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22 OF 365 | SEX ON THE BEACH – Oh yeahhh! | 365 ngày pha chế cùng Jack | Cocktail Tại Nhà |
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When Life’s A Beach, Drink Mermaid Lemonade – Pinterest
When Life’s A Beach, Drink Merma Lemonade ; Produce. 4 Lemon, slices ; Drinks. 2 cup Lemonade ; Frozen. 2 cup Ice ; Desserts. 8 Maraschino cherries ; Beer, Wine & …
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Life’s a Beach Cocktail & Bistrobar – Instagram
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Life’s a Beach
responsibility
If you choose to drink alcohol, Maine Spirits asks that you drink responsibly.
If you think you have a drinking problem, you should seek professional help.
Life’s A Beach Cocktail
Put the crushed biscuit crumbs in a saucer. Slide a freshly cut lime wedge over the rim of the coupe and dip into the cookie crumbs so they stick to the rim. Put aside.
Combine whiskey, maraschino liqueur, vermouth, L&G, simple syrup and orange juice in a Boston shaker with a few ice cubes. Shake and strain through a fine sieve into the cookie crust coupe. Add 5 drops of the red mixture to the top of the drink and serve.
To make the L&G (makes 750ml):
Our L&G recipe is essentially a twist on a much older recipe called Oleo Saccharum, which bartenders have been using since the early 1800s to bring out the best in their citrus while adding extra flavor and aroma to their cocktails. The technique is to mix sugar in citrus peels and leave for a few hours or overnight to allow the sugar to extract the oils from the peels and create a delicious syrup. We added lemon juice and bitters to create a cocktail ingredient that packs a punch.
20 g finely grated lemon zest or zest
500 ml freshly squeezed lemon juice (approx
15 large lemons)
200 grams of powdered sugar
5 ml (1 tsp) lemon bitters
Place the lemon zest or zest in a large pitcher. Pour the lemon juice over the zest and let it steep for at least 30 minutes. Once infused, add the powdered sugar and lemon bitters and stir to dissolve. Once all the sugar has dissolved, you can pass the zest through a fine sieve to remove the zest and pour the liquid into a sterilized bottle. It keeps in the fridge for 4 days.
To prepare the simple sugar syrup (gomme) (makes 700 ml):
The most common syrup in your back bar, you’ll use it in most classic cocktail recipes.
350g powdered sugar
350 ml boiling water
Place the sugar and water in a small saucepan over medium-high heat. Stir constantly until all the sugar has dissolved, then transfer to a clean bottle. Allow to cool before use. This syrup will keep in the fridge for at least a month.
Preparation of the red mixture (makes 700 ml):
1 tsp red coloring powder
700 ml filtered water
¼ tsp xanthan gum
Place all ingredients in a blender and blend until smooth with no lumps. Transfer to a clean bottle and refrigerate until ready to serve. That lasts at least a month.
When Life’s A Beach, Drink Mermaid Lemonade
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