Sugar: The Good, The Bad and The Ugly

BELVEDERE CHALLENGE

FINALS

EVENT GUIDELINES

Hola!

Buenas tardes & bienvenida!

#heysugar

#talesontour

@totc

@belvederevodka

CLAIRE SMITH-WARNER

Head of Spirit Creation & Mixology,

Belvedere Vodka@belvedereclaire

JEFFREY KLUGER

Senior Science Editor,

Time Magazine@jeffreykluger

GEORGIA VAN TIEL

Health & Fitness Expert@georgiavantiel

NICK VAN TIEL

COCKTAIL GURU@nickvantiel

INTRODUCING THE PANEL

Jane & Michael

King Stealth

Recent reduction by WHO

Dopamine

sweetease

addiction

1989: Proprietary Information

600,000

80%

SUGAR CONTENT FOR YOUR FAVORITE FOODS

56Why are we fat?

WHY ARE WE FAT?

What is sugar

50%

Glucose

50%

Fructose

SUGAR (SUCROSE) AND HIGH FRUCTOSE CORN SYRUP (HFCS)

SUCROSE

How Fructose is processedHOW FRUCTOSE IS PROCESSED

INTERFERES WITH

APPETITE CONTROL

‘LEAKY GUT’

VISCERALOBESITY

‘FATTY LIVER’LEADING TO CIRRHOSIS

WHAT THE FRUC?!

‘Cock-tail is a

stimulating liquor,

composed of spirits

of any kind, SUGAR,

water, and bitters’

BUT WHAT ABOUT COCKTAILS?

COULD WE ALSO BE PART OF THE PROBLEM?

Mexico’s

THE FUTURE?

?THE PRACTICAL PART:

HOW SHOULD WE THINK ABOUT SUGAR IN THE BAR?

WHY DO WE USE SUGAR IN COCKTAILS?

WHY DO WE USE SUGAR IN COCKTAILS?

• Many of our favourite cocktails would be very sour without it!

• Because our palates are hardwired to detect sugar, it acts as a

flavour enhancer to us

• In many cases sugar contributes to texture and mouth-feel.

• Sugar is often combined with acidic or sour elements as a way to

amplify certain flavours found in the spirits that we use as the base

for our cocktails

Is it realistic for us to be able to eliminate

sugar from our cocktail programmes?

PROBABLY NOT….

HOWEVER...WE CAN HELP!

1. Abstinence or avoidance of sugar altogether

2. Using less sugar and offering low-sugar alternatives for our guests

3. Using sugar but keeping it attached to the fibres, enzymes and

vitamins that help our bodies deal with the sugar and process it in a

way that is less harmful to us

4. Utilising sugar alternatives or sweeteners that are low in harmful

fructose

ABSTINENCE, AVOIDANCE OF SUGAR ALTOGETHER

RUM & COKE, AKA THE ‘CUBA’

THE GOOD NEWS

USING LESS SUGAR

STANDARD U.S. FORMULA

1.5 oz

¾ oz¾ oz

Spirit

SweetSour

I.E > MARGARITA

USING LESS SUGAR

tequila

triple sec

lime juice

1.5 oz

¾ oz¾ oz

HOW CAN WE USE LESS SUGAR?

ALTERNATE FORMULA

2oz

½ oz½ oz

Spirit

SweetSour

36% LESS SUGAR!

Some other ways to reduce the amount of sugar

in cocktails:

• Use bitters or tinctures to add flavour to cocktails –some of these contain sugar but you can use much less because the flavours are so concentrated

• Use herbs, spices, and flavoured salts to add flavour and aroma, and also to enhance the flavours in the base spirit

• Make your own syrups, liqueurs and cordials rather than buy them – that way you can control the amount of sugar being added

• Use fruits, vegetables and extracts that are lower in sugar – i.e. pear instead of apple

USING SUGAR IN SMARTER WAYS

GAME, SET, MATCHA

• 30ml Belvedere

• 80ml homemade almond and

macadamia nut milk*

• 90ml fresh coconut water

• ½ date (make sure you take the pit out)

• ½ pear, cored

• 1 tsp macha tea powder

• 4 mint leaves

Blend with 2-3 ice cubes, pour over fresh ice into

a sling glass and garnish with a pear fan and a

cool straw.

NOTE: you really need a Vitamix for this as the

fibre of the pear is really tough to blend

thoroughly.

HOMEMADE ALMOND AND MACADAMIA NUT MILK

• ½ cup (50 grams) raw macadamia nuts

• 1½ cups (150 grams) raw almonds

• 1 quart filtered water

• 1 date (make sure you take the pit out)

• Tools: cheesecloth or nut-milk bag,

Vitamix

or other blender, digital scale (optional)

Combine the nuts, date and 1 cup of water in

a covered container and soak overnight.

