APERITIF PROCEDURE

INGREDIENTS & STEP

INFUSE BITTER ( small jar & big jar ) ini belom pernah coba, cobain
1. Vinegar with mother infuse 14 days, in glass container/jar store in dark place with
room temperature, muddle harshly and shake jar every single day.
- Choped Lemon peel 40 g 43 g
- Choped Orange peel 40 g 43 g
- Bitter Orange 28 g 32 g
- Rosemary 23 g 25 g
- Wormwood 28 g 31 g
- Thyme 17 g 18 g
- Mint coba kalo vinegar dah fix
- Choped Angelica root 36 g 40 g
- Choped Gentian root 60 g 65 g (KURANGIN CIUM DULU BAU NYA
GANGGU GAK )
- Choped Fresh Ginger 29 g 31 g
- Ginseng root parut 3g 3g
- Apple Vinegar & balsamic/wine mix ( COMPARE SKALA KECIL small JAR )
Rendam cheesecloth pakai air panas, lalu di peras sebelum di gunakan sampai kering
Mesh strainer After done Chill and store in an airtight container / jar in the fridge.

RASPBERRY SHRUBS
1. Muddle raspberry dan gula di jar, diamkan selama 24 jam di kulkas.
- Fresh Raspberry 300 g
- Sugar 100 g
2. Tuang infuse bitter sehabis itu resting lagi selama 24 jam di kulkas, sehabis itu saring
cheesecloth done.
- Balsamic Vinegar 60 g
After done Chill and store in an airtight container / jar in the fridge.

BITTER ATTRACTION
1. Masukin bahan-bahan tertentu dan simmer 25 menit dengan tutup panci
- Bitter Powder / oranges 6g
- Gentian 10 g ( COBA WANGI GENTIAN & CINCHONA )
- Cinchona 8 g ( coba pakek mesoyi )
- Ginger 8g
- Cinnamon 4g
- Star Anise 3 pod
 - Cloves 2g
- Water 680 g
2. di menit ke 23 toast Szechuan dan chilli flakes sampai oily dan aromatic
- toasted Szechuan 30 pcs
- Chilli flakes 3 pinch
3. Masukin bahan2 sisanya dan hasil toasted, simmer lagi 15 menit
- Wormwood 8g
- Marjoram 4g
- Rosemary 8g
- Thyme 6g
- mint kali coba
- orang bitter powder
- Toasted Chill Flakes all
- Toasted Szechuan Pepper all
Mesh Strainer and then Chill after that store in an airtight container / jar in the fridge.
Cuman tahan 1 hari

THE BLEND PROCEDURE

WASH
Botol dalam kondisi sudah di sanitasi dan cuci 2 tahap
1. Sanitasi
2. Cuci biasa sampai tidak ada sabun
3. Cuci air aqua hangat
4. Keringkan sebentar terbalikan botol nya
5. Ready to fill

POURING versi 1
Di Stir rata setiap masukin part ke part dan pakai V60 ( 500 ml & 750 ml )
1. Bitter attraction 250 g bitter
2. Infuse Bitter 100 g bitter
3. Raspberry Shrubs 110 g sour & sweet
4. H1 / ( RO & G8 ) 40 g ( ganti juniper simple syrup / aromatic light syrup
)
5. Whitegrape 0,06 – 0,1
6. Yuzu 15 g coba cabut
7. Xanthan gum
8. Pewarna merah cabai
9. Potassium sudah larut

NOTE : H1 BISA JADI CABUT?, bitter sweet balance karena ini sweet vermouth
Nosing :
Palete : tapi sweet nya jgn nge coat mulut
POURING versi 2
Di Stir rata setiap masukin part ke part dan pakai V60 ( 500 ml & 750 ml )
1. Bitter attraction 250 g
2. Infuse Bitter 100 g
3. H1 / ( RO & G8 ) 40 g ( coba ganti juniper simple syrup / AROMATIC
LIGHT SYRUP )
4. Raspberry Shrubs 110 g
5. Yuzu 15 g ( YUZU CABUT ) coba
6. Whitegrape 0,06 – 0,1 DIKIT BANGET
7. Xanthan gum
8. Pewarna merah cabai
9. Potassium sudah larut

POURING versi jadul

Di Stir rata setiap masukin part ke part dan pakai V60 ( 500 ml & 750 ml )
1. Bitter attraction 250 g bitter
2. H1 / ( RO & G8 ) 40 g sweet coba ganti juniper / aromatic light syrup
3. Infuse Bitter 100 g bitter
4. Cherry Shrubs 110 g sour & sweet
5. Whitegrape 0,06 – 0,1 ( DIKIT BANGET )
6. Yuzu 15 g sour ( YUZU CABUT ) kalo mau jd path finder
7. Xanthan gum
8. Pewarna merah cabai
9. Potassium sudah larut
THE VALLEY
Could be whiskey, amari, vermouth

