Aroma extraction
To do list
CHARACTER 01
CHARACTER 03
CHARACTER 04
CHARACTER 05
CHARACTER 02
Super juices
Clear milk punch or fatwash
Hydrosol
kegged cocktails
syrups,shrubbs & cordials
-Production for Ehl's Bar- Sustainable solution
- Mixologist product- Homemade syrups
- How use fat &milk in cocktail
- Distilled water from plants- Essential oils
- Production for Ehl's Bar- Efficency & faster
Super juice EHL
Topic 01
Super juice of the day
is the brainchild of Nickle Morris, bartender and owner of Expo Cocktail Bar in Louisville, Kentucky. I studied his technique, combined it with Dave Arnold's formula for acids and we incorporated it into our way of making super-juice.
Special juice developed to offer a better, cheaper, and more sustainable solution than using fresh citrus juice. It does not oxidate and is more aromatic
Tuesday
Monday
Friday
Thursday
Wednesday
Kegged cocktail EHL
Topic 02
Kegged cocktail of the week
Cocktails on tap are popping up on bar menus across the country, and the appeal is easy to understand. Pouring a cocktail on draft expedites service and ensures consistency from drink to drink and bartender to bartender. And where there are improvements to volume and quality, revenue is sure to follow suit.
Tuesday
Monday
Friday
Thursday
Wednesday
syrups,shrubbs & cordials EHL
Topic 03
Shrubbs
Mixture of water, sugar, fruit or spices, and vinegar. The word derives from the Arabic word "sharab", meaning "drink"
Cordials
Sour, non-alcoholic liquid used in cocktails and other drinks, usually made from citrus fruit, sugar, and water. Often contains extracts of plants, roots, or spices
Pineapple-Agave
Mojito Cordial
Verbena Cordial
Grapefruit Shrubb
Basil Cordial
Ginger syrup
Clear milk punch or fatwash EHL
Topic 04
Clear milk punch
- Cocktail technique in which an acidic ingredient curls the milk. The clumps of curdled milk act as filters, trapping particles and making the cocktail clear
Fat wash
- Method consisting in flavoring alcohol with fatty substances
Hydrosol EHL
Topic 05
Hydrosol
Aromatic water obtained after distilling a natural raw ingredient (this is known as "floral water")
• Zest the limes directly over a bowl, cut them in half, and extract the juice in another bowl. • Add the sugar to the bowl with the lime zest. Using a pestle, gently press the lime peel to release the essential oils from the skin. • Combine the lime juice, basil leaves, and sugar/lime zest mixture in a saucepan over medium heat. Stir continuously until the sugar dissolves. • Remove from heat. Cover and refrigerate for approx. 6 hours. • Filter and transfer to a bottle or container with a tight-fitting lid. • Use immediately or keep refrigerated. • The syrup will keep for up to 4 weeks.
Grilled Pineapple-Agave Syrup · In non-stick pan, grill pineapple slices until slightly burnt on both sides · Add pineapple slices and agave syrup to cooking pot and heat · Once liquid is simmering, stop heat and let infuse for 24 hours · Filter liquid
Juice the ginger to get a ginger juice. Mix sugar with boiling hot water. When all sugar dissolves add 40 ml ginger juice and stir.
• Zest the limes directly over a bowl, cut them in half, and extract the juice in another bowl. • Add the sugar to the bowl with the lime zest. Using a pestle, gently press the lime peel to release the essential oils from the skin. • Combine the lime juice, verbena leaves, and sugar/lime zest mixture in a saucepan over medium heat. Stir continuously until the sugar dissolves. • Remove from heat. Cover and refrigerate for approx. 6 hours. • Filter and transfer to a bottle or container with a tight-fitting lid. • Use immediately or keep refrigerated. • The syrup will keep for up to 4 weeks.
M Bar- Monday : 2L SJ lime + 2L SJ Lemon + 18 L Springbreak- Tuesday : 6L French 75 base + 2L SJ Lemon & Lime - Wednesday : 10L garden + 2L SJ Lemon & Lime - Thursday : 10L garden + 2L SJ Lemon & Lime - Friday : 18 L Apérol
La Ferme - Monday : 2L SJ lime + 2L SJ Lemon - Tuesday : 2L SJ lime + 2L SJ Lemon - Wednesday : 2L SJ lime + 2L SJ Lemon - Thursday : 2L SJ lime + 2L SJ Lemon - Friday :
In a plastic container, pour the equivalent of 2.5 large takeaway cups of caster sugar and zest all 4 grapefruits. Mix the sugar and zest together well and leave to macerate for 24 hours.Squeeze the juice from the 4 grapefruits and store in a cool place.
Pour the sugar/zest mixture and the grapefruit juice into a saucepan. Add a pinch of salt. Bring everything to the boil once, then reduce over a low heat for 10 minutes until you have a syrup.Leave the syrup to cool down and strain through a sieve.
Add the 25 cl raspberry vinegar to the grapefruit syrup and mix well.
• Zest the limes directly over a bowl, cut them in half, and extract the juice in another bowl. • Add the sugar to the bowl with the lime zest. Using a pestle, gently press the lime peel to release the essential oils from the skin. • Combine the lime juice, mint leaves, and sugar/lime zest mixture in a saucepan over medium heat. Stir continuously until the sugar dissolves. • Remove from heat. Cover and refrigerate for approx. 6 hours. • Filter and transfer to a bottle or container with a tight-fitting lid. • Use immediately or keep refrigerated. • The syrup will keep for up to 4 weeks.
