Prep recipes

FIFO- first in first out

BDR- bottle, date, refrigerate

Rich simple syrup

combine 2 parts granulated cane sugar with 1 part hot water

stir together till sugar is completely dissolved.
Let cool, bottle, date, refrigerate.
Make a large batch and you won’t have to make it again for a while
This syrup will be good for up to a month

Demerara syrup

combine 1 part Demerara sugar to 1 part hot water

stir together till sugar is completely dissolved.
Let cool, bottle, date, refrigerate
Make a large batch and you won’t have to make it again for a while.
This syrup will be good for up to a month

Cinnamon demerara

Combine 1 part Demerara sugar with 1 part water in a sauce pan over medium heat.
Once sugar is completely dissolved, add cinnamon bark and let simmer on LOW heat for 20 minutes.
Strain into a cambro and let cool. Once cooled store in walk-in

Pineapple demerara

3 cups small pineapple chunks

3 lime peels
2 cups demerara sugar
½ cup water
1 oz vodka

Chop 3 cups of small pineapple chunks and add them to a cambro. put 3 peels from a lime in with the
pineapples. pour 2 full cups of demerara sugar over the pineapple chunks making sure that all the
pineapples are covered. Let sit for 3 hours, lightly muddling 1 or 2 times while they are soaking together.
Taste after 3 hours or till desired flavor is reached. Fine strain fruit out of the mixture. Add syrup mixture
into saucepan with ½ cup water. Over very low heat stir until the sugar is fully dissolved making sure to
never bring the heat up. Boiled fruit syrup doesn’t taste good! Let cool, stir in 1 oz of vodka, bottle, date,
refrigerate.
Strawberry syrup

2 cups strawberry
2 cups granulated sugar
1 cup water

Add water and sugar to a sauce pan over low heat until sugar is dissolved. Add fruit into the saucepan
over low to medium heat. Lightly muddle fruit 1 or two times. Once the liquid has leached the color from
the fruit ( liquid becomes same color as fruit, about 10 minutes), take off heat and let rest for 5-10
minutes. Strain through a cheese cloth or double strain through fine mesh strainer. ( pulp = bad ) bottle,
date, refrigerate.

Plum syrup

2 cups chopped plums

2 cups granulated sugar
1 cup water

Add water and sugar to a sauce pan over low heat until sugar is dissolved. Add fruit into the saucepan
over low to medium heat. Lightly muddle fruit 1 or two times. Once the liquid has leached the color from
the fruit ( liquid becomes same color as fruit, about 10 minutes), take off heat and let rest for 5-10
minutes. Strain through a cheese cloth or double strain through fine mesh strainer. ( pulp/ flesh = bad )
bottle, date, refrigerate.

Honey syrup

Combine 2 parts honey with 1 part hot water

stir until well blended.
Let cool, bottle, date, refrigerate.

Apricot foam

1 ½ oz apricot syrup
¾ oz vanilla syrup
2 oz giffard apricot liqueur
3 egg whites
1 oz lemon juice
*add to ISI charger, make sure it’s tightened properly ( charge twice )
* this is a single batch, you can make a double
House Coffee Cordial

3 cups fabuloso solera brandy

2 cups COARSELY ground coffee
1 cup demerara sugar
3 lime peels

Add brandy and coffee to a Cambro. Let the mixture steep for 1 hour. Double strain through cheesecloth
or coffee strainer making sure to get ALL the grounds out of the mixture. Add the newly strained coffee
infused brandy to a sauce pan with the sugar and lime peels. Warm over low heat just until the sugar is
dissolved making sure not to boil the mixture. Let cool, and then strain out the lime peels. Bottle, date,
refrigerate.

Pistachio syrup

2 cups pistachios
2 cups granulated sugar
1 ½ cups water
1 oz vodka

Pulse pistachios in a food processor, making sure not to ground the almo989 too finely.
Combine sugar and water in a pot over medium heat and stir until sugar dissolves completely.
Add the ground pistachios into the pot and turn the heat up to a boil. Let the mixture boil for 30
seconds, turn it down to a low heat and let simmer for 15 minutes stirring regularly. Remove it from the
heat, cover with a lid. Let the covered mixture infuse for 1 fhour making sure to taste throughout. Give it
more time if needed. Strain the mixture through 2 layers of cheesecloth. Save and date the spent
pistachios in a container for other use. Add and stir the vodka into the nutty mixture.
Bottle, date, refrigerate.