BITTER ATTRACTION ( Woody, Vanilla, Smoky, spices, roots )

2. Masukin bahan-bahan tertentu dan simmer 30 menit dengan tutup panci
- Orange bitter 8g
- Gentian 4 g ( COBA WANGI GENTIAN & CINCHONA )
- Cinchona 2 g yang wangi jelek turunin ganti ke oak
- Dark roast oak 11 g
- Mesoyi 6g
- Toast Cinnamon 2,5 g
- Toast Star Anise 1 pod
- Toast Cloves 3g
- Water 700 g
2. di menit ke 23 toast Szechuan dan chilli flakes sampai oily dan aromatic
- toasted Szechuan 30 pcs
- Chilli flakes 3 pinch
3. Masukin bahan2 sisanya dan hasil toasted, simmer lagi 7 menit
- cardamom pods 8 pod
- Wormwood 1g

Mesh Strainer and then Chill after that store in an airtight container / jar in the fridge.
Cuman tahan 1 hari

AROMATIC LIGHT SYRUP

1. Bikin caramel dulu plate pisah
-demerara sugar 200g coba dulu 100 gimana
-Air hasil oak 200g
2. Decoct terpisah simmer 30 menit dengan tutup panci
- Dark roast oak 10 g
- Water 400 g
3. 7 menit terakhir masukin ini
- Cascara bandung 1,5g
- VANILLA EXT bourbon 1
- citric acid 1g

INFUSE BITTER ( zesty, roots )

( coba vinegar nya dulu ) ( COMPARE SKALA KECIL small JAR )
2. Vinegar with mother infuse 10 days, in glass container/jar store in dark place with
room temperature, muddle harshly and shake jar every single day.
- Choped Orange peel 65 g
- Bitter Orange 35 g
 - Wormwood 20 g
- Choped Angelica root 20 g
- Choped Gentian root 25 g
- Choped burn Ginger 12 g
- Rosemary 6g
- Marjoram 6g
- Sage 8g
- Apple vinegar 720g / verse 2 500
- Balsamic di verse 2 / verse 2 180
Rendam cheesecloth pakai air panas, lalu di peras sebelum di gunakan sampai kering
Mesh strainer After done Chill and store in an airtight container / jar in the fridge.

SHRUBS
1. ( cara 1 ) Muddle cherry dan gula di jar, diamkan selama 24 jam di kulkas.
- Frozen cherry pitted 150 g
- Frozen raspberry 150g
- Caramelize Sugar 100 g
2. Tuang Vinegar / infuse bitter ? sehabis itu resting lagi selama 24 jam di kulkas,
sehabis itu saring cheesecloth done.
- infuse bitter 40g ( saporito / le blanca )
- vanilla extract kalo di aromatic gjd
After done Chill and store in an airtight container / jar in the fridge.

GLYCERIN
3. ( cara 1 ) Muddle cherry dan gula di jar, diamkan selama 24 jam di kulkas.
4. ( cara 2 ) di blender bareng semuanya
- Frozen cherry pitted 200 g
- Frozen raspberry 100g
- Caramelize Sugar 100 g
5. Tuang Vinegar / infuse bitter ? sehabis itu resting lagi selama 24 jam di kulkas,
sehabis itu saring cheesecloth done.
- Glycerin 20g coba dulu baru tentuin angkanya
- vanilla extract 1,5g
- Almond flav
- Phosporic 0,05%
After done Chill and store in an airtight container / jar in the fridge.

POURING VERSION 1

1. Bitter attraction : Spices, Bitter, roots, herbs,oak : 250 g

2. Infuse bitter : apple, roots & herbs, oaky ,vanilla : 100 g
3. Aromatic light Syrup : caramel vanilla oaky cherry : 40 g
4. Shrubs : Balsamic, Dark Fruits, vanilla : 110 g
5. Flavor : white grape
 6. Cellulose gum
7. Potassium sorbat

POURING VERSION 2
1. Bitter attraction : Spices, Bitter : 250 g
2. Aromatic light Syrup : caramel vanilla oaky cherry : 40 g
3. Infuse bitter : apple,roots & herbs, oaky ,vanilla : 100 g
4. Shrubs : Balsamic, Dark Fruits : 110 g
5. Flavor : white grape
6. cellulosegum
7. Potassium sorbat

Micro size ( SHRUBS )

Bitter : 125 62,5
Infuse : 50 25
Shrubs : 55 27,5
Syrup : 20 10
Flavor : 0,05-0,1

Micro size ( GLYCERIN )

Bitter : 125 62,5
Infuse : 37,5 18 (25)
Balsamic :12,5 7 (-)
Shrubs : 55 27,5
Syrup : 20 10
Flavor : 0,05-0,1
Kalau pakek glycerin balsamic nya mix dengan step infuse bitter