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Cherry Yuzu Espresso Vanilla | Fresh Ginger Ale | | Herbal Root Beer | Jasmine Tea | Lemon Verbena | Passion fruit lime | |
| - 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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Cherry Yuzu Espresso Vanilla | Fresh Ginger Ale | | Herbal Root Beer | Jasmine Tea | Lemon Verbena | Passion fruit lime | |
| 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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Cherry Yuzu Espresso Vanilla | Fresh Ginger Ale | | Herbal Root Beer | Jasmine Tea | Lemon Verbena | Passion fruit lime | |
| - 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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Cherry Yuzu Espresso Vanilla | Fresh Ginger Ale | | Herbal Root Beer | Jasmine Tea | Lemon Verbena | Passion fruit lime | |
| 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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Cherry Yuzu Espresso Vanilla | Fresh Ginger Ale | | Herbal Root Beer | Jasmine
Tea | Lemon Verbena | Passion fruit lime | |
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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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Cherry Yuzu Espresso Vanilla | Fresh Ginger Ale | | Herbal Root Beer | Jasmine Tea | Lemon Verbena
| Passion fruit lime | |
| 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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Cherry Yuzu Espresso Vanilla | Fresh Ginger Ale | | Herbal Root Beer | Jasmine Tea | Lemon Verbena | Passion fruit lime | |
| 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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