Fig Conserve for fig vodka
Halved and stemmed dried figs to fill pot (such as pasta pot)
2 bottles ruby port
4 cups sugar
Combine and cook over medium heat until syrupy
Fig Infused Vodka
1 bottle well vodka empty out .5 cup
Fill with fig conserve mixture until bottle is full.
Seal and put date on it
Can be used after 3 days but not before
Keep fig mixture in bottle (DO NOT STRAIN)
1.5 cups honey
.75 cups hot water from espresso machine
.25 fresh lemon juice
.5 teaspoon lemon zest
1cup hot water from espresso machine
1 cup sugar
Handful torn mint
Same as simple syrup recipe
Let steep for 30-45 minutes
Strain mint leaves
BEETS roasted with ginger syrup
12 qts Beets, washed
½ cup Cider vinegar
½ cup Olive Oil
4 cups water
Salt and pepper
Scrub with green Teflon and water first especially around the top. Snap off long tendrils.
Line beets in a hotel pan, single layer only. Cover with parchment and foil securely.
Roast beets at 350 degrees. Check at 1 hr. Test with a sharp knife for doneness.
While still warm, rub beets in towel to remove skins.
4 qts White Sugar
4 qts Apple Cider
2 medium ginger roots-rinsed and chopped coarsely
Sour Mix (for the bar)
1 cup simple syrup
¾ cup lemon juice, freshly squeezed
¼ cup lime juice, freshly squeezed
2 T. orange juice, freshly squeezed
¼ t. Kosher salt
Squeeze all juices, stir in salt and add simple syrup. Stir to combine.
Store refrigerated, and covered. Label with date and toss remainder after 2nd day.