INGREDIENTS: 1000g water1000g sugar30g (1.5%) citric acid30g (1.5%) lactic acid60g (3%) malic acid PROCEDURE: Bring a volume of water greater than 800g to a boil. “NEUTRAL CORDIAL”
Category: Recipes
CRYSTAL AVIATION
INGREDIENTS: 2oz gin.5oz Luxardo maraschino liqueur.5oz CLM 6%.25oz simple syrup (1:1 by weight).25oz Creme de Violette1 pinch kosher salt1 Rynar cherry (garnish) PROCEDURE: Combine all “CRYSTAL AVIATION”
RYNAR CHERRIES
INGREDIENTS: Some Luxardo or amarena cherries, strainedEqual parts rye and Cynar by weight (1:1) PROCEDURE: Strain the cherries from their syrup, reserving syrup for another “RYNAR CHERRIES”
CREME DE VIOLETTE
INGREDIENTS: 300g 40% ABV neutral grain spirit such as vodka, plus more for adjustment300g violet simple syrup (see below)30g (5%) dried violet, divided into 15g “CREME DE VIOLETTE”
TERRACOTTA
INGREDIENTS: 2oz brown butter-washed aged rum (see notes).75oz rosemary wine acid (see notes).5oz rich demerara (2:1 turbinado sugar to water)pinch kosher salt – or – “TERRACOTTA”
WINE ACID
INGREDIENTS: 800g water12g (1.5%) tartaric acid12g (1.5%) lactic acid24g (3%) malic acid24g (3%) sugar PROCEDURE: Weigh and combine all ingredients, stirring to incorporate. Label, date, “WINE ACID”
CLM 6%
INGREDIENTS: 800g water12g (1.5%) citric acid12g (1.5%) lactic acid24g (3%) malic acid24g (3%) sugar PROCEDURE: Weigh and combine all ingredients, stirring to incorporate. Label, date, “CLM 6%”