Cocktail list Flashcards
Sad Panda
1.5 oz. Gin
0.5 oz. Watermelon
0.5 oz. Aloe
0.5 oz. Lime
0.5 oz. Simple
B: Shake, strain, coupe
G: Melon flower
Shaolin Sword
1 oz. Gokoo Shochu 1 oz. Vodka 1 oz. Calpis B: Shake, strain, Collins G: Pomegranate seeds
The Supreme Leader
1.5 oz. Chili Vodka
0.5 oz. Lime
0.5 oz. Coconut Water
0.5 oz. Simple
B: Shake, strain, dbl rocks
G: Lime Wedge
Ashi-Magari
1.5 oz. Keffir Lime
0.75 oz. Tamarind
0.5 oz. Simple
0.25 oz. Lime
B: Shake, strain, dbl rocks
G: Salted lime wheel
Shrub You Long Time
1.5 oz. Gin
0.75 oz. Grapefruit Shrub
0.5 oz. Cardamom/Rosemary Simple
10 Dash Rizzo
B: Shake, strain, Collins. Top with soda.
G: Rosemary Sprig
Super Ichiban Shandy
10 oz. Kirin 1 oz. Cynar 0.75 oz. Lemon 0.5 Ginger syrup 2 oz. Kirin Slush B: Build in pint. Top w. Slush.
Red Dragon Syndicate
1.5 oz. Vanilla Mellow Corn
0.75 oz. Grenadine
0.75 oz. Lemon
2 dash Angostura
B: Shake, strain, Collins
G: Angostura lemon
Bangkok Bitter (Batch)
4 L Kaffir gin 2 L Cyan 2 L Lemon juice 2 L Honey simple 10 L Water 2.75 oz Angostura bitters 2.75 oz Orange bitters 25 g Salt
Zen Fashion (Batch)
10 L Buddha whiskey 5 L Water 1 L 2:1 Dem. Simple 5 oz Angostura 2.5 oz Peychaud's
Matcha GNT (Batch)
5 L New Am. Gin
1.875 L Tonic Syrup
6.25 L Water
4 tsp Matcha
Paper Crane (Batch)
3 L Aperol 3 L Foro 3 L Mellow corn 3 L Lemon juice 7 L Water 18 g Salt
House Tonic
100 g Lemongrass 60 g Chinchona 30 g Citric acid 20 ea Allspice berries 2 ea Limes 1 ea Lemon 0.25 tsp Salt 4 cup Water 8 oz 2:1 Dem. Simple
Thai Basil Simple
100 g Thai basil
6 c Water
6 c Sugar
Fried Chicken Bun
Chicken marinated in garlic, onion and sambal then steamed until fully cooked. It is breaded in Panko crumbs then fried. Aioli: tahini, sesame oil, Dijon mustard, Chinese peppercorn, salt, sugar, vinegar. Topped w. Slaw: shredded celery root, Apple and lemon vinaigrette. Garnished w. Cilantro.
Pork Belly Bun
Prom belly is marinated in char siu sauce (bean paste, ginger, garlic, soy sauce five spice and brown sugar). Pork belly is seated on griddle until outside is crispy. Topped w. Cucumbers and pickled red onions (vinegar, soy sauce, sugar, salt and chili oil). Garnished w. Sliced scallions.
Grilled Flat-Iron Steak
Steak is marinated in soy sauce, sesame oil, brown sugar and apple then grilled to med rare. It is topped with kimchee butter and served over braised red cabbage (onion, ginger, sesame oil, sesame seeds) and tamarind sauce (onions, garlic, tamarind, grapefruit, pomegranate, soy sauce, fish sauce, pepper, thyme, rosemary and fennel.
Pickle Plate
(3 different pickles, 3 different garnishes).
Picked green beans w. Toasted chili oil and Szechuan peppercorns. Pickled cucumber w. Toasted sesame oil and toasted sesame seeds. Pickled yellow squash, zucchini, and onion w. Shiso.
Daikon Fries
Steamed, puréed daikon radish mixed with rice flour, hand cut then fried. Served w. Gochujang ketchup (Korean chili paste with fermented soy beans, ketchup, scallion and ginger) and Mushroom XO (mushroom, mayo, black vinegar and scallion).
Chicken Wings
Wings marinated in shaoxing wine (similar to Sherry), ginger, lemongrass and canola oil. Steamed until cooked, dusted in cornstarch and rice flour then fried. Tossed in black pepper and szechuan peppercorns. Served w. Lemon wedge, pickled celery sticks and cilantro.
Sausage
Grilled pork sausage (pork, cilantro, mint, Thai basil, garlic, fish sauce). Served w. Spaghetti squash (Nuoc Cham - Vietnamese sweet and sour, mint, cilantro) and hot mustard (mustard and wasabi powder).
Ribs
3 - Dt. Louis style.
Pork ribs cured in salt, black pepper, fennel and Chinese peppercorns. Cooked slow and low w. Applewood. Brushed w. Honey and hoisin sauce (sweet potatoes, toasted sesame paste, soy sauce, garlic, ginger and onion. Topped w. Sesame seeds and scallions.
Octopus Salad
Octopus braised in cort buillon. Roasted on the flat top with delicata squash. Tossed w. Escarole, frisée and mint. Dressed w. Sweet chili sauce (garlic, toasted fennel, lime). Topped w. Peanuts.
Clam Stew
Broth made from smoked ham hock, carrot, onion, celery, miso and ginger. Rice cakes made from rice flour and glutinous rice flour. Stew is cooked with picked meat, escarole and rice cakes. Filled w. Countneck clams. Finished w. Vinegar and gremolata.
Rice Bowl
Rice is steamed and mixed w. Ginger scallion relish. Brussels sprout kimchee (demented rice, sambal, ginger, garlic). Smoked mushrooms marinated in caramel soy sauce. Topped w. Poached egg, sunflower spirits, rice crisps, scallion and sesame seeds. Served w. Fermented plum chili sauce (vinegar, water, shishito, sorano).
Spicy Pork Mapo
Fried potatoes, pork ragu, black vinegar cream sauce.