Aroma extraction
Stephane Bouchet-Dul
Created on March 1, 2024
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Transcript
Aroma extraction
To do list
CHARACTER 01
CHARACTER 03
CHARACTER 04
CHARACTER 05
CHARACTER 02
Super juices
Clear milk punch or fatwash
Hydrosol
kegged cocktails
syrups,shrubbs & cordials
-Production for Ehl's Bar- Sustainable solution
- Mixologist product- Homemade syrups
- How use fat &milk in cocktail
- Distilled water from plants- Essential oils
- Production for Ehl's Bar- Efficency & faster
Super juice EHL
Topic 01
Super juice of the day
is the brainchild of Nickle Morris, bartender and owner of Expo Cocktail Bar in Louisville, Kentucky. I studied his technique, combined it with Dave Arnold's formula for acids and we incorporated it into our way of making super-juice.
Special juice developed to offer a better, cheaper, and more sustainable solution than using fresh citrus juice. It does not oxidate and is more aromatic
Tuesday
Monday
Friday
Thursday
Wednesday
Kegged cocktail EHL
Topic 02
Kegged cocktail of the week
Cocktails on tap are popping up on bar menus across the country, and the appeal is easy to understand. Pouring a cocktail on draft expedites service and ensures consistency from drink to drink and bartender to bartender. And where there are improvements to volume and quality, revenue is sure to follow suit.
Tuesday
Monday
Friday
Thursday
Wednesday
syrups,shrubbs & cordials EHL
Topic 03
Shrubbs
Mixture of water, sugar, fruit or spices, and vinegar. The word derives from the Arabic word "sharab", meaning "drink"
Cordials
Sour, non-alcoholic liquid used in cocktails and other drinks, usually made from citrus fruit, sugar, and water. Often contains extracts of plants, roots, or spices
Pineapple-Agave
Mojito Cordial
Verbena Cordial
Grapefruit Shrubb
Basil Cordial
Ginger syrup
Clear milk punch or fatwash EHL
Topic 04
Clear milk punch
- Cocktail technique in which an acidic ingredient curls the milk. The clumps of curdled milk act as filters, trapping particles and making the cocktail clear
Fat wash
- Method consisting in flavoring alcohol with fatty substances
Hydrosol EHL
Topic 05
Hydrosol
Aromatic water obtained after distilling a natural raw ingredient (this is known as "floral water")
• Zest the limes directly over a bowl, cut them in half, and extract the juice in another bowl. • Add the sugar to the bowl with the lime zest. Using a pestle, gently press the lime peel to release the essential oils from the skin. • Combine the lime juice, basil leaves, and sugar/lime zest mixture in a saucepan over medium heat. Stir continuously until the sugar dissolves. • Remove from heat. Cover and refrigerate for approx. 6 hours. • Filter and transfer to a bottle or container with a tight-fitting lid. • Use immediately or keep refrigerated. • The syrup will keep for up to 4 weeks.
Grilled Pineapple-Agave Syrup · In non-stick pan, grill pineapple slices until slightly burnt on both sides · Add pineapple slices and agave syrup to cooking pot and heat · Once liquid is simmering, stop heat and let infuse for 24 hours · Filter liquid
Juice the ginger to get a ginger juice. Mix sugar with boiling hot water. When all sugar dissolves add 40 ml ginger juice and stir.
• Zest the limes directly over a bowl, cut them in half, and extract the juice in another bowl. • Add the sugar to the bowl with the lime zest. Using a pestle, gently press the lime peel to release the essential oils from the skin. • Combine the lime juice, verbena leaves, and sugar/lime zest mixture in a saucepan over medium heat. Stir continuously until the sugar dissolves. • Remove from heat. Cover and refrigerate for approx. 6 hours. • Filter and transfer to a bottle or container with a tight-fitting lid. • Use immediately or keep refrigerated. • The syrup will keep for up to 4 weeks.
M Bar- Monday : 2L SJ lime + 2L SJ Lemon + 18 L Springbreak- Tuesday : 6L French 75 base + 2L SJ Lemon & Lime - Wednesday : 10L garden + 2L SJ Lemon & Lime - Thursday : 10L garden + 2L SJ Lemon & Lime - Friday : 18 L Apérol
La Ferme - Monday : 2L SJ lime + 2L SJ Lemon - Tuesday : 2L SJ lime + 2L SJ Lemon - Wednesday : 2L SJ lime + 2L SJ Lemon - Thursday : 2L SJ lime + 2L SJ Lemon - Friday :
- Step 1:
In a plastic container, pour the equivalent of 2.5 large takeaway cups of caster sugar and zest all 4 grapefruits. Mix the sugar and zest together well and leave to macerate for 24 hours.Squeeze the juice from the 4 grapefruits and store in a cool place.- Step 2:
Pour the sugar/zest mixture and the grapefruit juice into a saucepan. Add a pinch of salt. Bring everything to the boil once, then reduce over a low heat for 10 minutes until you have a syrup.Leave the syrup to cool down and strain through a sieve.- Step 3:
Add the 25 cl raspberry vinegar to the grapefruit syrup and mix well.• Zest the limes directly over a bowl, cut them in half, and extract the juice in another bowl. • Add the sugar to the bowl with the lime zest. Using a pestle, gently press the lime peel to release the essential oils from the skin. • Combine the lime juice, mint leaves, and sugar/lime zest mixture in a saucepan over medium heat. Stir continuously until the sugar dissolves. • Remove from heat. Cover and refrigerate for approx. 6 hours. • Filter and transfer to a bottle or container with a tight-fitting lid. • Use immediately or keep refrigerated. • The syrup will keep for up to 4 weeks.