brunch cocktails Flashcards
1
Q
Pamplemousse
A
2 batch (pomplemousse liqueur, lillet rose, Campari) 1/2 lime Mint Shake, double strain into flute, top w cremant
2
Q
Basque shandy
A
Pour Pale ale into a collins glass While it settles, shake: 2 batch (blanco tequila, espellette tequila, mezcal) 1 lime squirt avave Strain into highball with IPA
3
Q
Punch de saison
A
Barbancourt rum Apple cider Lemon juice Demerrera Walnut champagne vinegar Angostura Spices Served in punch cup topped w cidre (optional) and a start anise garnish
4
Q
Batch amounts needed/weekend for brunch drinks
A
Punch: 6-8 quarts
Pamplemousse: 6-8 quarts
Bloody: 10 gallons (2 of the largest)
Shandy: 6 quarts
5
Q
Punch de Saison BATCH recipe
A
32 oz barbancourt rum 24 oz apple cider 8 oz lemon juice 8 oz demerrara .5 oz walnut champagne vinegar 10 dashes angostura Add star anise, cloves, whole nutmeg, cinnamon sticks; let batch sit overnight.
6
Q
Pomplemousse BATCH recipe
A
12 oz pomplemousse liquer
12 209 gin
6 lillet rose
2 campari
7
Q
Shandy BATCH recipe
A
24 oz tequila
6 oz mezcal
Infuse with tablespoon of espellete
8
Q
Bloody Marie Mix
A
Multiply all by SIX to for brunch stock: 2 cans tomato juice 32 G fresh horseradish micro plane please 5 oz worcestershire 10 G old bay 4 G black pepper 8 G HDP 16 G celery salt 10 G sriracha 5 oz dijon mustard 3 oz caper berry brine 2 oz lemon juice The zest of 4 lemons 20 oz fresh celery, chopped *strain after 24 hours, and add 5 oz whole grain mustard, 8 G fresh microplane horseradish, 8 G dried lemon thyme leaves*
