Olympic Sour

• 1.5 Rittenhouse 

• .75 St Germaine

• .25 Simple

• .75 Lemon

• 4d Scrappy’s Lavender Bitters

• Lavender Sprig

Shake, up, coupe

Osmanthus Sage Falernum Infusion

• 800g Velvet Falernum

• 40g osmanthus

• 30g sage leaves (fresh)

• 10g malic acid powder

• pinch of salt

1. Cook sous-vide

2. 2.5 hours

   1. 140 degrees

3. strain through 100 micron bag

July 2018

Osmanthus Syrup

• 400g white sugar

• 400g water

• 25g osmanthus flowers

• 80g Everclear 151

• 11g Malic Acid

1. Cryovac (no air)

2. Cook sous-vide at 140º for 2 hours.

3. Strain through 100 micron Superbag.