Camí de s'Estanyol, s/n
07840 Islas Baleares
Santa Eulalia del Río, Spain
Radek Wieczorek was initially attracted to this industry because of the variety in work, atmosphere, interacting with guests and meeting new people. He added that working in this industry brings freedom, creativity and flexibility with it - and the possibility to travel the world!
A few factors that keep Radek on his toes are having the responsibility for creating concepts for several new bars worldwide, and also, organizing mixology seminars and training sessions for bartenders, spirit brands and individuals.
Radek enjoys the great, pure spirit of Crystal Head Vodka and admires how it is perfect on it's own, as well as in cocktails. He appreciates the unique bottle design and presentation of the entire brand.
1 1/3 oz. Crystal Head Vodka
1 1/3 oz. Rhubarb Cordial
1/3 oz. Red Peppercorn Tincture
Combine all ingredients. Shake strong and double strain into a tumbler glass.
Ingredients - 2.5kg frozen rhubarb bag, 1.25kg sugar and water.
Vacuum seal, be sure that bags are flat so the heat will transfer into the bag equally. Cook for 60 minutes in 60 degree Celsius, cool it down and put cooked rhubarb with sugar and water into a blender. Blend ingredients and strain through a big fine strainer to obtain the juice - try to avoid pulp. Measure the liquid and add 2g of citric acid for every 100ml of sugared juice. Bottle and store in a fridge for 2 weeks, or vacuum seal in 500ml portions, and freeze it.
Red Peppercorn Tincture:
Ingredients - 500ml Crystal Head Vodka and 100ml red peppercorns.
Crack peppercorns with mortar and pestle, starting with small quantity and slowly add the rest. Combine with vodka and vacuum seal. Cook for 45 minutes in 60 degree Celsius. Cool it down in water bath before you open the bag, and strain it through a filter. Use for Eden's blend, keep the rest in closed bottle in a fridge - shelf life = forever!
Garnish with red peppercorn grains.