Professional Documents
Culture Documents
by Kyle Branche Unedited version Edited version published - June 2005 - Sante
The proper operation for the flow of all liquids involved in a bar requires attentive individuals
with an extra passion and creativity for this culinary art. Preparation is the key to everything
behind the bar, and even though there is a little more time and detail in the prep and safe storage
of cocktail recipes made from scratch, bringing the botanicals more to life may be exactly the
touch of added personality your bar needs.
When a bar specializes by using an organic or natural approach to the mixers, juices, and the
popular liquor infusions of the day, the establishment is showing its interests in bringing to the
bar the freshest ingredients available to extend to their patrons. This is a program of growth and
development over and during a period of time, which also asks for a level of measurement and
flexibility, as well as consistency. The use of the wide variety of organic juices on the market
today will assist in the labor prep time/product costs equation of affordability, so certain creative
drinks won’t get left out of the loop due to their expense to produce. With over 30 different
flavors to choose from, they not only taste great, but their naturally nutrient filled.
A bar manager would take the lead in establishing the wants and needs for a beginning
program, having meetings with the executive chef and the general manager to establish an initial
collective of thoughts and ideas to start with. Then a meeting with the bar staff to discuss and
involve their ideas within the program, as well as their expanded duties. Use of the kitchen’s
galley at desig-nated slow periods of the day or evening for purposes of pan heating special
syrup preparations such as simple sugar, berry, maple, orgeat, rock candy, grenadine, chocolate,
fruits, and even falernum if you can get the recipe right..
The kitchen and bar inventory sheets are vastly different in their product listings. The bar
manager can examine the chefs product ordering sheets as well as talking with produce
distributors in the area for knowledge on what is available, what is in season, and the best times
of the year for the freshest ingredients. This is what will dictate to a degree the change and/or
rotation in drink menu selections, as weather patterns shift through the year, which changes the
tasting and nutritional interest and hunger of your customers’ palates. Some things change. Some
things stay the same.
Fruits – cherries, grapes, pineapple, mango, papaya, carambola, kiwi, pears, canteloupe,
honeydew, oranges, apricot, grapefruit, watermelon, kumquat, apples, peach, lime,
lemon, blood orange, banana, pomegranate, plum, guava, raisin, persimmon, date,
carob, fig
Leaves – 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
Vegetables – tomato, cucumber, celery, green bean, olive, corn, bell peppers, onion,
asparagus, okra, carrot, artichoke, eggplant, garlic, sun-dried tomato
Juices/Purees – the selection of squeezers, juicers, and blenders make the task of having
fresh 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.
Syrups – Prepare various flavors by pan heating fruit, raw sugar, and water. The bar
manager or executive chef can teach the bartenders the correct method and
temperature for preparation and storage. Muddle and stir for many minutes.
Sours – fresh lemon juice, lime juice, and sweet & sour is a bit of squeeze and dissolve
time, so is best to get this done early as possible. For some drinks, fresh lemon
and lime are squeezed on the spot.
Seeds – Some are ground, some are grated, and others are left alone. Minimal time
in advance, or prepared on the spot.
Infusion note:
Textures – Harder ingredients last longer, but usually need to be infused longer as well.
Softer selections like fruits and leaves need to be more closely monitored as the flavor
will have a tendency to infuse quicker. Therefore, before all the liquid in the jar has been
consumed, it may be necessary to discard so they don’t turn to mush. Use a sizeable drain
ladle for ingredient extraction.
Fuse Time – Allow the concoction to infuse for at least 36 hours. Room temperature
infusions are usually best for the harder ingredients. A cooler temperature infusion
usually benefits softer ingredients and helps the fruit to last longer in the jar before
extraction. It can also stay in the cooler infusing longer. The liquor will absorb the
ingredients’ flavors. The longer the infusion time, the more flavor the liquor will
acquire. I’ve heard of some infused recipes where the fuse time can last up to a week.
