Apple Soy Ginger Ramen Latte

ingredients

2 oz Rishi Ginger Pu’er Tea concentrate (see below)
1 oz Black Sesame Sweet Soy Syrup (see below)
1 dash bitter end Thai Bitters
5 oz soy milk

Garnish

apple slice
dry ramen noodle
cilantro
pepper + scallion oil
togarashi
black sesame

Build

  • In an 8 ounce latte cup, thoroughly combine the first three ingredients with a mini whisk or spoon

  • Steam the soy milk, then pour on top of the mixture, stirring to incorporate when the cup is half full

  • Garnish excessively with ramen compliments

Rishi Ginger Pu’Er Tea Concentrate

2 sachets Rishi Ginger Pu’Erh Tea
350g Filtered hot Water

  • Brew the tea to Rishi’s specifications, then strain and reserve for up to 5 days

Black Sesame Sweet Soy Syrup

ingredients

400g Granulated Sugar
100g Brown Sugar
500g Granny Smith Apple, sliced thinly
70g ABC Sweet Soy Sauces
30g Sugar Rush Hot Pepper Honey
10g Black Sesame Tahini
8g Pemba Cloves
5g Black Cardamom, crushed
2g Ground Ginger

instructions

  • Use an immersion circulator to bring a bath of water to 155°F

  • While the water is coming to temperature, combine all ingredients in a heavy duty ziploc bag

  • Gently massage the components to incorporate and begin the process of the apple juices turning the sugar to syrup, then roll the bag tightly to remove all air and seal

  • Place the bag in the bath and allow to infuse for 3-4 hours, or until all of the sugar is dissolved into a consistent syrup (sometimes the sugar will sink the bottom of the bag and need to be massaged into the syrup on top)

  • Strain the syrup through a fine mesh sieve and reserve in the fridge for up to 14 days

Summer Solstice

ingredients

2 oz Free Spirits non-alcoholic gin
1/2 oz passionfruit juice
1/4 oz Ginger Passionfruit Syrup*
1/2 oz Pineapple Passionfruit Juice*
3/4 oz Pistachio Rose Orgeat*

Garnish

fruit Saturn, atomized rose water

Build

  • Combine all drink ingredients, shake with ice, strain and pour over crushed ice in a tall 12 oz glass

  • Slice a lemon into rounds, remove the center flesh, thread onto a cocktail pick with an amarena cherry in the center to create a fruit Saturn

  • Spritz with rose water

Ginger Passionfruit Syrup

ingredients

375 mL Liquid Alchemist Passionfruit Cocktail syrup
2 oz raw ginger juice

instructions

  • combine ingredients and mix well

Pineapple Passionfruit Juice

ingredients

5oz passionfruit juice
4oz pineapple juice
5g citric acid
2.5g malic acid

instructions

  • combine all ingredients and mix well

makes 20 cocktails

Pistachio Rose Orgeat

ingredients

200 g shelled pistachios
700 g hot water
250 g sugar
2 pinches salt
2 tsp rose water

instructions

  • Shell pistachios and soak in cold water for 5 minutes. Drain the pistachios and soak in hot water for 5 minutes.

  • Drain the pistachios and remove the thin pink film from each.

  • Add the pistachios to a blender along with 700 grams of hot water and blend for one minute on high.

  • Pour the mixture into a nut milk bag and squeeze out the liquid.

  • Clean the blender then add the pistachio milk back to the blender along with 250 grams of sugar and 2 teaspoons of rose water. blend again to mix well.

  • Bottle and store in the refrigerator for up to three weeks.