Exotic Botanicals 2014

8/10/2019 Exotic Botanicals 2014

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About the Presenters

Raj

Bombay SapphireGlobal Brand Ambassador

Gary

Bombay SapphireUS Brand Ambassador In his trade and consumer educatorrole for BOMBAY SAPPHIRE® gin,Gary brings with him from the UK avast and deep cocktailing resume.Now stateside, Hayward is alreadyenthused by the cultural andmixology variety he is seeing fromstate to state, and the appreciationof local ingredients, trends andflavors.Chad

The always vibrant and charismaticIndustry personality and GlobalBombay Sapphi re BrandAmbassador Raj Nagra bringsBacardi Global Brands over twodecades of unique industryknowledge from both a businessand trade perspective.

Terra Spice

BittercubeToby CerquaMichael McDonaldJesse OstendorfMarco Zappia

Chad joins us from Terra Spice, aspecialty ingredient companycatering to culinary professionals,providing unsurpassed quality andservice to customers around theworld.

Nick & Ira BittercubeProprietorsFrom humble beginnings, crafting bitters in 20 gallon pots, Bittercube Bittershave grown from a Midwest start-up into a nationally recognized company, yet

the manufacturing process has not changed. Natural sourced ingredients arestill the focus for the company. Beyond bitters, Bittercube teaches cocktailclasses, facilitates trade shows and consults with restaurants and bars aroundthe country and are consulting partners at two restaurants.

Assisting Personalities

@haywardgary@1761bombayraj

@iraethan@nickkosevich



TincturesCoriander60 g Coriander120 g Neutral Grain Spirit14 day maceration

Gentian70 g Gentian140 g NGS3 day maceration

Quassia30 g Quassia100 g NGS3 day maceration

Dried Rosemary70 g Dried Rosemary250 g NGS3 day maceration

Fresh Rosemary15 g Rosemary100 g NGS3-5 hour maceration. All color should beextracted and leaves will be brittle.

Lucknow Fennel145 g Lucknow Fennel218 g NGS3 day maceration

Fennel150 g Fennel225 g NGS

60 g Coriander120 g NGSToasted 5-8 minutes14 day maceration

Toasted Coriander

60 g Green Coriander155 g NGS14 day maceration

Green Coriander

50 g Dried Bitter Orange Peel35 g Dried Mandarin Orange Peel25 g Dried Orange Peel215 g NGS

14 day maceration

Dried Orange Peel

170 g Orange Peel130 g Everclear 151

Fresh Orange

Add Orange peel s to a ja r then addEverclear. Shake every day for 5 days. To

remove the majority of bitterness, use amicroplane rather than a Y peeler andreduce the grams of Orange by 40g.

3-5 day maceration

Toasted Fennel150 g Fennel225 g NGSLightly bloom fennel on medium-lowheat until warm. Increase heat to mediumhigh until fragrant.3-5 day maceration



Basic Tincture Rules Dried Herbs1 part Herb to 1 part NGS, and 1-3 day maceration.

Dried Spices1 part Spice to 1 part NGS, and 10-14 day maceration.

Roots1 part Root to 2 parts NGS, and 3-5 day maceration.

Fresh Herbs15g to 100g NGS, and 3-6 hour maceration (until color has extracted).

Fresh Citrus Peels1.5 part fresh citrus to 1 part NGS, and 5-7 day maceration.

Fresh Berries2 parts berries to 1 part NGS, two options:

1. Chop berries for a cleaner and more translucent tincture, 2-4 hour maceration.2. Muddle berries to have more fragrant and flavorful extract, but this can lead to a moreopaque tincture that decays faster.

For raspberries, blackberries, and other similar, whole berries can be used,1-2 day maceration.

Agitate tinctures daily. When complete, strain through cheesecloth.When toasting, heat botanicals in a saute pan over medium heat until fragrant.

Notes on Tinctures:



Syrups

550 g Water35g Lucknow Fennel430g (approx) Granulated Sugar

Ingredients

Instructions1. Over low heat, gently bloom lucknowfennel in pan to release aromas.2. Add water to pan and bring to boil.3. Sim mer o n low fo r 10 mi nut es.Remove from heat.4. Strain through cheesec loth andremeasure tea. This should be 430g or

close to it. Add an equal amount (430g)of sugar and whisk until amalgamated.

180 g Water55 g Cucumber peel163 g Granulated Sugar7 g Citric Acid

Cucumber Oleo CitrateIngredients

Instructions1. Peel cucumber skins.2. In a container at room temperature,allow the sugar and peels sit for twohours.3. Add citric acid and water (hot, notboiling) and whisk until amalgamated.

