Author: Marc
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Kiwi Syrup
Juice the kiwis you have in the extractor, or if you do not have one of these a high speed blender like a vitamix or any method of juice extraction. Juice extractors are best for this job. These machines chew the fruit and get all the juice out of whatever you put through. You do… Read more
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Sibyl: Cobbler
2 oz Amontillado Sherry0.5 oz Orange Juice0.25 oz Sesame Orgeat0.5 oz Brennivin Aquavit1 tsp Cointreau0.5 tsp Pernod AbsintheMethod: Whip Shake/DumpGlassware: CollinsIce: PebblesGarnish: Orange Zest/Caraway Seeds marc rizzuto Spring/summer 2023 Every season for R&D I would challenge myself with creating an orange juice cocktail because of the amount we would toss weekly. This was partly because… Read more
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Cerebral Quartz: Ti’ Punch
1 oz Neisson Blanc Rhum Agricole0.5 oz Ventura Spirits Opuntia Prickly Pear EDV0.5 oz St. George Botanivore Gin1 tsp Italicus Rosolio di Bergamotto0.5 tsp Chareau Aloe Liqueur0.5 tsp Cane SyrupMethod: Build in glassGlassware: Old Fashioned Ice: Cracked Garnish: Lime shoulder marc rizzuto spring/summer 2023 Sometimes when looking for inspiration for a cocktail flavor profile you… Read more
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Gochujang Banana
For fruit puree syrups a 1:1 ratio is great for both texture and flavor. Perfect Puree will tell you the Brix of the puree you are using. Next go to The Universal Syrup Calculator and enter what you need. The gochujang paste I went with was from Chung Jung One O’Food, but any brand should… Read more
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Foxglove: Low ABV
2 oz Gutierrez Colosia Amontillado Sherry0.5 oz Freimeister Kollektiv Hazelnut Gin0.25 oz Simple Syrup1 tsp Il Gusto di Amalfi Bay Leaf Liqueur0.5 tsp Bigallet Thym LiqueurMethod: Stir/StrainGlassware: Sazerac Garnish: Drop of White Truffle Oil* (optional) marc rizzuto Fall/Winter 2023 There were always a few bottles that never got use on the expansive backbar at Death… Read more
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Honey Syrup
In order to make a 66.6 Brix honey syrup you will need to measure the Brix of the honey you are using with a digital refractometer, these can be pretty pricey but are worth it. The Modernist Pantry sells one for around $200. The alternative is that sometimes honey brands will let you know what… Read more
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Strawberry Syrup
Weigh out all ingredients and add to a large ziploc or vacuum sealable bag. Burp out all the air if using a ziploc. Start a water bath in a large enough vessel to submerge your immersion circulator. Turn the circulator to 135 F and hold the temperature for 2 hours. Submerge the syrup bag in… Read more
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Durian Syrup
Take the frozen durian and weigh out 200 grams and let thaw half way: still frozen enough to mask the smell, but malleable enough to put through a blender. Add the durian to the blender with the 300 grams of water and 300 grams of white sugar. Blend ingredients together on low until fully incorporated,… Read more
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Pink Matter: Sour
1.5 oz Clear Creek 8yr Apple Brandy0.5 oz St. George Green Chile Vodka0.25 oz Adriatico Amaretto Bianco0.75 oz Strawberry Syrup0.75 oz Lemon JuiceMethod: Shake Glassware: Coupe Garnish: None marc rizzuto spring/summer 2024 This bright and vegetal Jack Rose riff was something that came to be when I was making a salad at home (arugula, roasted… Read more
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Flying Fortress: Tropical
1 oz El Dorado 15 yr Rum0.5 oz Lemon Hart 151 Rhum0.5 oz Batavia Arrack0.75 oz Durian Syrup*0.5 oz Pineapple Juice0.25 oz Giffard Banane du Bresil Liqueur0.25 oz Lime Juicemethod: whip shake/ dumpice: pebblesglassware: footed pilsnergarnish: pineapple fronds marc rizzuto spring/summer 2022 All the years I have bartended, and all the bars I have worked… Read more