Daisy (v2)from: kimballALL (0) >>INVENTORY<<

Recipe

  • 1.5oz PM spirits still strength blanco tequila

  • 0.5oz cucumber juice

  • 0.75oz cilantro syrup

  • 0.75oz lime

  • 10 drops saline solution

  • top with 1oz mineral water

  • garnish: cucumber & micro cilantro

*cilantro syrup (This technique works with basically any

green herb) Ingredients:

  • 100g cilantro leaves
  • Water & sugar, as directed below.
  • Bring 2.5 Liters of water to a rolling boil
  • Blanch the mint in boiling water for 20-30 seconds in a blanching basket. This may take a few rounds. Don't overcrowd the blanching basket.
  • Immediately shock in an ice water bath.
  • Squeeze all excess water out of mint
  • Chill blanching water which is now herbal tea
  • Puree mint with 1000g blanching tea for about a minute gradually blending to high speed.
  • Strain your puree through a large conical strainer
  • Weigh liquid and add equal parts sugar. Ex. 960g mint liquid, 960g sugar
  • Blend well until fully dissolved