Pour the nut mixture and the remaining water

into a Vitamix or other blender. Blend for 30

seconds (if using a blender other than a

Vitamix, increase blending time to 2

minutes). Strain through a nut-milk bag

(available at many grocery stores) or 3-4

layers of cheesecloth.

Yield: 1 liter

UTILISING SUGAR ALTERNATIVES, OR SWEETNERS THAT ARE LOW IN FRUCTOSE

SYNTHETIC ALTERNATIVES

• Aspartame (Equal, Nutrasweet etc)

• Sucralose (Splenda)

• Saccharin (Sweet’N Low etc)

In general, we don’t advocate using anything created

in a science laboratory in cocktails, so lets leave these

ones here.

• Xylitol

• Sorbitol

• Maltitol

• Erythritol

Sugar alcohols are difficult to obtain, and very tricky to

work with in a bar scenario, however there are a small

number of bars that are exploring these alternatives.

SUGAR ALCOHOLS

SIMPLE FRUCTOSE ALTERNATIVES

• Jaggery / Panella

• Stevia

• Dextrose

DEXTROSE CITRUS SYRUP

• 500g dextrose

• 240g(250ml) water

• zest of 4 limes

• zest of 2 oranges

Gently muddle the zests with the dextrose powder to

get as much oil from the peel as possible but without

extracting too much pith. Then add water and dissolve

the dextrose by gently heating the mix. Strain.

Yield: 1.1ltr

THYME FOR A CHANGE

• 50ml Belvedere or

Belvedere Citrus

• 25ml Thyme Dextrose

Citrus Sherbet Syrup

• 20ml Lemon Juice

• 2 dashes of Bitter Truth

Grapefruit Bitters

Shake, coupe, thyme garnish

SIMPLE FRUCTOSE ALTERNATIVES

• Jaggery / Panella

• Stevia

• Dextrose

• Rice Malt Syrup

THE POLISH PALOMA #2

• 45ml Belvedere Pink

Grapefruit

• 45ml homemade sugarfree

grapefruit soda syrup*

• Top club soda

Build over ice in a highball glass and

garnish with a lime wedge. You can

add more / less syrup to taste

depending

on how sweet you need it.

THE POLISH PALOMA #2

• 1-2 extra-large pink grapefruit• 4-5 lemons• 1 cup Rice Malt Syrup

Hand-wash the fruit in warm water. Using a grater, zest the grapefruit and two of the lemons. Keep the zest refrigerated.Squeeze the juice from the fruit, making sure you have 1 cup of each grapefruit and lemon juice. In a small, non-reactive pan, add the juices and syrup (you should have 1 cup of each), stir to combine and slowly heat to around 85 degrees C, stirring often. Heat till syrup is dissolved and tiny white bubbles start to appear.Remove from heat and cool to room temperature, uncovered. Add zests from earlier, you may need to pass them through a food processor if they are not fine enough. Add this to the cordial and stir. Refrigerate overnight, stirring once or twice and fine-strain into a clean glass jar. Keep refrigerated.NOTE: The amount of juice yielded may vary depending on your fruit. The key is to use equal parts of the three ingredients, plus the zest of juiced grapefruit and lemon.

RESPONSIBILITY & SUSTAINABILITY

SUMMARY

Personal Responsibility

Access to information/availability

of education:

• AWARENESS & CHOICE are Key

• What are WE doing to self regulate?

• How can we be part of the SOLUTION,

not the PROBLEM?

FOR MORE INFORMATION VISIT

Institute for Responsible Nutrition

www.responsiblefoods.org

World Health Organisation

www.who.int

David Gillespie

www.davidgillespie.org

http://www.responsiblefoods.org/

http://www.who.int/

http://www.davidgillespie.org

• Sugar is a form of carbohydrate which is present

naturally in a number of foods like fruit, vegetables,

grains etc. In its natural form sugar is accompanied

by vitamins, minerals, enzymes and fibres which help

the body process sugar properly

• When sugar is refined, its is stripped of all

benefits, which makes it difficult for the body to

digest and absorb

• The more you eat, the more you crave. The more

you eat, the more your crash, over and over again.

• 5 ingredient rule, read labels and if there is a

sweetener inthe first 5 ingredients look for another

option

• Know your sugars!

REMEMBER…

SUGAR: THE GOOD, THE BAD & THE UGLY

WHY IS THIS IMPORTANT?

WHY SHOULD YOU CARE?

WHAT I HOPE YOU’LL TAKE FROM TODAY?

Sugar: The Good, The Bad and The Ugly

Education

Transcript of Sugar: The Good, The Bad and The Ugly