PREP RECIPES

JEWEL OF THE CROWN GIN STEEP

1 Tea bag of butterfly pea
1 bottle of Uncle Vals gin
5-hour steep at the most/strain/bottle
JEWEL OF THE CROWN ELDERFLOWER FOAM
2oz St Germain
1oz Lime
1oz Water
4 Egg Whites
*Use two cartridges to thicken foam
Blackberry Syrup
1 Qt Sugar
1.5 Qt Water
3 X 6oz Blackberry Containers
Blend Together/Strain
SPICY TEQUILA FOR CANARY
5 Jalapenos
1 bottle house tequila
-scrape seeds out discard
-chop jalapeno
-add to mason jar with tequila and sit overnight
-strain and pout into original bottle/yellow tape
neck of bottle

STRAWBERRY FROYO
1 Batch=34 servings
1 Serving=2.5 oz liquor
125oz Water=4 water bottles
60oz Strawberry Vodka
20oz St. Germain
20oz Aperol
30oz Lime Juice
10oz Lemon Juice
40 oz Yogurt Simple***
60oz Strawberry Puree
Mix Well
***Yogurt Simple
In Cambro Combine
2 Part Greek Yogurt
1 Part Whole Milk (1 qt)
3 Parts Sugar=3 qt
Stir
PAIN KILLER BATCH
1 Batch=34 servings
1 Serving=2oz liquor
100oz Water
90oz Pineapple Juice
60oz COCO Lopez
40oz Orange Juice
32 oz Plantation Rum
32 oz Pussers Rum
BLOOD ORANGE INFUSED APEROL
5 blood oranges peeled and cubed
1 bottle Aperol
Let sit in cage for 2 days
Double Strain
CANARY BATCH:
SYRUP BATCH
1L Lemon
1 Container Passionfruit
.5L Demerara
ALCOHOL BATCH
1BTL HouseTequila
5.5 oz Suze
11 oz Orange Cordial
-PER DRINK
2.25oz Alcohol Batch
1.25 Syrup Batch
11 oz Orange Cordial