Orgeat syrup

2 cups blanched almond

1 ½ cups granulated cane sugar
1 ¼ cups water
½ teaspoon orange flower water
1 oz brandy

Pulse almonds in a food processor, making sure not to ground the almonds too finely.
Combine sugar and water in a pot over medium heat and stir until sugar dissolves completely.
Add the ground almonds into the pot and turn the heat up to a boil. Let the mixture boil for 3 minutes,
turn it down to a low heat and let simmer for another 3 minutes, then slowly increase the heat to
medium high and right before it starts to boil remove it from the heat, cover with a lid. Let the covered
mixture infuse for 1 hour and taste. Give it more time if needed. Strain the mixture through 2 layers of
cheesecloth. Save and date the almonds in a container for other use. Add and stir the orange flower
water and brandy into the nutty mixture. Bottle, Date, Refrigerate

Falernum

Pour straight from fee brothers bottle

Agave syrup

Mix 2 parts agave nectar with 1 part hot water. Stir till it’s well dissolved. Let cool, bottle, date,
refrigerate.

Pea syrup

1 cup sugar
1 cup water
1 cup washed and chopped sugar snap peas

Add all ingredients to a blender. Blend on high till sugar is dissolved, double Finely strain mixture into a
cambro and let cool. Bottle, date, refrigerate.

Mango syrup

1 cup water
1 cup granulated sugar
1 cup peeled and chopped mangos

Add all ingredients to sauce pan over medium heat, stir the mixture until the sugar dissolves and reduce
the heat to a low simmer. Once the mangos look broken down (about 20 minutes), remove from heat
and finely strain 2 times into a cambro to remove all pulp. Let mixture cool. Bottle, date, refrigerate.

Vanilla syrup ( we use ctx vanilla syrup) if 86 use this recipe

Combine 1 part granulated sugar and 1 part hot water

stir until sugar is completely dissolved.
Let cool, then stir in 1 teaspoon of vanilla extract for every ½ cup of sugar.
Grenadine

1 cup pomegranate juice

1 cup granulated sugar
½ teaspoon hibiscus leaf ( use tea bag )
1 teaspoon orange flower water

*combine ½ amount of sugar and full amount of pomegranate juice in a sauce pan over low heat, be
sure not to bring mixture to a boil.
Once the sugar is dissolved add in remaining sugar and dissolve. Remove ¾ of mixture, set aside, reduce
remainder by half. When done reducing, combine everything add orange flower water , hibiscus.
Once the mixture has cooled you may strain out the hibiscus leaves. Bottle, date, refrigerate.

Lime cordial (morgenthaler recipe )

500 grams sugar ( by weight )

16 oz/ 240 ml hot water ( by volume )
3 oz fresh lime juice ( by volume )
3 oz freshly grated lime peel (by volume )
2 oz/ 30 ml citric acid (by volume)

Add water last to make sure it is hot when blending

Combine all of the ingredients in a blender
Blend on medium speed for 30 seconds
Strain with a fine strainer
Bottle, date, and refrigerate.

Maple syrup
Pour straight from bottle

Toasted sesame maple

½ cup sesame seeds

3 cups maple syrupp

Preheat oven to 350 degrees. You have to make sure it reaches 350 degrees before using it. Spread a thin
layer of sesame seeds over a baking pan making sure its 1 thin layer and there are no seeds piled up. Put
pan in the oven for NO MORE than 4 MINUTES . Take out after 4 minutes and transfer seeds to a
separate container. Add ½ cup of sesame seeds to a sauce pan with 3 cups of maple syrup. Simmer
mixture together for 10 minutes and take off heat. Let steep for 10 more minutes. Fine strain mixture to
get rid of the sesame seeds. Let cool, bottle, date, refrigerate.
Salt tincture/ saline solution

100 grams boiling water

25 grams of fine ground salt
*combine boiling water, and salt in a heat proof container. Stir until salt has dissolved. Allow to cool and
transfer to storage containers

Coconut cream / Coco Lopez

Empty coco Lopez can into a container for mixing.

For each can of coco Lopez, add 1 fluid oz of rich simple syrup
stir to Create a silky texture.
Bottle, date, refrigerate

2 cups small watermelon chunks

3 cups granulated sugar
1 cup apple cider vinear

Combine freshly cut watermelon chunks into a cambro.

