L5 Flashcards
Cosmopolitan
Ice - 12oz - Fill a shaker tin with ice
Skyy Citrus - 2oz Cointreau - 1/2oz Cranberry Juice - 1 1/2oz F.S. Lime Juice - 1/4oz Simple Syrup - 1/4 oz Shake Well (6-8)/ stain/ chilled martini glass
Garnish - Lemon twist on rim
Firefly
Ruffino Prosecco - 1/2oz - float
Ice - 9oz - Fill a shaker tin with ice Milagro Silver - 1 1/4oz Aperol - 1/2oz St. Germain - 1/2oz Lemon Sunburst - 2oz Passion Fruit - 1/2oz Shake extra vigorously (18-20) and stain
Garnish - Orange Peel - Hold naval to stem, peel half way around orange, twist over drink and lay on rim of martini glass
Frozen Ice Mango
Ice - build in blender -10oz Mango Puree - 5oz Mango Juice - 4oz Coco Lopez - 3/4oz Simple Syrup - 3/4oz Blend till smooth
Raspberry Puree - 1/2oz - swirl in 22oz collins
Garnish - Vertically stack lime wheel (on top), orange moon (middle), strawberry (on bottom) with pick inside the glass. Turbo straw
J.W. Pink Lemonade
Sugar rim on Specialty Glass
Ice - Build to fill - Be cautious of sugar rim
Skyy Citrus - 1 1/2oz
Raspberry Liqueur - 1/2oz
Lemonade - 5oz
Add all straight into the glass
Place a lemon wedge (don’t squeeze) on top of drink by the edge of the glass. Turbo Straw
Be careful not to “wreck” the sugar rim in every stage of making this drink even when placing the straw in. Rim degrades very easily.
Lemon Drop Martini
Lemon wedge - squeezed n dropped in tin/ no ice
Ice - 12oz - fill and build in shaker tin
Skyy Citrus - 2 1/4oz
Cointreau - 1/2oz
Lemon Sunburst - 1 1/2oz
Simple Syrup - 1/2oz
Combine in shaker tin and shake vigorously (10-12)
Stain into chilled TALL martini glass with a HALF sugared rim
Garnish - Lemon twist (over the drink) and placed opposite the sugar rim
Lemonade
Sugar rim on 22oz collins
Ice- Build to fill- caution to keep sugar rim intact
Lemonade - 8oz (fill holes in ice to not wreck sugar)
Turbo straw
Be careful not to “wreck” the sugar rim in every stage of making this drink even when placing the straw in. Rim degrades very easily.
Long Island Iced Tea
Ice - Build to fill - Specialty Glass Well Rum - 1/2oz Well Tequila - 1/2oz Well Vodka - 1/2oz Well Gin - 1/2oz Triple Sec - 1/2oz Sweet and Sour - 2oz Coke - 2oz* (bleed line for a couple seconds so soda is cold and carbonated)
Garnish - Lemon wedge (do not squeeze) on top of the drink. Turbo straw
Mai Tai
Ice - Build to fill - Mai Tai glass Orgeat Syrup - 3/4oz Captain Morgan - 3/4oz Triple Sec - 3/4oz Mt. Gay Rum - 3/4oz Pineapple Juice - 1/2oz Orange Juice - 1/2oz Passion Fruit - 1/2oz
Mai Tai Float Rum - 1/2oz -Float -(whalers rum)
Myers Dark Rum - 1/2oz - Float
Garnish - Pineapple wedge on rim, cherry picked through wedge at 45 degree angle into glass. Place orange half moon beside pineapple. Place turbo carefully into glass next to garnish.
When placing straw into drink be careful not to agitate the drink. The Mai Tai has three distinct layers. 1. White on bottom (orgeat syrup) 2. Orange in the middle (liquors and juices) 3. Very dark brown on top (dark rum floats)
Margarita
Ice - 7oz -Build in Mixing glass (Rocks) Short shake
Build in Blender (Frozen) Blend till smooth
Well Tequila - 1 1/2oz
Triple Sec - 1/2oz
Orange Juice - 1/2oz
Sweet and Sour Mix - 2 1/2oz
Garnish - Lime Wheel w/ Turbo Straw next to lime
Pour drink into Viva Grande - Care must be taken when pouring into glass to keep salt rim intact. Never build margarita in the glass its served!
Peach Bellini
Ice - 7oz - Build in blender
Peach Schnapps - 1 1/4oz House Champagne - 2oz Peach Puree - 2oz Simple Syrup - 1/2oz Blend till smooth and pour into Viva Grande
Garnish - Strawberry w/ Turbo beside it
Peach Smoothie
Ice - Build in Blender - 10oz Peach Puree - 5oz Mango Juice - 3oz Cranberry Juice - 1oz Blend until smooth
Raspberry Puree - 1/2oz - Pour in bottom of22oz collins. Pour contents on top puree, causing it to “rise” up inside the glass creating a swirled look.
