Acid-Adjusted Granny Smith Apple Juice

Ingredients:
1 Liter Fresh Granny Smith Apple Juice
1 Teaspoon Ascorbic Acid

Tools: Juice Extractor, Fine Mesh Strainer/Chinois, Teaspoon, Large Container, Deli Quart With Lid, Whisk

Method: chop up apples into chunks that will fit your juice extractor mouth. Extract the juice and catch the liquid in a clean container. Once you’ve collected 1 L, strain off any solid with a chinois and then add the teaspoon of ascorbic acid to the juice. Stir or shake well. Seal the container and refrigerate promptly.

Blanched Mint Syrup

Ingredients:
12 Ounces 2:1 Simple Syrup
7 Sprigs Fresh Mint

Tools: Stainless Steel Pot, Induction Cook-Top, Whisk, Cheesecloth, Blender

Method: bring a large pot of water to a boil. Meanwhile, put some ice cubes in a medium bowl and fill with water for an ice bath. Grasping the stem ends of the mint sprigs, immerse the leafy ends completely in the boiling water for 15 seconds. Remove from the water and immediately submerge in the ice bath for 1 minute. Remove from the ice bath, pat dry with paper towels, and pick the leaves from the stems. Blend the blanched mint leaves and simple syrup on high speed in a blender for 1 minute. Strain through cheesecloth. Bottle, label and store in refrigerator.

Chai-infused Aged Rum

Ingredients:
1 Bottle Aged Rum
3 Tablespoons Chai Tea

Method: Rise the tea with hot water for 15 seconds. (rinsing the tea helps to eliminate unwanted astringency in the final infusion) place the rinsed tea in a clean container and pour in the rum. Allow the infusion to sit for approximately 10 mins. (stirring occasionally and tasting for infusion strength) strain, return to bottle, label and store at room temp.

Yield: 750 ML

Chai-infused Calvados

Ingredients:
1 Bottle Calvados
3 Tablespoons Chai Tea

Method: rise the tea with hot water for 15 seconds. (rinsing the tea helps to eliminate unwanted astringency in the final infusion) place the rinsed tea in a clean container and pour in the whiskey. Allow the infusion to sit for approximately 10 mins. (stirring occasionally and tasting for infusion strength) strain, return to bottle, label and store at room temp.

Yield: 750 ML

Cinnamon Bark Syrup

Ingredients:
30 G Cassia Cinnamon Bark (Crushed)
750 Ml Water
1000 G Granulated White Sugar

Tools: Large Stainless Steel Pot, Whisk, Stovetop, Chinois & Cheesecloth Or Superbag, Large Non-Reactive Container

Method: Combine all ingredients in a pot and put on a stovetop on high heat. While stirring frequently, bring to a rolling boil then remove from heat. Fine strain off all solids. Bottle, label, and store in the refrigerator for up to 2 weeks.

Yield: 1 Liter

Clarified Banana Juice With Centrifuge

3 (2kg) Very Ripe (But Not Black) Bananas
200 Ml Water
1/2 Teaspoon Pectinase (Pectinex)

Tools: Blender, 1/2 Teaspoon, Centrifuge, Cheese Cloth Or Mesh Seive

Method: Blend the banana, water and pectinase. Divide the liquid evenly between the buckets and spin at 4000 rpm for 20 minutes. Pour off clarified juice and strain through a mesh seive or cheesecloth. Keep refridgerate for up to 3 days.

Yield: 1 Liter

Clarified Kiwi Juice Without Centrifuge

8 (2kg) Ripe Kiwis
1 Teaspoon Sp-L
1 Teaspoon Ascorbic Acid

Tools: Juice Extractor, 1 Teaspoon, Cheese Cloth Or Mesh Seive

Method: Juice the kiwis through an extractor. Then add sp-l and ascorbic acid powder, blend or shake well. Pour the kiwi liquid into a sealed container and let sit for 3-5 hours in the fridge. Pour off clarified juice and strain through a mesh seive or cheesecloth. Keep refridgerate for up to 3 days.