PEAKY BLINDERS BATCH

1btl Sazarac 750ml
4.25oz Banana Liq
4.25oz Walnut Liq
1.75 Ango
-PER DRINK
2oz Peaky Blinders Mix
.25 oz Cinnamon Syrup
FAT WASHED BOURBON BATCH
(2 lbs of butter for every 3 liters of bourbon)
1)Set the stove top to high and begin melting
down butter, once the butter is simmering bring
the heat level to a medium high (level 14)
2)Stir the butter till the butter begins to brown,
with a kitchen spatula scrape off brown bits
sticking to the bottom of the pan.
3)Once the butter is browned carefully add the
bourbon, continue to stir and bring back to
medium heat.
4) Set the mixture aside to cool and stir the
mixture every 5 minutes for the next 1.5 hours.
5) label and place in the freezer for 48 hours
6)Remove the congealed butter, careful not to
stir up butter residue at the bottom of the
container.
7)Remove clear bourbon while measuring out
by the oz and strain through a 4 ply cheesecloth
into
a clean container.
8)Set aside the cloudy bourbon at the bottom.
This bourbon will go back into the freezer to
separate clear bourbon from the butter residue
and will be used in the next batch.
BATCH RATIO AFTER IT FREEZES
2 oz strained fat washed bourbon
.25 demerara
4 dashes of bitters
5 L Four Roses
24oz DEM
3oz Bitters
CRIMSON BERRY TEA & LAVENDER SYRUP
4 cups water
4 cups sugar
¾ tea bag with Crimson Berry Tea and 1½ oz of
dry lavender (same bag)
Bring sugar and water to a simmer till sugar is
fully dissolved
Steep the tea bag in the simple syrup on low
heat and cover for 25 Min
Set aside to cool, label and refrigerate
DEMERARA
1:1 ratio of Brown sugar in the Raw and water
2 lb box of sugar in the raw
4 Cups water
Combine the ingredients until the sugar is fully
dissolved.
Set aside to cool
Label and refrigerate
BLUE THYME SYRUP
4 cups water
4 cups sugar
2 cups blueberries
20 sprigs of thyme
Dissolve sugar in the water and then add berries
and thyme.
Bring to a simmer, then set to low heat and
cover for 20 min
Set to cool and strain out the berries and thyme
Label and refrigerate
BLOODY MARY MIX
1 tablespoon of Bloody Mary base
1.5 bottle Tomato Juice
2 turns salt
1 turn pepper
Bloody Mary Base
1 qt Horseradish
3oz Worcestershire Sauce
2 oz Sriracha
Tabasco (75 dashes)
Aleppo (½ teaspoon)
Celery Salt (½ teaspoon)
Black Pepper (25 turns of pepper mill)
Prep in a large bowl and transfer to quart
container.
CINNAMON SIMPLE
24 cinnamon sticks
4 cups Sugar in the Raw
4 cups water
Add cinnamon sticks to pot and turn on
medium-low (level 6).
When the cinnamon is toasted and fragrant (≈ 5
min), add sugar and water.
Turn heat to high (level 12) and bring to a boil,
stirring occasionally.
Remove from heat, let cool, and strain.
COLD BREW COFFEE
½ Pappas Cold Brew Bag
Fill cambro with cold water
Leave sitting for 24 hours
COLD BREW SIMPLE
In empty bottle, combine:
1/2-part simple syrup
3.5 cup parts cold brew concentrate (strain
concentrate through coffee filter before adding
to bottle)
Seal and shake.
FASSIONOLA SIMPLE
4 cups strawberries
2 cups blueberries
2 cups frozen passionfruit
1 cup pineapple Juice
1 cup water
4 cups sugar
2 teabags (¾ full) hibiscus-lime tea)
Add strawberries and blueberries to pot and
muddle.
Add passionfruit, pineapple juice, and water.
Set heat to medium-low (around 6) until
passionfruit thaws.
Add sugar and continue heating (stirring
frequently) to a simmer.
Add teabags and let simmer 15 minutes.
Remove from heat, let cool, and strain.
FROZEN BLACKBERRY MARGARITA
Batch:
1L Cimarron Blanco
2 cups Orange Cordial
2 cups lime juice
1 cup agave nectar
1 tub blackberry puree
3 bottles water
FROZEN MUDSLIDE
Batch:
750ml Bainbridge Vanilla Vodka
500ml Molly’s Irish Cream
500ml Allen’s Coffee Brandy
2 quarts Ice Cream Base
2 quarts Chocolate Milk
1 quart 2% Milk
6 oz Vanilla Simple
GRENADINE
2 bottles POM Juice
1 quart sugar
Bring ingredients to a boil (level 12) and lower
heat (level 6).
Cover and let simmer 20 minutes.
Remove from heat, let cool, and add ¼ oz
orange blossom water.
HONEY-GINGER SIMPLE
2 jars Caledonia Honey (4 cups)
4 cups water
4 cups fresh ginger chopped
Bring everything to a boil
Put on medium heat and simmer for about 20
min.
Strain.
LEMON-INFUSED VODKA
Peels of 20 lemons
1 cup sugar
1 bottle Sobieski
Combine ingredients in mason jar and let sit at
least 1 week. (shake daily)
LEMONADE
TRADITIONAL
Batch:
1 quart of lemon juice
¾ quart of lemonade simple
4.5 bottles of filtered water
Stir.
Lemonade Simple
6 cups sugar
4 cups water
Bring ingredients to a boil, remove from heat,
and let cool
SUPER JUICE
220 grams Citric Acid
10grams Malic Acid
Peel Lemons
Cover with acid and massage peels
Let sit for 30mins
Juice lemons
Blend peels with water
Strain though cheese cloth
Combine
BLUEBERRY-BASIL
Batch:
1 quart of lemon juice
1 quart of blueberry-basil simple
5 bottles of filtered water
Stir.
Blueberry-Basil Simple
4 cups sugar
4 cups water
4 cups blueberries
3 cups basil leaves (loosely-packed)
Bring sugar and water to simmer
Add blueberries and basil
Bring to a boil, stirring occasionally
Let simmer 15 minutes, stirring occasionally
Remove from heat, let cool, and strain
MINT SIMPLE SYRUP
4 cups water
6 cups sugar
8 cups loosely-packed mint leaves
Bring ingredients to a boil, lower heat, and let
simmer 15 minutes.
Let cool and strain.
ORANGE OLEO
12 oranges (peeled into long strips)
3 cups sugar
Toss zest with sugar, cover and let stand
overnight.
(Next day) Add hot water in small amounts until
sugar dissolves. Strain.
RASPBERRY-INFUSED APEROL
2 pints (packages) raspberries
¼ cup sugar
1 bottle Aperol
Combine raspberries and sugar in mason jar
Add Aperol and let sit at least 2 days. (shake
daily)
SIMPLE SYRUP
4 cups sugar
4 cups water
Bring ingredients to boil and remove from heat.
Let cool.
STRAWBERRY-INFUSED ST. GERMAIN
1 pound of strawberries (1 package)
1 bottle of St. Germain
Hull and dice strawberries
Combine strawberries and St. Germaine in
mason jar
Let sit 24 hours
TEA SIMPLE
4 cups sugar
4 cups water
Bring ingredients to boil and turn heat to low
(level 1).
Add 12 Tazo Zen tea bags and let steep 15
minutes.
Remove from heat, let cool, and strain.
VANILLA SIMPLE
4 cups sugar
4 cups water
4 vanilla beans
Add sugar and water to pot.
Slice vanilla beans and add to pot.
Turn heat to high.
Bring ingredients to a boil, stirring occasionally.
Lower heat and let simmer for 5 minutes.
Remove from heat, let cool, and remove beans.
MID WINTER SANGRIA BATCH
(About 100 servings)
26 Cups Red boxed wine
5.5 cups Gilbert’s dark rum
2.75 cups st Elizabeth all spice dram
2.5 cups cinnamon simple syrup
2.5 cups pineapple juice
2.75 cups apple cider
5 cups OJ
2 Boylan lime seltzer
2 oz lemon juice
2 oz simple syrup
Combine all ingredients in clean container
Label and refrigerate

MULLED WINE BATCH

6.5 Cups of red boxed wine
6 oz gilberts dark rum
14 oz ginger honey syrup
4 oz orange juice
slice and add 1 orange, ½ lemon, 1 pineapple
slice
Bring ingredients to a light simmer
In a cheesecloth add following:
4 cinnamon stix, 3g clove, 2 pc star anisse,
5g coriander, 5g juniper berry
(create a tea bag with all the spice in the
cheesecloth and simmer the spices for 30 min
on medium heat)
Cover and set aside to cool for 1 hour, remove
the spices after 30 min
Double strain and refrigerate

SPICED CRANBERRY OLEO

3 Cups of Oleo (reference oleo recipe)
2 cups water
½ cup sugar
4 cups Cranberries
3 oz allspice
Set stove top to high until you reach a slight boil
and then cover and let simmer for 20 min
Set aside to cool and then double strain.
Label and refrigerate