Syrups, Shrubs, and Infusions of Bar Marilou

Question 1

Simple Syrup

Answer 1

1 liter of water and 1000 grams of sugar. Warm water, dilute the sugar until is completely transparent

Question 2

Pineapple Syrup

Answer 2

1 liter of pineapple juice and 1 liter of simple syrup. Put the pineapples through the blender if using pineapple chunks rather than juice. Filter the pineapple juice with strainer and spatula if blended then mix together/filter if necessary.

Question 3

Honey Syrup

Answer 3

500 ml of water and 1 liter of honey. Warm water, dilute the honey completely

Question 4

Salty Grapefruit

Answer 4

700 grams of grapefruit juice, 1 kilogram of sugar, 10 grams of kosher salt, 12 cardamom pods, 5 grams of fresh ginger. Dilute with the mixer until is 100% mixed, a foam will be in top of the syrup

Question 5

Rosé Agave

Answer 5

500 grams of agave syrup and 500 grams of rosé wine. Dilute agave completely, do not heat.

Question 6

Passion Fruit Shrub

Answer 6

3 kilograms of Passion fruit purée, 800 ml of balsamic vinegar, 2100 grams of sugar. Mix/filter.

Question 7

Strawberry Shrub

Answer 7

500 grams of strawberries, 500 grams of sugar, 200 grams of white balsamic vinegar, 335 grams of water. Mix/filter. Good to use after 48 hours of infusion.

Question 8

Lemon Shrub

Answer 8

250g/500g of sugar, 208g/416g of apple cider vinegar, 83g/166g of lemon zest. Blend sugar and zest on high for three minutes. Add vinegar. Blend again and strain.

Question 9

Kaffir Absolut Elyx

Answer 9

1 liter of Absolut Elyx, 100 grams of dry kaffir lime leaves. Infuse for 20 minutes/filter.

Question 10

Caramel Calvados Fat Wash

Answer 10

1 liter of calvados, 400 grams of salted caramel. Mix all the ingredients in freezer for 2 hours. Strain using coffee filter until clear.

Question 11

Absinthe Salt

Answer 11

250 grams of Pernod absinthe, 500 grams of salt. Cook in the oven, low temperature

Question 12

Salted Caramel

Answer 12

1000 grams of sugar, 700 grams of cream, 10 grams of salt. Heat sugar on the stove. When it begins to brown, remove from heat, add cream and salt and let cool down.

Question 13

Ingredients List for Cocktails

Answer 13

sugar, pineapple juice, honey, kosher salt, cardamom pods, fresh ginger, agave syrup, rosé wine, Passion fruit purée, strawberry puree, strawberries, balsamic vinegar, white balsamic vinegar, apple cider vinegar, dry kaffir lime leaves, salted caramel, mint, basil, tarragon, lime juice, limes, lemon juice, lemons, grapefruits, grapefruit juice, oranges, olives, amarena cherries, edible flowers, almonds, sesame oil, blackberries, chickpea water (aquafaba), teardrops