Coconut Demerara

Ingredients:
1 Part Filtered Coconut Water: 2 Parts Organic Demerara Sugar

Method: combine sugar and coconut water in a pot and place over heat. Stirring often, bring the mixture to a rolling boil. Once the roiling boil starts, remove from heat and let cool. Keep refrigerated for up to 4 weeks.

Coconut Green Tea-Infused Rum

1 Bottle White Rum (Rhum Barbancourt White Recommended)
3 Tbls Coconut Tea (T Salon)

Method: Rinse the tea with hot water for 15 seconds. (rinsing the tea helps to eliminate unwanted astringency in the final infusion) place the rinsed tea in a clean container and pour in the rum. Allow the infusion to sit for approximately 10 mins. (stirring occasionally and tasting for infusion strength) strain, return to bottle, label and store at room temp.

Yield: 1 Liter

Cola Demerara Syrup

Ingredients:
Cola Syrup
1:1 Demerara Syrup

Tools: Stovetop, Pot, Measuring Cup, Whisk

Method: After making an equal parts (1:1) demerara syrup, add in equal parts coca cola syrup (from bag used for soda gun systems). Mix well.

Yield: 1 Liter

Cranberry Syrup

Ingredients:
500 Ml Fresh Or Unsweetened Cranberry Juice
1000 G White Granulated Sugar

Tools: Stainless Steel Pot, Induction Cook-Top, Juice Extractor (If Using Fresh Juice), Whisk, Mesh Strainer

Method: If using fresh cranberry juice, after you’ve ran the berries through the extractor, strain off any solids using a mesh strainer. Then, in a pot, over medium-high heat, combine juice and sugar. Stir often until sugar is completely dissolved. Cool the liquid, then keep refridgerated for up to 2 weeks.

Yield: 1 Liter

Fennel Bulb Syrup

Ingredients:
1000mls Rich Simple Syrup (2:1)
100g Diced Fennel Bulb

Tools: Sous Vide, Vacuum Sealer, Fine Mesh Strainer

Method: place the fennel and syrup in a vacuum bag and seal. Place the sealed bag into a water bath at 52°c for 2 hours. Pour from bag through a fine mesh strainer. Bottle, table and store in the refrigerator.

Yield: 1 Liter

Fig Syrup

Ingredients:
170 G Dried Mission Figs (Stemmed And Cut Into Quarters)
750 Ml Water
750 G Sugar

Tools: Knife, Scale, Measuring Cup, Stainless Steel Pot, Induction Cook-Top, Whisk, Fine Mesh Strainer

Method: Combine the figs and water in a pot, bring to a boil. Reduce heat and simmer for 1 hour. Strain through a fine mesh strainer, return the liquid to the pot and add the sugar. Heat at again, stirring frequently, until the sugar is completely dissolved. Bottle, label and refrigerate.

Yield: 1 Liter

Hibiscus Tea (N/A)

Ingredients:
1 L Water
20 G Dried Hibiscus Flowers

Tools: Large Pot Or Kettle, Scale, Coffee Filter Or Cheesecloth, Chinois, Large Non-Reactive Container

Method: Boil more water than you’ll need for the desired amount of tea to incorporate evaporation. After the water has boiled, pour the desired water amount into a non-reactive container. Add in dried hibiscus and let steep for 4 minutes. Then, strain off the tea with a chinois and then again through a finer mesh like cheesecloth or a coffee filter. Keep refrigerated and use within 3 days.

Jalapeno-Tequila Blanco

Ingredients:
750 Ml Tequila Blanco
3 Jalapeno Peppers (Remove Stem Only)

Method: cut peppers so that pith, seeds and flesh are exposed. Then, combine the pepper pieces and tequila together in a non-reactive container. Let the infusion go for 30-40 minutes but check in on the heat level every 10 minutes as peppers are very inconsistent. Once your tequila is at the desired heat level, strain off the peppers and rebottle. For best results, keep the infused tequila refrigerated when not in use for up to 3 months.

