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 BAR BASICS

when BOOZE gets frozen

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Bloody_Mary	Chilis	Ginger_Lime	Ginger_Margarita
Lemon_Thyme	Mojitos	Elderflower Cosmo	Passion_Chili
Spiced Cider	Yuzu_Drop	Raspberry_Lychee_Bellini

     - 32 oz Tomato Juice 

     - 5 oz Worcertershire Sauce

     - 1 oz Fresh Lemon Juice

     - 1 oz Tabasco Sauce

     - 1 tbsp Cracked Black Pepper

     - 1 tsp Celery Salt

     - 1/4 cup Fresh Grated Horseradish

  1  - Combine all ingredients in a blender

  2  - Blend for 30 seconds

  3  - After blending add the ingredients below

  4  - Shake or stir to combine

     - 6 oz Tomato Juice

     - 1 oz Fresh Lime Juice

   For the spice syrup: good for three days

     1800 g sugar

     1800 g h2o

     4 g allspice, cracked

     4 g grains of paradise, cracked

   Combine in a pot and bring to 180 degrees. Stir well, remove from heat and let cool at room temp.

______________________________________________

  For the chili syrup: make every other day

     2300 g spice syrup

     125 g Holland red finger chilies, seeded, ribs removed

     1 g thai chili, seeded

     35 g orange peel, all pith removed

    Puree until completely smooth. Pass through a chinois without pushing any sediment through.

     1 qt. Lime Juice

     1 qt Sugar

     1 qt Sliced Ginger

     1 Lemongrass Stalk

   Combine all ingredients

   Bring them to the boil.

   __________________

   Let infuse until cold

   Quickly blend without pureeing.

   Strain through chinois until total extraction

     - 24 vol oz Fresh Lime Juice

     - 16 wt oz Sugar

     - 16 wt oz Ginger , peeled & grated

 1  - Slice ginger with mandoline

 2  - Transfer ginger in robot coupe and puree until ginger juice appears

 3  - Put sugar and lime juice in a large pot and bring to simmer

 4  - Immediaately take off heat

 5  - add ginger and sttir frequently

 6  - Let sit until room temperature

 7  - Strain through a chinois , pushing for total extraction.

     2.5oz. Tres Anejo (Tequila 3 Generations)

     1.0oz Cointreau

     1.0oz Lime juice

     1.5oz. ginger puree *

   Shaken and strained over ice

   Salt rim with ginger salt

   Garnish with a squeeze of lime

__________________________

         * GINGER PUREE:

• 4 lbs. fresh ginger

• 6 stalks lemongrass

• 6 Thai chilies

• 3 lbs. sugar

• 6 qt Fresh Lime Juice

   Combine all the ingredients in a pot.

   Bring to a boil , then let simmer for 10 minutes

   Let cool before strainer through fine mesh.

Bloody_Mary	Chilis	Ginger_Lime	Ginger_Margarita
Lemon_Thyme	Mojitos	Elderflower Cosmo	Passion_Chili
Spiced Cider	Yuzu_Drop	Raspberry_Lychee_Bellini

     12 cups Water

     9 cups Sugar

     6 oz Fresh Lemon Thyme / Thyme

       Fresh Squeezed Lemon Juice

       (see below)

   Bring Sugar and Water to a boil then add Thyme, let steep until cool.

   Pass through fine strainer and reserve.

For Bar Base Service:

 Combine 3 parts syrup to

          1 part Lemon Juice

  ..... shelf life is one day.

     1 ½ Skyy Citrus

     ¾ oz Cointreau

     1 oz Sour Orange Elderflower Base

     ½ oz Pineapple Juice

     ½ oz Cranberry Juice

   Put ingredients in shaker glass. Shake and strain into martini glass. 

   Garnish with slice of Orange.

Sour Orange Elderflower Base Recipe

     1 cup lime juice

     1 cup lemon juice

     1 cup orange juice

     Three quarter cup simple syrup

     Three quarter cup elderflower syrup

PASSION CHILI BASE

RECIPE 1

    1 qt. passion puree

    3 thai chili’s

   Reduce by ¾ ‘s. and chill.

      _________________

   Simple syrup:

    550 g water

    550 g sugar

   Add this to 1 kilo of passion chili reduction.

 RECIPE 1

   - 1 kg Frozen Passion fruit Puree

   - 500 gm Sugar

   - 11.5 oz Fresh Lime Juice

   - 1.25 gm Red Thai Chili

         ________________

   Puree all ingredients in a blender until completely smooth

   Pass through chinois

         FOR THE BASE:

    400 G LYCHEE PUREE

    45 G RASPBERRY

    15 G ELDERFLOWER CORDIAL

    10 G FRESH LEMON JUICE

   COMBINE ALL IN A BLENDER AND   PUREE UNTIL SMOOTH. PASS     

 THROUGH A CHINOIS, PUSHING FOR TOTAL EXTRACTION.

FOR THE BELLINI:

2 OZ BASE

3 OZ CHAMPAGNE

COMBINE IN A PLASTIC PITCHER, STIR ONCE, THEN POUR INTO A CHAMPAGNE FLUTE.