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| - 2 vol oz Cherry Yuzu Base - 4 vol oz Club Soda _______ BASE
- 1000 gm Sour Cherry Puree
- 800 gm Sugar - 190 gm Yuzu
Juice |  | | Combine defrosted puree
and sugar and heat over high heat and add Yuzu juice
Strain through a chinois, pushing for total extraction without passing pulp. |
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14 G GRILLED VANILLA BEANS, rough chopped
(about 4-5 Madagascar) 400 G SIMPLE SYRUP Puree until smooth, then pass through a chinois,
pushing for total extraction. MIX:_____________________________________
Equal parts Vanilla syrup with decaf espresso Use 3
OZ BASE
In a HIGH
BALL GLASS FILLED
With ICE.
Top with CLUB SODA. |
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| - 2 vol oz Ginger Lime Base - 3.5 vol oz Club Soda - 0.5 vol oz Simple Syrup ____________ 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 |
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30 gm Tarragon leaves 800 gm Simple Syrup (cold)
Blanch and shock the tarragon leaves, then
squeeze out all the excess moisture in a clean towel Put in blender with the syrup and puree until completely smooth and bright green
Strain through a chinois, pushing for total
extraction. __________________MIX: 600 gm Tea
600 gm Simple Syrup
120 gm Fresh Lemon Juice
Use 3 oz base in a high ball filled with ice.
Top to the rim with fresh club soda |
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65 gm Jasmine
Tea Bags (10) 700 gr
Tea H2o Pour Tea H2o
over tea bags in a quart container. Stir
well and cover. Let steep 10 minutes.
Strain through a chinois, pushing for total extraction
MIX:
600 gm Tea
600 gm Simple Syrup
120 gm Fresh Lemon Juice
Use 3 oz base in a high ball filled with ice. Top to the rim with fresh club soda |
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6 oz Picked & washed Lemon Verbena
1 cup Sugar
4 cups Water Dissolve sugar in water and cool over ice bath.
After lemon verbena is washed and spun dry, blanch
and shock. Puree in vita prep with simple
syrup until broken down entirely. Shock
over ice bath and reserve 400 G Passion Fruit Puree
200 G Sugar
130 G Fresh Lime Juice
1/2 G Red Thai Chli Puree all until completely smooth Pass through chinois Use 2
oz Base per Soda |
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| 400 G PASSION FRUIT PUREE 200 G SUGAR 130 G FRESH LIME JUICE 1/2 G RED THAI CHILI
PUREE ALL
UNTIL COMPLETELY SMOOTH. PASS THROUGH CHINOIS USE 2
OZ BASE PER SODA. |  |
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