Yield: 750 ML

Lemongrass Tincture

Ingredients:
500 Ml Everclear Or Highproof Vodka
4 Tablespoons Dried Lemongrass
500 Ml Water

Tools: Scale, Measuring Cup, Tablespoon, Airtight Container, Whisk, Superbag

Method: Mix the everclear and the lemongrass in an airtight container and let sit at room temperature for 72 hours. Strain through a superbag and mix with water. Bottle, label and stor at room temperature.

Makrut Lime Leaf Syrup

Ingredients:
1 L (1:1) Simple Syrup
10 Fresh (Makrut) Lime Leaves

Tools: Whisk, Stovetop, Large Pot, Measuring Cup

Method: combine ingredients in a large pot and heat until syrup comes to a boil; let simmer for 5 minutes. Then let the leaves infuse for 1 hour. Strain off leaves and store syrup in a sealed container. Refrigerate and keep for up to 2 weeks.

Matcha Green Tea-Infused Coconut Milk

Ingredients:
32 Oz Organic, Unsweetened Coconut Milk
2 Tablespoons Powdered Matcha Green Tea

Method: place coconut milk and matcha in a blender and blend on high until the tea is thoroughly incorporated. Store in an airtight container in refrigerator.

Yield: 32 Oz

Orgeat (Almond Syrup)

Ingredients:
250 G  Almond Milk (Unsweetened, Not Flavored)
600 G Superfine Sugar
1 Teaspoon Orange Flower Water
600 Ml (20 Fluid Ounces) Hot Water

Tools: Cooktop, Food Processor, Cheesecloth

Method: place the almonds in a pot and add water to cover, then cover the pot. Heat at 60°c (86°f) for 30 minutes. Drain and transfer to a food processor, process until smooth. Transfer the almond paste to an airtight container, add the hot water, and let sit at room temperature for 2 hours. Strain through cheesecloth back into the pot (you should have about 450 ml/15 fluid ounces). Add the sugar (with the quantity adjusted to a 4:3 ratio to the almond milk) and orange flower water. Cook at 70°c (158°f), stirring occasionally, until the sugar has completely dissolved. Remove from the heat and mix in the everclear. Let cool. Bottle, label, and store in the refrigerator. Keeps for up to 3 weeks.

Yield: 1 L

Passion Fruit Syrup

Ingredients:
500 Ml Passion Fruit Juice Concentrate (Ceres Recommended, Not Tart)
1000 G White Granulated Sugar

Tools: Induction Cook-Top Or Other, Stainless Steel Pot, Whisk, Measuring Cup

Method: Place all ingredients in a pot and place over heat at 80°c, stirring frequently, until it comes to a boil. Remove from heat at boil and let cool. Keep refrigerated for up to 3 weeks.

Yield: 1 Liter

Pineapple Rind Syrup

Ingredients:
The Skins And Core Of One Whole Medium-Sized Pineapple (Cut Into Small Chunks)
1000 G White Granulated Sugar
1000 Ml Water

Tools: Cutting Board, Knife, Large Pot, Measuring Cup, Colander Or Chinois, Fine Strainer Or Cheesecloth, Stovetop

Method: Core the pineapple, then cut the core and skins into small chunks. Combine sugar, water, pineapple skins, and core in a large pot and turn on to high heat. Stir often until the sugar is dissolved and the mixture comes to a boil. Then, reduce heat to a simmer. Let simmer for 30 minutes, stirring occasionally. Strain off pineapple pieces and keep syrup refrigerated when not in use for up to 2 weeks.

Yield: 1 Liter

Rooibos Tea (N/A)

Ingredients:
1 L Water
20 G Rooibos Tea

Tools:

Large Pot Or Kettle, Scale, Coffee Filter Or Cheesecloth, Chinois, Large Non-Reactive Container

Method:Boil more water than you’ll need for the desired amount of tea to incorporate evaporation. After the water has boiled, pour desired amount of water into a non-reactive container. Add in tea and let steep for 4 minutes. Then strain off the tea with a chinois and then again through a finer mesh like cheesecloth or a coffee filter. Keep refrigerated and use within 3 days.

