otherrecipes

1 part water : 2 parts agave nectar

Stem and coarsely chop 3 dried ancho chiles. Transfer to a container, add one 750-ml bottle of Dolin rouge vermouth, and stir well. Let stand at room temperature for 1 hour and 45 minutes, stirring occasionally. Strain through a fine-mesh sieve.

In a container, combine 4 coarsely chopped Granny Smith apples (cores, peels, and all) and one 750-ml bottle of Barbancourt white rum and stir well. Let stand at room temperature for 1 week, stirring daily. Strain through a cheesecloth-lined sieve.

In a container, combine 3 coarsely chopped Fuji apples (cores, peels, and all) and one 750-ml bottle of Famous Grouse Scotch and stir well. Let stand at room temperature for 1 week, stirring daily. Strain through a cheesecloth-lined sieve.

In a saucepan, combine 2 cups of water and 2 cups of sugar and bring to a simmer. Stir in the peels and cores from 5 Braeburn apples and simmer, stirring occasionally, for 30 minutes. Let cool to room temperature, then strain through a fine-mesh sieve.

Coarsely chop 10 whole dried apricots. Transfer to a container, add one 1-liter bottle of Famous Grouse Scotch, and stir well. Let stand at room temperature for 24 hours, stirring occasionally. Strain through a fine-mesh sieve.

In a container, combine 3 cups of banana chips and one 1-liter bottle of Gosling’s Black Seal rum and stir well. Let stand at room temperature for 24 hours, stirring occasionally. Strain through a cheesecloth-lined sieve, return to the container, and refrigerate overnight. Strain through a cheesecloth-lined fine-mesh sieve.

In a saucepan, combine 1 sliced banana, 2 cups of cane sugar, and 2 cups of water. Bring to a simmer, then remove from the heat, cover, and let cool to room temperature. Refrigerate overnight, then strain through a cheesecloth-lined sieve.

In a container, combine 25 fresh basil leaves and one 750-ml bottle of Dolin blanc vermouth and stir well. Cover and let stand at room temperature for 24 hours, stirring occasionally. Strain through a fine-mesh sieve.

6 ounces Bergerac red wine, 1½ ounces Cruzan black strap rum, 1½ ounces Cynar, ½ ounce Demerara syrup

½ cup water : ½ cup sugar : ½ tablespoon crushed black pepper or ¼ cup whole peppercorns

1 lb blackberries (1 freezer bag) Recipe actually says 2 cups. 1 cup water 1 ½ cups sugar OR 1 10 oz freezer bag gives 1 1/2 cups. ¾ cup water 1 1/8 cups sugar OR X blackberries, .75X sugar, .50X water per Aviary (no breaking the fruit)

In a saucepan, combine 5 cups of blueberries, 1 cup of sugar, and 1 cup of water. Crush the berries with a potato masher. Bring to a boil, then lower the heat and simmer, stirring occasionally, for 15 minutes. Strain through a cheesecloth-lined sieve, pressing the berries to extract as much liquid as possible. Return the strained mixture to the pan and simmer for 10 minutes. Stir in 2 tablespoons of apple cider vinegar and simmer for 2 minutes.

Combine 3 tablespoons of cacao nibs and one 1-liter bottle of Campari and stir well. Let stand for one hour then strain. (Or 30 ml nibs to 750ml Campari.)

Mix equal parts finely ground cinnamon and superfine sugar.

In a saucepan, muddle 1 ounce of cassia cinnamon sticks. Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer gently for 4 minutes.

In a container, combine 3 heaping tablespoons of looseMarket Spice cinnamon-orange tea (marketspice.com) and one 750-ml bottle of Martini sweet vermouth and stir well. Let stand at room temperature for 1 hour and 30 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve.

1 cup water 1 cup sugar (half brown, half white) 2 tsp cinnamon powder

In a container, combine 6 heaping teaspoons of loose T Salon Green Tea with Coconut (available at tsalon.com) and one 750-ml bottle of Famous Grouse Scotch and stir well. Let stand at room temperature for 30 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve.

