Recipes

Simple Syrup – 1 cup of sugar, 1 cup of water, heat until combined. Store in a fridge for up to three weeks.

Spicy New Port Vodka – 1 bottle of vodka, 2 jalapenos, 1 habanero. Rinse peppers, seed or de-seed depending on your preferred spice level (we always did a partial de-seeding). Combine vodka and peppers. Taste after 2 hours, then continue infusing and tasting until it reaches your preferred spice level. Strain and serve.

Hibiscus simple syrup – 1 cup of simple syrup to ¼ cup of hibiscus flowers. Heat (don’t boil) and let steep for half an hour. Strain and refrigerate.

Douglas fir simple – 1 cup of simple syrup to one half cup of fresh Douglas fir leaves. Heat to near boiling and steep for about half an hour. Needles should turn brown. Strain and refrigerate.

Cinnamon simple syrup – 1 cup sugar, 1 cup water, 2 cinnamon sticks, and ¼ cup of cassia cinnamon bark. Combine all ingredients and let boil for a few minutes. Let steep for 10 minutes then strain and refrigerate.

Pea Flower anything - buy some dried pea flowers and infuse them with gin or vodka overnight to get a deep purple color in the spirit. when you mix with pea flower infused spirits the cocktail will turn blue when mixed. You can also make pea flower water, freeze it into large ice cubes, and as it melts the drink will change colors. Pea flower doesn't have too much of a noticeable taste. 

Super Juice

Super juice or super citrus is a way to get more citrus out of your lemons and limes and also keep it all shelf stable for up to 14 or so days. People have strong opinions about it and it tends to come out slightly more tart than fresh squeezed citrus so your recipes may need adjusting but if you're a bar that's going through a case of limes a week this may be a good option for you. We use Kevin Kos's  calculator (https://www.kevinkos.com/super-juice-calculator-1) but I'll lay out a few recipes here too.

The process is simple but takes a few hours. You'll peel fresh citrus and set the peels aside. you'll then juice the citrus you peeled and set the juice aside. you then combine the peels with citric or malic acid and let it rest for an hour. after that hour, you add the juice in and a bunch of water. you then blend that mixture until it's got barely any peel chunks and strain it into containers. Seems daunting but we went from spending $250 a week on citrus to somewhere around $15 and an hour of labor. for these 100g recipes you'll end up yielding a couple quarts of juice. for reference 100g is about 10 limes or 4 lemons. 

Lime juice

100g  lime peel (save the lime juice)

100  citric acid

1666g  water

Lemon Juice

100g lemon peels

66g citric acid

33g malic acid

1666g water.