Saline Solution

Ingredients:
100 G Salt
900 Ml Hot Water

Tools: Bowl Or Cambro, Whisk, Gram Scale, Measuring Cup

Method: Whisk Until Salt Is Completely Dissolved.

Yield: 31 Oz

Sesame Infused Irish Whiskey

Ingredients:
15 Ml White Sesame Seeds
1 Bottle Blended Irish Whiskey

Tools: Saute Pan, Large Non-Reactive Container, Strainer

Method: Lightly toast sesame seeds in a pan until you can smell them toasting (be careful not to burn). While the sesame seeds are still hot, add them to the whiskey in a large non-reactive container. Let sit for 10 minutes. Strain.

Strawberry Syrup

Ingredients:
1000 ML Semi-Rich Simple Syrup (4 Parts Sugar: 3 Parts Water)
170 G Ripe Strawberries
0.25 Teaspoon Rosewater
0.25 OZ Everclear (If Being Stored For 2+ Weeks)

Tools: Vacuum Sealer, Sous Vide, Cheese Cloth, Cambro, Chinois, Vacuum Bag, Cutting Board Knife

Method: place all ingredients in a vacuum bag and seal. Place bag in water bath at 45°c for 4 hours. Strain contents through cheesecloth, bottle, label and store in the refrigerator.

Yield: 1 Liter

Sumac Cane

2tbsp Ground Sumac
500mls Water
1000g Cane Sugar

Tools: stainless steel pot, induction cook-top, whisk, cheesecloth

Method: place the water and sumac in the pot and heat at 100°c until it comes to a boil. Add the sugar and stir frequently until the sugar is completely dissolved. Strain through and let cool at room temperature. Bottle, label and store in refrigerator.

Yield: 1L

Sweet Potato Syrup

Ingredients:
Whole Sweet Potatoes
White Granulated Sugar

Tools: Juice Extractor, Cutting Board, Knife, Chinois, Pot, Stovetop

Method: cut the sweet potatoes into chunks and juice through the extractor. Fine strain the juice. Then measure equal parts sweet potato juice to white sugar and add to a pot and put over heat until sugar is completely dissolved. Stir often. Let cool and store in refrigerator up to 2 weeks.

Tart Cherry Syrup

Ingredients:
32 Oz Tart Cherry Juice (Unsweetened)
16 Oz White Granulated Sugar

Tools: Measuring Cup, Pot, Stovetop, Whisk

Method: measure out the white sugar. Then, pour the entire 32 oz bottle of juice and sugar into a pot. Put over heat until sugar is completely dissolved while stirring often. Let cool and store in refrigerator up to 2 weeks.

Tomato Infused Vodka 

Ingredients:
15 Cherry Tomatoes
1 L Vodka (Grey Goose Recommended)

Tools: Cambro, Knife, Cutting Board

Method: Half 15 tomatoes. Macerate the halved tomatoes in vodka and let it sit for 2 hours, stirring occasionally. Strain with a coffee filter, rebottle, label, and refrigerate for up to 3 months.

Yield: 1 L

Turmeric Citrus Acid Solution

Ingredients:
500 ML Water
3 Tbls Ground Turmeric
1 Tbsp Citric Acid
Zest Of 1 Lime

Tools: Cambro, Knife, Cutting Board, Stovetop, Stainless Steel Pot, Whisk, Coffee Filter, Chinois

Method: Add all ingredients to the pot and heat at 70 c. Bring the mix to a simmer for 10 minutes. Strain contents through a coffee filter and chinois. Bottle and keep refrigerated for up to 3 months.

Yield: 500 ML

White Miso Cane Syrup

Ingredients:
500 Ml Water
2 Tablespoons White Miso Paste
35 Oz Cane Sugar

Tools: Induction Cooktop, Tablespoon, Measuring Cup

Method: Place the water and miso in a medium size stainless-steel pot and heat on medium-high stirring frequently, until the miso has completely dissolved. Add the sugar and increase the temperature. Bring to a boil, stirring occasionally. Remove from the heat and let cool for 30 minutes. Bottle, label, and refrigerate for up to 2 weeks.

Yield: 1 L