Pour sugar over the top of the watermelon, make sure all of the watermelon is covered with sugar
Muddle the watermelon lightly to bring out some of the juice. Let mixture sit for about 2 hours, or until
desired taste.
Add apple cider vinegar to the mixture and stir until the rest of the sugar has been dissolved.
Fine strain the mixture, and discard watermelon pieces.
Bottle, date, refrigerate

Plum Basil Shrub

2 cups small Plum chunks
8 basil leaves
3 cups granulated sugar
1 cup Champagne vinegar

Combine freshly cut plum and basil into a cambro.

Pour sugar over the top of the plum, make sure all the plum is covered with sugar
Muddle the plum lightly to bring out some of the juice. Let mixture sit for about 2 hours, or until desired
taste.
Add champagne vinegar to the mixture and stir until the rest of the sugar has been dissolved.
Fine strain the mixture, and discard plum and basil pieces.
Bottle, date, refrigerate

Watermelon shrub

2 cups small watermelon chunks

3 cups granulated sugar
1 cup apple cider vinegar

Combine freshly cut watermelon chunks into a cambro.

Pour sugar over the top of the watermelon, make sure all of the watermelon is covered with sugar
Muddle the watermelon lightly to bring out some of the juice. Let mixture sit for about 2 hours, or until
desired taste.
Add apple cider vinegar to the mixture and stir until the rest of the sugar has been dissolved.
Fine strain the mixture, and discard watermelon pieces.
Bottle, date, refrigerate

Kinako Infused Suntory Toki

750 ML Suntory Toki

175 Grams Kinako Powder

Combine Kinako powder and whiskey. Let sit for 24 hours. Strain mixture through coffee filter. Bottle,
date, refrigerate.

Coconut oil washed gin

750 ML Gin
9 ounces organic coconut oil

Over low heat, melt coconut oil down to a liquid making sure to get it all the way melted without putting
too much heat on the oil. Combine liquified coconut oil into gin. Let sit for 24 hours. Place mixture in
freezer for 1 or 2 hours until the oil has solidified at the top of the gin. Strain the gin through fine mesh
strainer, then a second time through a coffee strainer. Discard oil or save for later use. Bottle, Date,
Refrigerate.
Apple Syrup

2 cups Chopped Apples

2 cups granulated sugar
1 cup water

Add water and sugar to a sauce pan over low heat until sugar is dissolved. Add fruit into the saucepan
and bring to a boil once, then quickly turn down to a simmer. Lightly muddle fruit 1 or two times. After
about 15-20 minutes, take off heat and let rest for 5-10 minutes. Strain through a cheese cloth or double
strain through fine mesh strainer. ( pulp = bad ) bottle, date, refrigerate.

Apricot Syrup

2 cups Chopped Apricot

2 cups granulated sugar
1 cup water

Add water and sugar to a sauce pan over low heat until sugar is dissolved. Add fruit into the saucepan
and bring to a boil once, then quickly turn down to a simmer. Lightly muddle fruit 1 or two times. After
about 15-20 minutes, take off heat and let rest for 5-10 minutes. Strain through a cheese cloth or double
strain through fine mesh strainer. ( pulp = bad ) bottle, date, refrigerate.

Pandan & Lemongrass Syrup

20 chopped pandan leaves

6 lemon grass stocks 2 inches in length
2 cups sugar
2 cups water

Combine Sugar and Water to a pan over low heat. Once sugar is dissolved add pandan leaves and
lemongrass into the mixture. Bring to a boil for 1 minute then turn down heat to a simmer for 20-25
minutes. Remove from heat and transfer to a Cambro. Let cool, then put the mixture into the refrigerator
to infuse for 24 hours. After 24 hours, strain through a fine mesh strainer (discarding the pandan and
lemongrass) . Bottle, date, refrigerate.

Bloody Mary Mix

3 oz tomato juice
½ oz lemon
½ oz lime juice
1 oz Worcestershire
¼ oz tobacco sauce
pinch celery salt
Pinch black pepper
Pinch garlic powder

Scale up recipe for batching.

Shiso Tincture

Fill a mason jar halfway with fresh shiso leaves. Fill the jar all the way to the top with Ever clear. Shake
the bottle then place in a cool dark place for 24 hours while the mixture infuses. Strain through a cheese
cloth or coffee filter. Bottle, Date, Refrigerate.

Coffee Infused Rye

750 ML bottle of Rittenhouse rye

1 cup coarsely ground coffee

Combine coffee grounds and whiskey in a Cambro. Cover and let infuse for exactly 1 hour. Strain, bottle,
date, refrigerate.