INGREDIENTS: 1000g water1000g sugar20g (1%) dried gentian root, sifted30g (1.5%) citric acid30g (1.5%) lactic acid60g (3%) malic acidOptional: preferred aromatics (big fans of fresh bay “TONIC SYRUP”
Tag: #alternativeacid
NEUTRAL CORDIAL
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”
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”
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”
WHAT’S GOOD: RUM AND TARTARIC (WINE ACID)
We stumbled upon this by happenstance a few years back whenever I put a drink on a summer cocktail menu that called for brown butter-washed “WHAT’S GOOD: RUM AND TARTARIC (WINE ACID)”
FORCE CARBONATING MADE EASY
EQUIPMENT: Co2 dual/double gauge regulator5/16” gas line with ball lock cornelius/corny keg assembly5-10lb Co2 tankCarbonating cap for plastic bottles and ball connectorsAt least one (1) “FORCE CARBONATING MADE EASY”
VERSATILE EGG WHITE REPLACEMENT
INGREDIENTS: 400g water 12g (3%) Versawhip.4g (.1%) xanthan gum (optional, use a drug scale) PROCEDURE: If using xanthan gum, use an immersion blender or Vitamix/blender, “VERSATILE EGG WHITE REPLACEMENT”
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%”