In a container, combine 22 grams each of crumbled red puya chile, crumbled morita chile, and crumbled mulato chile. Add 8 heaping teaspoons of whole coffee beans and one 1-liter bottle of Campari and stir well. Let stand at room temperature for 5 hours, stirring occasionally. Strain through a fine-mesh sieve.

In a container, combine 3 tablespoons of whole coffee beans and one 1-liter bottle of Carpano Antica Formula vermouth and stir well. Cover and let stand at room temperature for 24 hours, stirring occasionally. Strain through a cheesecloth-lined sieve.

In a dry skillet, toast 6 tablespoons of cumin seeds over medium-low heat until fragrant. In a saucepan, combine 2 cups of sugar and 2 cups of water and bring to a boil, stirring constantly until the sugar is dissolved. Remove from the heat and stir in the cumin seeds. Cover and let stand for 6 hours. Strain through a cheesecloth-lined sieve.

In a saucepan, combine 2 cups of demerara sugar and 1 cup of water. Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved. Makes rich 2:1 ratio.

2 parts grapefruit juice to 1 part cinnamon bark syrup

1 part vanilla syrup to 1 part St Elizabeth allspice dram

In a container, combine 3 cups of dried currants and one 750-ml bottle of Wild Turkey rye and stir well. Let stand at room temperature for 48 hours, stirring daily. Strain through a cheesecloth-lined sieve.

In a container, combine a heaping ¼ cup of loose Early Grey tea and one 750-ml bottle of Dolin blanc vermouth and stir well. Let stand at room temperature for 45 minutes, stirring occasionally. Strain through a cheesecloth-lined sieve.

Coarsely grind 4 ounces of espresso-roast coffee beans and transfer to a container. Add 2 cups of room-temperature water and stir well. Cover and let stand for 12 to 16 hours. Strain through a fine-mesh strainer, then stir in Demerara Syrup to taste.

In a container, muddle 4 fresh figs. Add one 750-ml bottle of Elijah Craig 12-year bourbon and stir well. Let stand for 1 hour, stirring occasionally.

Make ½ cup fresh ginger juice, need about 24 ounces of ginger root. Blend with 1 cup of superfine sugar. Or, ¼ cup water ¼ sugar with 1½ inch ginger slice. Or, weigh 1:4:4 ginger to water and sugar.

105 ml Cold and filtered Grapefruit juice 45 ml Cold Simple Syrup 15 ml Cold and filtered Lime juice 15 ml Cold Aperol 120 ml Cold Water 1.8 gr Methyl Cellulose 0.5 gr Xanthan Gum

In a container, combine the zest of 2 Ruby Red grapefruits and one 750-ml bottle of Punt e Mes and stir well. Cover and refrigerate for 24 hours. Strain through a fine-mesh sieve.

Organic grapefruit 30g, Citric Acid (0.8 × weight of peels) 24g, Malic Acid (0.2 × weight of peels) 6g, MSG (0.033 × weight of peels) 1g, Water (16.66 × weight of peels) 500ml

In a saucepan, combine 4 cups of organic unfiltered, unsweetened pomegranate juice and 3 cups of organic cane sugar. Cook over medium heat, stirring constantly and without bringing to a boil, until the sugar is dissolved. Remove from the heat and let cool to room temperature. Transfer to a container and stir in 6 ounces of pomegranate molasses. Squeeze 8 half-dollar-size orange twists over the surface, discarding the twists, and stir well.

In a saucepan, bring 2 cups of water to a boil. Remove from the heat and stir in 3½ ounces of dried hibiscus flowers. Cover and let stand for 20 minutes. Strain through a cheesecloth-lined sieve, then return to the saucepan. Stir in 2 cups of superfine sugar and cook over low heat.

Combine 2 cups of acacia honey with 1 cup of warm water. Shake vigorously until the honey is dissolved. (2:1 honey to water).

In a dry, heavy skillet, lightly toast 1 cup of almond flour and 1 cup of shredded unsweetened coconut. In a bowl, combine 2 cups of rice milk, 1 cup of almond milk, 1 cup of coconut water, ¼ cup of light brown sugar, 2 tablespoons of Cinnamon Bark Syrup, and the toasted almond flour and unsweetened coconut and stir well. Working in batches, transfer to a blender and process on high speed for about 45 seconds. Strain through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible.