200 g Water200 g Granulated Sugar

Burnt Sugar SyrupIngredients

Instructions1. Over medium heat, place granulatedsugar into a non-stick pan.2. Stir frequently until sugar has liquifiedand is a burnt orange color.3. Add 200g of water slowly, whisking toavoid clumping.4. Weigh contents and make sure it's400g, if not add water to compensate.

218 g Water25g Mahlab190g (approx) Granulated Sugar

Mahlab SyrupIngredients

Instructions1. Gently bloom Mahlab in a pan overmedium heat to release aromas.2. Add water and bring to a simmer.3. Simmer on low for 5 minutes.4. Strain through cheesec loth andremeasure “tea” (around 190g).

5. Add an equal amount (190g) of sugarand whisk until amalgamated.

• Evaporation makes syrups sweeter. Keeping simmering ingredients covered asmuch as possible will help maintain proper brix measurements.• Owning a refractometer is a great way to always produce syrups at astandardized brix measurement.

Notes on Syrups:

Lucknow Fennel Syrup



Measure all ingredients by the gram including water. Then add equal part sugar to the

botanical tea. It usually will be slightly over 50 brix due to the dissolved solids (from thebotanicals) that are flavoring the syrup. It is possible to use a refractometer to measurethe brix and adjust down to 50 brix, but given the flavoring agents bring an array ofdifferent molecules to the syrup, having it slightly higher than 50 brix is recommended.

Using a siphon for tea syrups is a great way to extract the subtle flavors of teas withoutthe astringent bitterness caused by over extraction. Below is a starter ratio to create teasyrups. This over strength tea is necessary when creating syrups as the flavors are

diluted once combined with sugar.

Ingredients

Instructions

Recommended Tea Companies

Instructions

Botanical/Tea Syrups

20g Loose Tea400g Water360g Sugar

Once the siphon has forced the water into the second chamber lower the heat to keep thewater in the second chamber for 2-3 minutes. Turn off the burner and the pressure will forcethe tea back through the filter. The force of this pressure pulls additional aroma moleculesfrom the spent tea and assists in a round and full tea syrup. Some water is captured by thetea, so make sure to weigh the tea and add an equal part of sugar to that.

Rishi TeaLetterbox TeaBingley’s Tea

Equipment Yama 5 Cup Table Top Siphon - available at Amazon



Liqueurs

1.53 kgs24 grams16 grams16 cups12 cups3 cups11 cups14 cups

Foolproof Citrus LiqueurIngredients

Instructions

Depending on the time of year and the quality of the citrus, more granulatedsugar may be added to balance acidity. This can be done after the liqueur isfinalized. Just make sure to whisk the granules until amalgamated.

1. Peel the citrus with a Y peeler.2. Juice the peeled citrus and more if necessary.3. Bring the water to a boil and remove from heat.

4. Add floral components and peels and steep for 10 minutes, covered.5. Whisk in granulated sugar until amalgamated, then do the same with honey.6. Let “slurry” cool.7. Pour juice, Everclear, and slurry into sanitized glass jar with tight lid.8. Shake mixture vigorously daily for 30 days.9. Strain through chinoise and cheesecloth and bottle.

16 g Marigold12 g Jasmine12 g Heather12 g Chamomile24 g Elderflower

8 g

20 g1200 ml1600 ml2800 ml

Crème de FloraIngredients

Instructions1. Bring the water to a boil, remove from heat.2. Steep botanicals for one hour, covered.3. Add Everclear, steep for additional 15 minutes.4. Whisk in Simple Syrup.5. Strain through cheese cloth.6. Let rest for one day before bottling.

190 proof Everclear can be used by calculatingthe added water content with an online ABVcalculator to bring proof down.

Citrus Peels (Orange, Lemon, Grapefruit or a combination)Floral component (Marigold, Hibiscus, etc.)Floral Component (Chamomile, Jasmine, etc.)Citrus JuiceGranulated SugarHoneyWater151 proof Everclear

Lavender

Orris RootWater151 proof EverclearSimple Syrup



Instant Vermouth

.2g Gentian1.5g Wormwood1.5g Indian Green Coriander.2g Dandelion Root6g Cocoa Nib2g Ceylon Cinnamon1g Saigon Cinnamon.6g Cassia2g Grains of Paradise2.5g Dried Galangal Root.2g Clove.5g Smoked Peppercorn1g Fennel Seed`

ISI GinIngredients

1.5g Black Cardamon1g Coriander3g Fresh, chopped Ginger7g Fresh Orange Peel5.3g Fresh Lemon Peel.6g Turkish Bay Leaf.3g Angelica Root.3g Fennel Pollen.3g Anise Seed1g Lavender1g Licorice Root1g Mace1g Lemon thyme

Instructions1. Place the measured botanicals in a small hops bag or cheesecloth.2. Put botanical bag inside ISI canister.3. Pour one cup of Bombay Sapphire Gin into canister and charge with two nitrouscharges making sure to remove the last canister after use. If canister is left in, the seal

breaks and slowly allows gas to leak in. Release the gas and strain off the contents.