If you find that too much flavor has been infused, you can add a bit more of the base
spirit to correct the amount of flavor to fit your needs. The infusion can stay in the jar
for up to 3 weeks if consumed semi-regularly and up to 6 weeks if left alone in a cooler,
after the selected remains have been extracted from the liquid and discarded.
Why make drinks from scratch, rather than use the higher quality mixes on the market.
(advantages and disadvantages)
In the last 10 years there has been a growing surge of organic products, whole foods,
and natural food stores. This stems from the consumer asking for a more nutritionally
impactful food or drink. Higher quality mixes on the market are still mass produced
to a degree, yet the quality and variety of bottled organic juices are excellent and should
be used. If your creative drinks are capable of being prepared completely from scratch,
then why not do it all the way if it’s affordable. The flavor is also more robust, naturally.
Are there any drinks that may be just as good or better not made from scratch, but prepared
ahead of time ?
Doing pre-mixes of drinks with Long Island bases, juice and syrup combinations for
Mai Tai’s and other juice/mixer oriented specialty drinks, Kamikaze’s with lime juice,
and layered Pousse Cafes can all benefit from “prep ahead”. In generic glass or plastic
bottles from your restaurant supply, funnel or layer in all required preps for your bar.
The key factor is putting them into the cooler and allowing them to get real cold. Thus
when pouring over ice in glass, there is less dilution due to like temperatures touching
each other, instead of shaking something cold with ice. This increases the body, flavor,
and potency of the drink. Also, when cold, the bands of the layered Pousse are more
distinct and remain separate longer, and it can taste better when the liquids are chilled.
What are some key ingredients that should be prepared from scratch each day ? each week ?
Whatever scratch juices that are in the recipes for your current menu. Also, the attention
on any specialty garnishes to be washed and cut, their stock levels, and their proper keep
temperature. Note: The bar coolers are too cold for most garnish produce to last long, so
it may be necessary to use one of the storage coolers in the kitchen, of which have varied
temperatures for various products, meat, dairy, etc. If any leaves are used for muddling
purposes for example, this is something prepared more on the spot for each drink ordered.
Liquor infusions -jars with spigots are usually prepared weekly or bi-weekly with caution
to size (anywhere from 2 – 12 liter jars) and popularity.
Cocktails
Organic Cherry Daiquiri
GLASS – Coupette – 10oz ICE – Cracked, for blender PREP – in Blender
½ oz Bacardi light rum ½ oz Voodoo spiced rum ½ oz Lemon Hart dark rum
½ oz fresh made sweet & sour juice of 1 whole lime 2-3 oz Santa Cruz organic cherry juice
Garnish – 1 organic cherry and 1 maraschino cherry
Cold Pizza
GLASS – Pint - 14oz ICE – Cubed or Cracked, packed in glass
PREP – Build over ice in glass
Rim half the glass with celery salt, and have a peppermill standing by after the cocktail is prepared
2 oz Absolut vodka infused with onion, green pepper, tomato, and olives (black or green)
(start with 2 or 3 litres of vodka in jar, and slice to open up each of the vegetables – place in liquid)
Monitor infusion for about 3 days
4 oz fresh made House bloody mary mix
To prepare 2 pints of juice, combine the following ingredients in a vegetable blender
12 tomatoes 4 celery stalks 2 cucumbers 4 carrots ¼ onion 1 jalapeno pepper
1-2 fresh pressed garlic bulbs 1 tablespoon fresh horseradish pinch of pepper
pinch of onion powder dash worchestershire sauce dash lime juice
Garnish – a skewer of cooked sausage, pepperoni, mushroom, green pepper, and onion
Accompany with a warm, buttered baguette on the side
The Concorde
GLASS – Martini 6 or 8 oz ICE – in Shaker PREP – Shake & Strain
2 ½ oz Hangar 1 vodka ¾ oz Dekuyper triple sec juice of ½ lime
1¼ oz concentrated concord grape juice (concord grapes, sugar, and water simmered down to a syrup)
Garnish – small bunch of champagne grapes