NON ALCOHOLIC DRY VERMOUTH

QTY Product STATUS INSTR

750ML NA Muscat Wine
1 PIECE Lemon ZEST ONLY
1 PIECE Orange ZEST ONLY
5G Black Peper Crushed
75G Caster Sugar
5 PIECES Cloves
2 PIECE Rosemary Sprig
1 PIECE Star Anis
1 PIECE Cinamon Stick Mix all ingredients in jar, stirr
cloth and rubber band. Leave to
Shelf life . Stra
MATERIAL

CHOPPING BOARD KNIFE

SCALE GLASS JAR
LABELS CHINOIS
15 DAYS IN FRIDGE
PEELER RUBBER BAND
CLOTHE
MOUTH
INSTRUCTIONS

Mix all ingredients in jar, stirr to dissolve the sugar. Cover jar with
oth and rubber band. Leave to rest for 12hours at room temperature
. Strain, bottle.
 FAKE LIME
QTY Product STATUS INSTR
1000ML Still water
40G Citric Acid
20G Malic Acid
20G Tartaric Acid

Shelf life
MATERIAL Mix all ingredients in jar, s

SCALE MEASURING JAR

LABELS
30 DAYS IN FRIDGE
 INSTRUCTIONS

Mix all ingredients in jar, stirr to dissolve the acids, bottle.

 PALOMA CORDIAL
QTY Product STATUS INSTR
1500ML Grapefruit Juice
500ML Chicha Morada
1000G Caster Sugar
1 PIECE Grapefruit ZEST ONLY
30G Citric acid
20G Ascorbic Acid
1 piece Red Chlli Chopped (Seedless)
Shelf life Measure all ingredients and mix
MATERIAL
Cook at 65°C for 2 hou
SOUS VIDE BAG CHOPPING BOARD
SCALE MEASURING JAR
PEELER CHINOIS
30 DAYS IN FRIDGE
LABELS
 INSTRUCTIONS

easure all ingredients and mix all in sous vide bag.

Cook at 65°C for 2 hours. Cool down, strain, bottle.
 MUSCOVADO SYRUP
QTY Product STATUS INSTR
500ML Still Water
1000G Dark Brown Sugar
1 PIECE Tonka bean Grated

Shelf life Measure all ingredients and mix

MATERIAL
Cook at 65°C for 3 hours. Fine
SOUS VIDE BAG CHINOIS
SCALE MEASURING JAR
LABELS
30 DAYS IN FRIDGE
P
INSTRUCTIONS

easure all ingredients and mix all in sous vide bag.

Cook at 65°C for 3 hours. Finestrai while hot . Cool down, bottle.