Garnish - Pineapple wedge and Strawberry. Turbo straw next to the garnish
Pina Colada
Ice - Build in blender - 9oz Cruzan Pineapple Rum - 1 1/4oz Malibu - 1/2oz Cruzan Single Barrel - 1/2oz Pineapple Juice - 2oz Coco Lopez - 2oz Blend till smooth - Pour into specialty pint with crushed toasted coconut rim.
Garnish - Pineapple w/ cherry picked in its side w/ tip of pick inside the glass w/ turbo next to garnish
“Crushed” Coconut should be size of kosher salt to 1/8in. Ensure rimmer sponge is well-soaked w/ simple to ensure a nice full coating to cling to.
Pomegranate Mojito
Build in mixing glass - NO ICE
Mint Leaves - no stems - 1/8oz by weight
Limeade - 1oz - muddle 4-6(fat end) press and turn
Mt. Gay - 1oz
Bacardi - 1/2oz
10 Cane - 1/4oz
Cranberry Juice - 1/2oz
Pomegranate Concentrate - 1oz - Jiggered
Soda (Bleed) - 2oz
Short Shake (1-2) and pour ENTIRE mixture into the specialty pint (dirty pour)
Ice - 8oz - Short Shake and pour entire mixture in Specialty Pint???
Garnish - Lime Wheel w/ mint sprig and two tall thin sip straws
Mojito
Build in mixing glass - NO ICE
Mint Leaves - no steams - 1/8oz by weight
Limeade - 2oz - JIGGERED
Muddle 4-6( fat end) press and turning
Fresh squeezed lime juice - 1/4oz
Cruzan Citrus - JIGGERED - 2oz
Ice - 8oz
Short shake (1-2) and leave in shaker tin
Soda Water - 2oz - Add soda water to tin - pour entire mixture into glass.
Garnish - w/ lime wheel w/ mint next to it. Add two thin sip straws.
Bleed soda gun! Soda MUST be added after shake
Raspberry Lemonade
Sugar rim on 22oz collins
Ice- Build to fill- caution to keep sugar rim intact
Raspberry Lemonade - 8oz (fill holes in ice to not wreck sugar)(shake before pouring)
Turbo straw
Be careful not to “wreck” the sugar rim in every stage of making this drink even when placing the straw in. Rim degrades very easily.
Strawberry Lemonade
Sugar rim on 22oz collins
Ice- Build to fill- caution to keep sugar rim intact
Strawberry Lemonade - 8oz (fill holes in ice to not wreck sugar)(shake before pouring)
Turbo straw
Be careful not to “wreck” the sugar rim in every stage of making this drink even when placing the straw in. Rim degrades very easily.
Ultimate Margarita
Ice - 10oz - Build in Mixing Glass(rocks)(short 1-2)
Build in Blender (frozen)(blend smooth)
Hornitos Resposado - 1 1/2oz
Grand Marnier - 1/2 oz
Cointreau - 1/2oz
Sweet and Sour Mix - 2oz
Garnish - Two limes squeezed and dropped
Pour drink into Specialty Glass - Care must be taken when pouring in glass to keep salt rim intact. Never build margarita in the glass its served!
Coco Lopez
DONT HEAT. Blend 46oz 5-10 seconds.
Store in squeeze bottles.
Use spatula to put in blender/ squeeze bottle
2 day shelf life
Lemon Sunburst Mix
Sunburst - 32 oz
Dont add water
1 day shelf life but use AM line check to validate
Limeade
Key West Lime Juice - 6oz
Simple Syrup - 24oz
Combine into a store and pour and shake
2 Day Shelf life
Raspberry Lemonade Batch
Lemonade - 116oz
Raspberry Monin syrup - 2oz
Raspberry Puree - 10oz
Combine in a gallon container and shake well. Must be made with LEMONADE!
Yield 128 oz - Shelf Life 1 Day
Monin and Puree MUST be measured
Simple Syrup
Sugar - 4 cups
Hot Water - 2 cups
Waring Blender - Add hot water, add sugar immediately and blend 40-60 sec. Chill 12 hours
Yield 34oz - Shelf Life 7 days
Repeat 4 times to yield a gallon. Don’t BATCH!
Strawberry Lemonade Batch
Lemonade - 108oz
Raspberry Puree - 20oz
Combine in a gallon container and shake well. Must be made with LEMONADE!
Yield 128 oz - Shelf Life 1 Day
Strawberry Puree MUST be measured!
Strawberry Puree
Frozen sliced Strawberries in heavy syrup - 1 Jug.
Divide and blend in multiple blenders and return to original container to mix 100%. Pour in 48oz dip cups and refrigerate.