In a container, combine the ribs and seeds from 4 jalapeño chiles and the chopped flesh of ½ jalapeño with one 750-ml bottle of Siembra Azul blanco tequila and stir well. Let stand at room temperature for 20 minutes, tasting frequently so you can stop the infusion when the heat level is to your liking. Strain through a fine-mesh sieve.

In a blender or food processor, combine 1 cup of granulated sugar, ½ cup of thinly sliced kumquats, ¼ cup of water, 2 tablespoons of lime juice, and 1½ tablespoons of lemon juice. Pulse until the kumquats are finely chopped. Transfer to a container, cover, and refrigerate for 24 hours. Strain through a fine-mesh sieve.

In a container, combine 1 tablespoon of dried lavender and one 750-ml bottle of Bernheim wheat whiskey and stir well. Let stand at room temperature for 30 minutes. Strain through a cheesecloth-lined sieve.

Organic lemon 30g or 24g, Citric Acid (1 x weight of lemon) 30g or 24g, Water (16.66 x weight of lemon) 500ml or 400ml

Strip the zest from 12 limes, reserving the zest, then juice the limes. Weigh the lime juice and measure an equal amount of sugar (by weight). In a nonreactive container, combine the lime juice and sugar and stir until the sugar is dissolved. Stir in the lime zest and taste.

Organic lime 30g, Citric Acid (0.66 × weight of lime) 20g, Malic Acid (0.33 × weight of lime) 10g, Water (16.66 × weight of lime) 500ml

Organic Orange 30g, Citric Acid (0.9 × weight of peels) 27g, Malic Acid (0.1 × weight of peels) 3g, Water (16.66 × weight of peels) 500ml

12 OUNCES TOASTED ALMOND MILK 16 OUNCES SUPERFINE SUGAR 2½ TEASPOONS PIERRE FERRAND AMBRE COGNAC 2½ TEASPOONS LAZZARONI AMARETTO ¼ TEASPOON ROSE WATER

Combine 1 cup of passion fruit puree and ½ cup of Simple Syrup in a blender and process until the sugar is dissolved.

In a container, combine 3 coarsely chopped red Anjou pears, 1 coarsely chopped Granny Smith apple (core, peel, and all), 2 cloves, 1 cinnamon stick, and one 750-ml bottle of Siembra Azul blanco tequila and stir well. Cover and let stand at room temperature for 1 week, stirring daily. Strain through a cheesecloth-lined sieve.

2 OUNCES SIMPLE SYRUP 1 OUNCE MARIE BRIZARD APRICOT LIQUEUR 2 TEASPOONS MARIE BRIZARD CRÈME DE PECHE PEACH LIQUEUR

In a container, combine 3 cups of cubed pineapple and one 750-ml bottle of Flor de Caña extra-dry white rum and stir well. Cover and refrigerate for 5 days, stirring daily. Strain through a cheesecloth-lined sieve.

Mix 150 ml of almond milk, 25 ml of simple syrup, 6 drops of pistachio oil with 0.75 grams of foam magic. Just one NO2 cartridge in the ISI. Use right away.

1 cup pomegranate juice ½ cup maple syrup or ½ cup sugar

2 cups raspberries : 1 cup water : 1 cup sugar OR 1:1 raspberries (juiced) to sugar OR 2:1 raspberries (juiced) to simple syrup

In a container, combine 10 crumbled dried red Thai chiles and one 750-ml bottle of Rittenhouse 100 rye and stir well. Let stand at room temperature for 15 minutes, tasting frequently so you can stop the infusion when the heat level is to your liking. Strain through a fine-mesh sieve.

In a container, combine ½ ounce of dried whole-leaf sage and one 750-ml bottle of Dolin blanc vermouth and stir well. Let stand at room temperature for 1 hour and 15 minutes, stirring occasionally. Strain through a fine-mesh sieve.

