lemon, blood orange, banana, pomegranate, plum, guava, raisin, persimmon, date,carob, fig
– blueberry, boysenberry, blackberry, red raspberry, black raspberry, cranberry,huckleberry, elderberry, strawberry, caperberry, blackcurrant
– lemongrass, aloe vera, coriander, damiana, java tea, new jersey tea, peppermint,sweet basil, rosemary, sage, thyme
Seeds & Spices
– clove, allspice, nutmeg & mace, pumpkin, cinnamon sticks, anise,caraway, cardamom, apple spice, mulling spice, vanilla & coffee bean,coriander, grains of paradise, peppercorns, star anise, tamarind, fennel,turmeric, cajun spice, sesame
– chili (Fresno, Habanero, Anaheim), jalapeno, serrano, pasilla, pepperoncini,bell, cubeb, sweet cherry, Thai chiles
– tomato, cucumber, celery, green bean, olive, corn, bell peppers, onion,asparagus, okra, carrot, artichoke, eggplant, garlic, sun-dried tomato
– ginger, echinacea, ginseng, radish, sarsparilla
Advance Prep involved for fresh ingredients.Juices/Purees
– the selection of squeezers, juicers, and blenders make the task of havingfresh fruit or vegetable juices easy. Prepare early to last the whole day.Can be done during the slow “before the rush” period of the am shift.
– Prepare various flavors by pan heating fruit, raw sugar, and water. The bar manager or executive chef can teach the bartenders the correct method andtemperature for preparation and storage. Muddle and stir for many minutes.
– fresh lemon juice, lime juice, and sweet & sour is a bit of squeeze and dissolvetime, so is best to get this done early as possible. For some drinks, fresh lemonand lime are squeezed on the spot.
– Depending on the degree of complexity and ingredients involved,putting an infusion together in a jar is a 30–90 minute process.The instilling time is roughly 2–4 days, pending texture.
– Some are ground, some are grated, and others are left alone. Minimal timein advance, or prepared on the spot.
– Dried, fresh, chopped, muddled, or infused. Minimal labor time.