Yield 96oz - Shelf life 2 Days
Strawberry Puree
Frozen sliced Strawberries in heavy syrup - 1 Jug.
Divide and blend in multiple blenders and return to original container to mix 100%. Pour in 48oz dip cups and refrigerate.
Yield 96oz - Shelf life 2 Days
CCF Sweet and Sour Mix
Sweet & Sour Mix - 32oz
32 oz
Dont add water
1 day shelf life but use AM line check to validate
Balsamic Vinaigrette
(B) - Sweet - Sugar
(M) - Sour/Tart - Red and Balsamic Vin
(F) - Salt - Soy Sauce
3.5 day shelf/ line 6th pan/ 2oz ladle
Brown color, black pepper evident
MEDIUM THIN consistency
Thin and dark = oil added too quickly
Thick and light = oil added to slow
Orange Sauce
(B) - Sweet - Sugar/Orange
(M) - Tart/Salt - Rice Vinegar/ Soy Sauce
(F) - Sweet/Heat - Orange and chile Garlic paste
Sauce should be smooth in texture
MEDIUM THICK consistency (syrup like)
3.5 day shelf/ line 1.6 pan/ 5oz ladle
Dark orange brown, chile flakes evident, sauce ALWAYS held WARM
Cilantro Dressing
(B) - Tart - Lime Juice
(M) - Sweet - Honey and Orange Juice
(F) - Cilantro/Cumin
MEDIUM THICK
2 day shelf/ line 6th pan/ 3oz ladle
Lime green color with chopped cilantro evident, use ONLY leaves, NO STEMS to ensure a vibrant color and flavor, ?Lime vin base?
Spicy Peanut Vinaigrette Blended
(B) - Sweet/Salt - Sugar and Soy Sauce
(M) - Peanut - Chopped peanuts and peanut butter
(F) - Heat - Crushed chili flakes/Cayenne pepper
MEDIUM THIN
3.5 day shelf/ line 6th pan/ 1oz ladle, squeeze
bottle
Brunt orange/brown in color with chopped peanuts n chili flakes evident, chunky consistency
Caesar Dressing
(B) - Creamy - Mayo
(M) - Tart - Red wine vinegar
(F) - Salt - Parm/Romano and Garlic
PUDDING
48 hr shelf/ line 1/6th pan/ 4oz ladle
Off white in color, ground pepper evident. If the dressing is granular check the parm/romano blend for the end possible being grated
Cashew Sauce
(B) - Sweet/Salt - Sugar and Soy Sauce
(M) - Balance - Hosin Sauce, Sherry Wine, Garlic
(F) - Heat - Chili garlic paste, crushed chili flakes
MEDIUM Consistency
3.5 day shelf/ line 1/6 pan/ 5oz ladle
Deep red/brown shiny in color w/ chopped garlic and chili flakes evident
Ranch Dressing
(B) - Salt - Parm cheese
(M) - Balance - Garlic and Herb
(F) - Creamy Sweet - Mayo and Buttermilk
MEDIUM Consistency
3.5 day shelf/ line 1/6 pan/ 2oz ladle
Creamy white in color with specs of herbs/ spices evident, smooth texture
Thai Peanut Sauce
(B) - Sweet/Salty - sugar and soy sauce
(M) - Balance - peanuts and garlic
(F) - Heat - Crushed chili flake, ginger, cayenne pepper
MEDIUM THICK Consistency
3.5 day shelf/ line 1/6 pan/ 1oz ladle
Reddish peanut brown in color, smooth, chopped ginger evident
Chinese Plum Dressing
(B) - Sweet - Plum sauce
(M) - Sour/Tart - Rice Vinegar
(F) - Balance - Ginger and Sesame
MEDIUM THICK Consistency
3.5 day shelf/ line 1/6 pan/ 4oz ladle
Deep red/brown color, smooth texture, dressing must be made early enough so it has enough time to properly cool before service. Must be served cold below 45 degrees.
Black Beans
Black beans 10lbs, Water 3 gals, Cumin toasted and ground fine 1/2 cup, Granulated garlic 5 tbls, Serrano chiles(seeds removed) 4 halves, Canola oil 4fz, Red onion 5lbs, Celery 1lb, Canned green chiles 1 can, Chipotle chiles 1/2 can, hot water 2 cups + Chicken base 12oz, Beef base 3oz, Red wine vinegar 3Tbl, Brown sugar 2 Tbl, Kosher salt 2 Tbl, Cilantro leaves 3oz
Check water level after 2 hours. DONT ALLOW BEANS TO DRY. Add more water if needed. Beans should always be covered in 1/2 to 1 inch of liquid. When correct = beans tender and liquid slightly thickened.
End pieces and center sections of red onions may be used for this as long as the onion is up to our standard. WATCH VIDEO
3.5 day shelf/ yield 1 lexan (34 lbs)