1x salt dissolved in 4x water by weight

In a saucepan, bring 2 cups of water to a boil. Remove from the heat and stir in 4 heaping teaspoons of Scarlet Glow herbal tea (available at inpursuitoftea.com). Cover and let stand for 6 hours. Strain through a cheesecloth-lined sieve. Add 2 cups of superfine sugar and shake or stir until the sugar is dissolved.

Combine equal parts (preferably by weight, but you can also use measuring cups) of superfine sugar and warm water in a container. Shake or stir until the sugar is dissolved.

Rinse 2 quarts of sour cherries. Put in a large nonreactive pot and mash for several minutes to break the cherries down. Pour in enough apple-cider vinegar to cover the cherries. Cover and let stand at room temperature for 1 week, stirring daily. Stir in ½ cup of raw sugar and boil gently for 1 hour, stirring occasionally. Cool slightly, then strain through a cheesecloth-lined fine-mesh sieve. Make a test shrub: Cool 3 to 4 tablespoons of the cherry mixture. Fill a 20-ounce glass with ice. Add water or club

Mix equal parts kosher salt, granulated sugar, and ground ancho chiles.

In a medium saucepan, combine 1? cups of superfine sugar and 1? cups of water. Cook over low heat, stirring constantly and without bringing to a boil, until the sugar is dissolved. Add 2 cups of hulled and halved strawberries and simmer, stirring occasionally, for 30 minutes. Stir in 1 cup of balsamic vinegar, raise the heat, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, about 30 minutes. Let cool, then strain through a cheesecloth-lined fine-mesh sieve.

In a container, combine 4 cups of cubed pineapple, 4 cups of halved strawberries, and one 750-ml bottle of Macchu pisco and stir well. Cover and refrigerate for 5 days, stirring daily. Strain through a cheesecloth-lined sieve.

1 cup strawberries (8 oz) ½ cup sugar ½ cup water Simmer to dissolve and then strain OR Juice strawberries and mix with equal part simple syrup OR Mix equal weight strawberries and sugar. Seal airtight in sous vide or zip-loc bag for 24 hours. Fine strain.

500g Water, 3g Methylcellulose, 0.3g Xanthan Gum, 20g Gum Arabic Start by heating up 160g of water until gently simmering. Use magnetic stirrer, to help dissolve. Won’t fully dissolve and hydrate until add cold water as well but need it to mix with the xanthan gum and gum arabic first. So let this mix for 5 minutes, then slowly add the remaining 340g of cold water into the spinning solution. Continue mixing for another 5 minutes until everything hydrates completely.

In a saucepan over medium heat, bring 12 ounces of agave nectar to a boil, stirring frequently. Slowly add 4 ounces of champagne vinegar while stirring constantly. Boil for 5 minutes, stirring occasionally. Remove from the heat and stir in ¼ cup of gently muddled tarragon leaves. Let cool, then strain through a cheesecloth-lined fine-mesh sieve, pressing firmly on the tarragon to extract as much flavor as possible.

In a large, dry saucepan, toast 1 cup almonds over medium-low heat, stirring constantly, until golden brown. Transfer to a blender and add 2 cups water. Pulse until the almonds are finely chopped, then blend for 2 minutes. Strain through a cheesecloth-lined sieve.

Lightly toast 1 tablespoon of fennel seeds in a small dry skillet. Let cool, then finely grind in a spice grinder. Measure the ground fennel, then add an equivalent amount of kosher salt and mix well.

Split 1 Tahitian vanilla bean in half lengthwise and put it in a saucepan. Add 2 cups of water and 2 cups of superfine sugar. Bring to a boil, stirring occasionally. Lower the heat, cover, and simmer gently for 4 minutes. Remove from the heat and let stand overnight. Strain through a cheesecloth-lined sieve.

In a blender, combine ten 1-inch cubes of watermelon and one 750-ml bottle of Dolin dry vermouth. Pulse until smooth, then let stand at room temperature for 1 hour. Strain through a cheesecloth-lined sieve.

1 part watermelon juice : 2 parts sugar

8 OUNCES VELVET FALERNUM 1 OUNCE PLUS 4 TEASPOONS GRENADINE 2 TEASPOONS VIEUX PONTARLIER ABSINTHE