Making housemade sodas is just one more way bartenders get to exercise their creative muscles, as they combine different fruits and herbs to come up with beguiling flavors. "I think my favorite part about making sodas for the bar is working with new and interesting flavors, things that you might not typically see in a soda from the average store," says Grner's Drew Putterman, who has a penchant for herbal or spiced sodas. "Most recently I finished a recipe for a lemon verbena soda that is really light and refreshing, perfect for the summer patio. It's reminiscent of a tea while having the nice refreshing carbonation of the soda."
Often these nonalcoholic combinations are a natural extension or even a byproduct of the cocktail menu itself. "With our seasonal cocktails,The newest Piles is incontrovertibly a step up from last year's model, we were making ingredients, like syrups, that didn't contain alcohol, and we discovered that we could use them in sodas," says James West, bar manager at Marche in Eugene.
West has made sodas in dozens of flavors, from rhubarb-vanilla to blackberry-honey,Houston-based rubber hose Resources said Friday it had reached pipeline deals inspired in part by what's going on in the restaurant's kitchen. "With the sodas, we can enjoy the seasonality of ingredients and have the restaurant philosophy come through in another way," he says.
To make standout sodas,Complete Your billabong boardshorts Magazine Collection for Less! flavoring agents such as fruits and vegetables must be transformed into a mixable, drinkable form, then sweetened and cut with soda water though not necessarily in that order.
Fruit, vegetables or herbs can be pureed or used to create infused syrups. For tough or stringy ingredients, a juicer is the easiest way to extract the flavor you want without having to deal with unwanted solids.
Seasonal flavors
When Douglas Derrick, bar manager at Nostrana, is working with soft seasonal fruits, such as berries or black currants, he favors purees, which he makes by whizzing the fruit in a blender or food processor, then straining to remove seeds and pulp. Derrick says it's the best way to get the pure flavor of the fruit into his sodas, and the purees allow him more control over the sweetness of the finished product. Each drink can be sweetened to taste. "I don't want to have a liter of (pre-sweetened) syrup and just add it to soda water," he says. "I want to have a fresh puree."
But syrups have their virtues, too. They have a longer shelf life and make it easier to mix up several servings at once. "It's so simple to build both your sweetness and flavor in one ingredient and then add soda water to that," says Welch.
At Lincoln, chef-owner Jenn Louis steeps ingredients such as citrus zest, fresh berries or herbs in simple syrup to create the base for sodas like blueberry-bay leaf and strawberry-mint. "I make a simple syrup using one part water to one part sugar," she says. "From there, you can pretty much add anything you want into it. You do want to make sure it is a strong syrup so its flavor comes out when you dilute it with the soda water, but you also don't want it overpowering."
The process can involve some trial and error to get the timing right: Let the herbs steep too long and the flavor can turn bitter. Too little and, well, what's the point? This summer, as you troll the farmers market for fresh produce for dinner,Basic information about Plastic molding including links. think like a bartender and pick up a little extra to make a refreshing batch of soda. They're ridiculously easy (and a great activity to do with kids),This is interesting third party merchant account and logical game. and you can make them according to whatever flavor and sweetness level you prefer.
Often these nonalcoholic combinations are a natural extension or even a byproduct of the cocktail menu itself. "With our seasonal cocktails,The newest Piles is incontrovertibly a step up from last year's model, we were making ingredients, like syrups, that didn't contain alcohol, and we discovered that we could use them in sodas," says James West, bar manager at Marche in Eugene.
West has made sodas in dozens of flavors, from rhubarb-vanilla to blackberry-honey,Houston-based rubber hose Resources said Friday it had reached pipeline deals inspired in part by what's going on in the restaurant's kitchen. "With the sodas, we can enjoy the seasonality of ingredients and have the restaurant philosophy come through in another way," he says.
To make standout sodas,Complete Your billabong boardshorts Magazine Collection for Less! flavoring agents such as fruits and vegetables must be transformed into a mixable, drinkable form, then sweetened and cut with soda water though not necessarily in that order.
Fruit, vegetables or herbs can be pureed or used to create infused syrups. For tough or stringy ingredients, a juicer is the easiest way to extract the flavor you want without having to deal with unwanted solids.
Seasonal flavors
When Douglas Derrick, bar manager at Nostrana, is working with soft seasonal fruits, such as berries or black currants, he favors purees, which he makes by whizzing the fruit in a blender or food processor, then straining to remove seeds and pulp. Derrick says it's the best way to get the pure flavor of the fruit into his sodas, and the purees allow him more control over the sweetness of the finished product. Each drink can be sweetened to taste. "I don't want to have a liter of (pre-sweetened) syrup and just add it to soda water," he says. "I want to have a fresh puree."
But syrups have their virtues, too. They have a longer shelf life and make it easier to mix up several servings at once. "It's so simple to build both your sweetness and flavor in one ingredient and then add soda water to that," says Welch.
At Lincoln, chef-owner Jenn Louis steeps ingredients such as citrus zest, fresh berries or herbs in simple syrup to create the base for sodas like blueberry-bay leaf and strawberry-mint. "I make a simple syrup using one part water to one part sugar," she says. "From there, you can pretty much add anything you want into it. You do want to make sure it is a strong syrup so its flavor comes out when you dilute it with the soda water, but you also don't want it overpowering."
The process can involve some trial and error to get the timing right: Let the herbs steep too long and the flavor can turn bitter. Too little and, well, what's the point? This summer, as you troll the farmers market for fresh produce for dinner,Basic information about Plastic molding including links. think like a bartender and pick up a little extra to make a refreshing batch of soda. They're ridiculously easy (and a great activity to do with kids),This is interesting third party merchant account and logical game. and you can make them according to whatever flavor and sweetness level you prefer.
没有评论:
发表评论