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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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| | - 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 | |
| 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 |
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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 | |
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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