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 BAR BASICS

 

when BOOZE gets frozen

 

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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

DRINKS/cherry_yuzu_soda.jpg
 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.

 

| 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.

 

| Cherry Yuzu | Espresso Vanilla   Fresh Ginger Ale 

| Herbal Root Beer | Jasmine Tea | Lemon Verbena | Passion fruit lime |
 

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

 

 

 - 2 vol oz Ginger Lime Base

- 3.5 vol oz Club Soda

- 0.5 vol oz Simple Syrup 

DRINKS/ginger_ale.jpg
 

| 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

 

| Cherry Yuzu | Espresso Vanilla | Fresh Ginger Ale |

| Herbal Root Beer   Jasmine Tea   Lemon Verbena | Passion fruit lime |
 

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

 

| 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

 

| 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.

 
 DRINKS/Combo_Passion_Chili.jpg
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BAR BASES

- Bloody Mary

- Chilis

- Ginger Lime 

- Ginger Margarita

- Lemon Thyme

- Orange Elderflower Cosmo

- Mojitos

- Passion Chili

- Raspberry Lychee Bellini

- Spiced Cider

- Yuzu Drop

 ◄ SODAS

- Cherry Yuzu

- Espresso Vanilla

- Herbal Root beer

- Jasmine Tea

- Lemon Verbena

- Passion Fruit Lime

TROMPE L'OEIL

- Egg_Nog

- Hot Chocolate


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