05:17
Sep 2, 2023
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'Just like Dylan Riches and Guest Chef Gus Stiefenhoffer from Published in Vancouver, Canada. We hate paying extra for eggs. So this Bartender\'s Brunch, is about taking the classics, and turning them on their head. This Bloody Mary riff accompanies by a riff on brunch sure to take a pinch out of your Sunday afternoon. What You\'ll Need: - 60 ml (2 oz) Grey Goose - 30 ml (1oz) Tomato Basil shrub - 30 ml (1 oz) Black pepper & fennel syrup - Soda Quick Steps Combine the Grey Goose, shrub, and syrup in a collins glass with ice and a cucumber ribbon. Top with soda. Garnish with a sprig of basil. 01:40 - Tomato basil Shrub: Cut 60 grams of cherry tomatoes in half and place them in a bowl with 125 grams of white sugar. Cover the bowl with saran wrap and let sit on the counter for two days. In a non-reactive (glass) container, combine 125 ml of apple cider vinegar with 10 leaves of basil. Shake and store in the fridge for two days. Combine the vinegar and the sugar in the container and stir until the sugar has dissolved. Strain our the solids and store the shrub in a non-reactive container in the fridge. Should keep for several months. 02:30 - Black pepper & fennel shrub: In a saucepan combine 125 grams of white sugar, 125 ml of water, 1 tablespoon of black pepper, and 60 grams of chopped fennel. Simmer over low heat for 20-30 minutes. Stir to make sure the sugar dissolves. SUBSCRIBE AND SUPPORT BARTENDERS ACROSS CANADA. TURN ON NOTIFICATIONS FOR MORE RECIPES AND COCKTAILS YOU CAN MAKE AT HOME. LIVE PASSIONATELY. ENJOY RESPONSIBLY. Share content/channel with those of Legal Drinking Age and above only. ©2020. BACARDI AND THE BAT DEVICE ARE TRADEMARKS OF BACARDI AND COMPANY LIMITED.'See also:
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