NWM Juices/Cordials/Batches

Question 1

Honey + Peach oolong

Answer 1

Polyfora Honey 250ml
Whittard Peach Oolong 5
Water 400

Brew @ 85c for 5.5m
Top up to 750ml

Question 2

Lychee Cord

Answer 2

Fresh Lychee 565ml
Lychee Juice Rubicon 250ml
Citric Acid 2tsp
White Casor Sugar 100

Strain, use leftover juice to rinse
Add Citric

Blend Lychee with half juice

Question 3

Berry Cord

Answer 3

Blackberries 2 punnets
Raspberries 2 punnets
White Castor Sugar 500

Muddle w/1600ml of water
Bring all to boil
Simmer for 45-60m

Question 4

Ginger Ale

Answer 4

Peeled Ginger 250
Lemon juice + Peel 2
Citric Acid 2tsp
Golden Castor Sugar 500

Smash, chop, grate ginger w/ 800ml
Bring all to boil
Simmer 45-60min

Question 5

Lemon Cord

Answer 5

Lemon Juice 250ml
White Castor Sugar 80

0.62 golden ratio

Question 6

Burnt Toast Syrup

Answer 6

Brioche Loaf 500ml
Maple Syrup 500ml
Takara Shirashinken 360ml
MBB Miracle Foamer 15 Drops

Seal with maple syrup
sous vide 60c, 45mins

Burn brioche 180 for 30min
Seal with maple syrup
sous vide 60c, 45min
blend with sochu and foamer
strain with chinois

Question 7

Kombu Awamori

Answer 7

Higa Zappa White Awamori 720ml
Kombu 30ml

Question 8

Melon Sour Batch

Answer 8

Midori 310ml
Absolut Vodka 240ml
Bunraku Pure Junmai Gino 60ml
Kawatsuru Daikoku Nigori 60ml
Simple Syrup 50ml

Question 9

Marg Batch

Answer 9

El Tequileno 500ml
Cointreau 250ml

Infuse with chilli 12h fridge

Question 10

Simple Syrup

Answer 10

White Castor Sugar 240ml
Water 460ml

In grams