1 part White wine (preferably sweeter with a bigger body)½ part Burnt Sugar Syrup¼ part ISI Gin

Vermouth Build

See recipe for Burnt Sugar Syrup on Page 5 - Syrups



Basic Tonic12g Star Anise14g Juniper16g Ceylon Cinnamon16g Coriander

887g Fresh Lemongrass

100g Orange Peel60g Lime Peel60g Grapefruit Peel130g Cinchona

12g Eucalyptus8g Elderflower8g Chamomile

8g Savory8g Black Walnut Leaf

30g Citric Acid6g Malic Acid5g Cyprus Sea Salt2kg Granulated Sugar2c Honey

1.5c Orange Juice1c Grapefruit Juice3oz Lime Juice

4qt Water

Ingredients

Instructions1. Combine the following in separate vessels: • Set 1 - Star Anise, Juniper, Ceylon and Coriander • Set 2 - Lemongrass, Citrus peels, Cinchona

• Set 3 - Elderflower, Eucalyptus, Chamomile, Savory and Black Walnut Leaf • Set 4 - Sweetening agents, salt, and acids2. Bring water to a boil3. Simmer first set of ingredients for 5 minutes4. Add to pot and simmer second set of ingredients for 10 Minutes5. Remove from heat, add third set of ingredients and steep for 5 minutes.6. Strain through chinoise.

7. Whisk in fourth set of ingredients, let cool.8. Add juices.9. Strain with cheese cloth.



Try to utilize spirits at 90 proofor higher or remove 1 / 3 of thewater for 80 proof spirits

Percolation

5 parts Spirit

1 part Water1 part Simple Syrup or Turbinado Syrup

Daily Percolated Julep

Liquid for Top Beaker

Equipment

Infusion Jar

Fresh Herbs

Fill the jar with botanicals at your disposal. This isn’t an exact science. Initially try onefrom each of the following lists and then experiment. Once all ingredients are in theinfuser, you’ll want it to be fairly full, though not pressed.

Yama Glass 6-8 Cup Cold Drip Maker - Available at Espressoparts.com and Amazon.

InstructionsBuild the liquid infusion in a separate container and make sure the liquids have amal-gamated. Run the liquid once through the infuser at a fast pace to start the infusionprocess, then pour the liquid back into the top beaker and set the infuser to drip slowly.

ServingThis infusion can be served over ice as a julep, or as a welcoming dram, or as a shot.

• Mint• Sage• Rosemary• Basil• Tarragon• Shiso

Spices and Dried Herbs• Ceylon Cinnamon• Cocoa Nibs• Epazote• Grains of Paradise• Black Walnut Leaf• Annatto Seed• Blade MaceCitrus

• Grapefruit• Orange• Lemon



Cocktail Recipes

1.75 oz Bombay East.75 oz Cucumber Oleo Citrate.25 oz Lemon.5 oz Creme de Flora

Shake, strain through tea strainer.

Creme de Flora Daisy Recipe

Presentation

1.75 oz Bombay Dry.75 oz Lemon.75 oz Mahlab Syrup.25 oz Maraschino


Mahlab Aviation Recipe

PresentationServe in coupe glass rinsed withViolette. Garnish with a smile.

Lucknow Old Fashioned

Serve in coupe glass. Garnish withedible flower, lemon disk, or cucumberpeel slice.

2 oz Bombay.25 oz Lucknow Fennel Syrup2 dash Bitters and Tinctures

Stir, strain.

Recipe

PresentationServe in rocks glass over fresh ice.Garnish with orange peel, expressedand inserted.

Windsor Forest

1.5 oz Bombay Dry.75 oz Lime.75 oz Simple SyrupSkinny .25 oz Green Chartreuse1 dash Fresh Rosemary Tincture


Recipe

PresentationServe in coupe glass. Garnish with paperthin lime wheel with 1 drop RosemaryTincture.

1.5 oz Bombay Sapphire1 oz ISI Vermouth*.5 oz Campari1 dash Bittercube Orange Bitters

Stir, strain.

Insta-Negroni Recipe

PresentationServe in mini rocks glass, neat. Garnishwith orange disk.

1.5 oz Bombay Sapphire East.5 oz Tonic Syrup2-3 oz Seltzer1 dash Bittercube Orange Bitters

Gin Tonic

Recipe

PresentationBuild cocktail in highball glass. Add ice,

stir to amalgamate syrup, garnish withvertically slit lime wedge.



