We have updated our Privacy and Cookie Notice to keep you informed where we may process your personal data. See more here or contact us for more information.



verb: to gather leftover produce after a harvest.

It’s no surprise that food waste contributes to greenhouse gasses, 8% of worldwide emissions in fact. It might surprise you that an estimated 40% of fruits and vegetables are discarded after a local Farmer’s Market. Individual bartenders can adopt their local market and reduce that waste.

So Fresh & So Glean is an initiative inspired to repurpose this unusable produce into micro-seasonal cocktail syrups that are sold to local bars with the profits used to address food insecurity in local communities while also impacting the fight against climate change globally. In Los Angeles, So Fresh & So Glean works with Food Forward, an organization that rescues produce that would otherwise be thrown out from local Farmer’s Markets. Food Forward gleans the products that can be used and donates them to food banks and homeless shelters.

But some of that discarded produce cannot be donated because of bruising, inability to utilize effectively, or just too much of a good thing. Enter my Ketel One initiative. I’ve created a template for Diageo Bar Academy that can be used around the world to create seasonal syrups from their unique, local produce. This allows bartenders to adopt their local Farmer’s Market to continue to reduce waste, support their community, and move forward Ketel One’s commitment to making the world a more delicious and sustainable place to enjoy a cocktail responsibly.

This initiative is both local and global in scale. 40% food waste is daunting but we can each take ownership for our community and local markets while knowing we have a hive of like-minded individuals around the world doing the same.

For more information and additional inspiration, head to Difford’s Guide.

Stonefruit Syrup:


500g Assorted Stone Fruit (diced) (nectarines, peaches, cherries, apricots, plums, loquats, mango, etcetera)

500g Water

300g Sugar

5 g Hard Spices (Cinnamon, Clove, Cardamon, etc)

8g Citric Acid

2g Malic Acid

4g Kosher Salt

1g Xanthan Gum


1. Place spices in a spice bag.

2. Combine all ingredients, including spice bag, in a pot.

3. Bring to a low simmer for 20 min stirring constantly.

4. Remove spice bag and pour remaining ingredients into a blender and blitz on high for 1 minute.

5. Fine strain and allow to cool.

6. Return to the blender and add:

a. 8g Citric Acid

b. 2g Malic Acid

c. 4g Kosher Salt

7. Blitz for on high thirty seconds adding in 1g Xanthan Gum

8. Blend on high for another two minutes.

9. Store in a clean glass container under refrigeration for up to one month.

Salted Citrus Syrup:


Peels from whole citrus- (oranges, lemons, limes, grapefruits, blood orange - use a blend of sour and sweet)

500g Mélange of Citrus Juice

600g Sugar

20g Citric Acid

10g Kosher Salt


1. Remove the peels from the gathered fruit before juicing. Take care to remove as little of the white pith as possible. In a shallow, non-reactive vessel combine the peels and the sugar. Gently muddle and make sure that the peels are completely covered by the sugar.

2. Let rest for four hours.

3. While the sugar and peels are steeping juice the reserved fruit.

4. After four hours pour the combined juice over the oleo stirring gently until the sugars and oils are fully incorporated.

5. Fine strain through a sieve to remove the fruit peels.

6. Add this mix to a high-speed blender and add:

a. 20g Citric Acid

b. 10g Kosher Salt

7. Blend on high for four minutes until fully incorporated.

8. Fine strain and store in a clean glass container under refrigeration for up to three weeks.

Greens and Herbs Syrup:


500 grams peas, (sugar, snap, english, snow pea, or other variety)

100 grams aromatic greens, (fennel, arugula, mizuna, or other local)

5-10 grams fresh herb (tarragon, basil, mint, other)

500 grams sugar

500 grams filtered water

5 grams ascorbic acid

5 grams citric acid

1 gram malic acid

1 gram Xanthan gum


1. Blanch peas and aromatics in boiling water for 30 seconds then shock in an ice bath

2. Blend with sugar and water on high for a minute until well incorporated and silky.

3. Fine Strain through a chinois

4. Add to this:

a. 5 grams ascorbic acid

b. 5 grams citric acid

c. 1 gram malic acid

5. Blend for 30 seconds then add 1 gram Xanthan gum

6. Blend again for two minutes

7. Pour into a glass vessel and store cold. It is important to keep this in the refrigerator to preserve its color. Use within 1 week.


Ketel One So Fresh & So Glean Royale


1.5 oz Ketel One Vodka

1 oz Salted Citrus Cordial

2 oz Champagne or Sparkling Wine


1. Add Ketel One and Citrus Cordial to a cocktail shaker.

2. Shake With Ice.

3. Fine strain into a Champagne Flute.

4. Slowly Top with the chilled Sparkling Wine

5. Garnish with orange zest.

Ketel One Stone Fruit Sour


1.5 oz Ketel One Vodka

1 oz Stone fruit Syrup

.25 oz Lemon Juice


1. Combine all ingredients in a cocktail shaker.

2. Shake with ice.

3. Fine strain into a stemmed cocktail glass.

4. Garnish with a slice of seasonal stone fruit and a dusting of cinnamon.

Ketel One Greens Highball


1.5 oz Ketel One Vodka

1 oz Greens and Herb Syrup

.5 oz Lime Juice Fever Tree Soda Water


1. Add all ingredients except Soda Water to a cocktail shaker.

2. Shake with ice.

3. Fine strain over fresh ice in a highball glass.

4. Top with soda water

5. Garnish with fresh herbs.


Repurpose unusable produce from farmers markets to support food forward organization