
  • pinch Lemon Verbena
  • pinch dill frond
  • pinch Coriander Seed
  • 1pc aromatised egg white

Combine all ingredients into a shaker and dry shake to build up a foam.  Add ice and hard shake, and then double strain into a chilled glass.  Garnish with dill flowers and coriander flowers.

By far my favourite round in the 2016 World Class competition in Hong Kong, the semi-finals had sent us to a sustainable, orangic farm in the far reaches of Hong Kong to harvest our own ingredients and then create a cocktail that was both sustainable and seasonal.   Among the ingredients I gathered were yellow carrots, lemon verbena, coriander plants, and dill sprigs.  In keeping with the theme, I was careful to limit myself to only a few herbs and vegetables that I was sure I would be able to use, as uneccessarily harvesting herbs that would go unused would be unsustainable.

Another aspect of sustainability was the usage of as much of the various plants I picked, from the seeds to the stalks to the leaves.  For example, with coriander, I used the flower for garnish, the leaf for aromatising egg whites, and the seeds to flavour the cocktail.  Dill found multiple uses in a similar fashion.  With the dill, lemon verbena and the coriander, the same ingredients were used twice over in order reduce waste,  once to aromatise the egg whites and again in the actual cocktail.

Ultimately, I was incredibly pleased with the results of the cocktail.  The fresh carrot juice I made was not only beautifully sweet and refreshing, but the waste pulp from the juicing process was dehydrated and then seasoned into a bar snack.  The Ketel One Citroen provided a bright burst of citrus flavour that contrasted harmoniously with the various herbs in the drink.  The name itself was a reference to the theme of the competition, as the idea of sustainability is to maintain something so as to be passed on to future generations.

  • 10g lemon verbena leaf
  • 10g dill frond
  • 10g coriander leaf

place all ingredients in an airtight container for 10 hours in a cool area.  Can use mulitple times for several eggs until the herbs lose their aroma.