Fat .75 oz Cazadores Reposado.75 oz Martini & Rossi Rosato VermouthSk. .75 oz Foolproof Orange Liqueur.75 oz Lemon

.25 oz Simple Syrup1 dash Bittercube Jamaican #1 Bitters


The Naked Ballerina Recipe

Presentation

1 oz Cazadores Anejo.5 oz House Grapefruit Liqueur.75 oz Grapefruit juice.25 oz Lime

.5 oz Simple Syrup3 oz Pacifico Cerveza2 dash Bittercube Jamaican #2 Bitters

Short shake, strain.

Stag on the Summit Recipe

PresentationServe in collins glass over fresh ice.Garnish with grapefruit peel.

Serve in martini glass rinsed with GreatLakes Absinthe Rouge. Garnish withdried marigold.

1.5 oz Old Overholt Rye.75 oz Lemon.75 oz Green Tea Syrup.75 oz Insta Vermouth

1 dash Bittercube Trinity Bitters1 oz Seltzer

Short shake, strain through tea strainer.

Six Corner Sling #2 Recipe

PresentationServe in highball glass over fresh ice.Top with seltzer. Garnish with orangeand lemon peels expressed and insert-

ed



Prominent In

Botanical Compounds

Citrus Terpene Limonene

Botanicals are more than the sum of their compounds. Among other things,they are comprised of a number of polyphenols and terpenes and often thesecompounds are found in numerous botanicals, thus providing building blocksfor intricately cohesive cocktails.

Polyphenols are large clusters of organic compounds with an aromatic

benzanoid ring, while terpenes are aromatic hyrdocarbons. Together theyaccount for why we smell the things we smell. The average human tastes 90%through the sense of smell, making a general understanding of polyphenols andterpenes indispensable for the modern bartender. What we can accomplishwhen considering molecular similarities are endless. From basil and bay leaf,carrot and cilantro, to curry and dill, an infinite number of flavor combinationsare waiting to be made. Below are a few botanical structures, theircorresponding shared polyphenol or terpene and basic applications.

Lemon, Lime, Orange, Grapefruit

ApplicationsCitrus cocktails, Gin, Vodka

Also Found InCaraway, cardamom, celery seed,fennel, nutmeg, pink peppercorn,

star anise

Prominent InPine, Sagebrush

ApplicationsGin, Aquavit, Chartreuse

Also Found InAngelica, turkish bay leaf, curry leaf,dill, epazote, hyssop, juniper, the entiremint family, rosemary, tarragon, thyme

Light Polyphenol Pinene

Prominent InHolm Oak, Norway Spruce

Applications

Aged Rum, Bourbon, Cognac

Also Found InCardamom, mace, nutmeg, blackpeppercorn, cubeb peppercorn,marjoram, california bay leaf, carrotseed, spruce

Fresh Polyphenol Sabinene



Terra Spice terraspice.com

Addendum

Terra’s primary business is spices, including original and custom blends. We stock andsell only the cleanest, most natural products available. Products are packaged to orderand are available in restaurant / foodservice containers, bulk, case sizes, and retailpackaging. Product packaging can be custom labeled. Terra Spice Company is locatedin Walkerton, Indiana. Our complete product line can be shipped to customersanywhere in the world.

Bittercube bittercube.com

Blackstrap Bolivar

We create our bitters by hand, peeling hundreds of pounds of citrus, weighing dozensof spices, and many other time consuming tasks! Bittercube Bitters do not use anyextracts or oils, but only “raw” ingredients.

Full-bodied, with molasses,clove, sassafras andsarsaparilla aroma andavors.

Bombay Sapphire GinBombay Sapphire is as unique today asthe 1761 recipe it is based on; using onlythe best botanicals, from the bestlocations, hand picked at the best timeof year.

The 10 precious botanicals used in ourgin are held separate from the spirit inperforated copper baskets, and whenthe heated vapours rise, the distinctiveavour of the botanicals are released.The result? A complex aromatic liquid

that delivers a broader, more balancedavour.

Bombay Sapphire East First introduced in 2011, BombaySapphire East features two additionalbotanicals, lemongrass and blackpeppercorn.

Created to match the same standard ofexcellence as Bombay Sapphire, this ginis crafted to balance the sweetness ofAmerican tonics while still delivering thecomplex avors and aromas one wouldexpect from a Bombay gin.

Light and aromatic, withnotes of chamomile,

jasmine, cinnamon anddried fruits.

Cherry Bark VanillaAromatic and potent, withhints of cherry, cocoa andMadagascar vanilla.

Jamaican #1 Jamaican #2Robust Jamaican Spiceovertones, with hints ofginger and black pepper.

Bright, with grapefruit andhibiscus overtones, andunderlying island spicenotes.

OrangeCitrus forward with aromasof caramelized orange,toasted coriander, andtoasted cardamom.

@bittercube

Bombay Sapphire bombaysapphire.com @sapphireginusa



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Exotic Botanicals 2014