1. Drain half of the liquid from the barrel into batch bottles for service: 9 Liters for the 20 L barrels and 4.5 Liters for the 10 L barrels.

2. Batch half-scale recipe in a 10 qt Cambro and stir to combine before refilling the halffilled barrels.

• 1 Gallon Natalie's Lime Juice

• 1 Gallon Natalie's Lemon Juice

• 1 Gallon Simple Syrup (If making your own it is equal parts sugar to water)

1. Mix all ingredients together

2. Portion into Store N Pour

This is an equal parts recipe make whatever size batch works for your location

• 3.25 gallons of water

• 1 Jug of margarita man mix

• 2 liters of lunazul

• . 5 liter of triple sec

2. Mix all ingredients together in cambro

3. Fill machine

4. label remainder and store in walkin

• 3 bottles of Vodka per 3/ 32oz mason jars

• 2 cups of extra virgin olive oil

• 1 bay leaf

1. Distribute 3 bottles of 750ml vodka between 3/32oz mason jars

2. This should put it at or very close to the last measurement marking on jar

3. add 2 cups of olive oil

4. add 1 bay leaf

5. put on lids

6. Shake to mix

7. set timer for 5 min. shake again

8. set timer for 5 min. shake again

9. Place in freezer for 24 hours

10. Remove from freezer

11. press on frozen oil to allow free pouring of vodka

12. place coffee filter in china cap or pasta basket and filter

13. Using a funnel fill glass bottles with finished product

14. Hold in freezer for service

1. Portion into Glass bottles only

Make whatever size batch you need

• 3 Gallons fresh orange juice

• 1.5 Gallons House vodka

• 3 quarts house triple sec

• 1 quart simple syrup

• 1 Gallon wate

1. Fill glass .5 inch from rim

2. maraschino, half moon fresh orange and a cut straw

3. Mix should be frozen enough for cherry to sit on top

• 1 Bottles of bacardi

• 16 ozBottles of Blue Curacao

• 1 qts Pineapple Juice

• 4oz Coco Lopez

• 8oz Lemon juice

• 1 CUPS OF WATER

1. Mix all ingredients together

2. Portion into Glass bottles

• 4 Containers frozen strawberries

• 1.25 Gallons water

• 1 Gallon sour mix

• 1qt Strawberry syrup(finest call)

1. Thaw Strawberries

2. Place in blender or burr mixer

3. Blend until no chunks

4. Add remaining ingredients and stir

5. Labe, date and stor in cooler

Cure and seal your oak barrel

1. Insert the spigot into the face of the barrel. Gently tap with a hammer until properly secure.

2. Fill with water and empty it to remove any kind of waste.

3. Fill it another time with hot water and leave it like that for at least 48 hours. It’ll be helpful to seal and prevent possible leaking. Though it is normal if it leaks a little at first, when the barrel absorbs the water and starts to swell, leaks will start slowing down.

Batch full-scale recipe in a 20 qt Cambro and stir to combine before aging and filling barrel.

Insert the bung into the bunghole and age for 30 days

Procedure

1. Combine the brandy, wine, orange juice, honey, cinnamon sticks and diced apples and oranges in a pitcher

2. Stir well and refrigerate overnight.

Place all ingredients in medium sauce pan and simmer until dissolved.

Let cool and strain into container.

1. Ensure you have followed instruction for 1st time use or refill of barrel

2. Fill barrel with above ingredients

3. Shake barrel

4. Label barrel with date

5. After 14 days the barrel gets emptied into clear 750ml bottles

6. Place label on bottle and store for service.

1. Place sugar in a cambro

2. Add hot water from coffee machine

3. Stir until sugar is disolved

Procedure

1. Add water and sugar to saucepan over medium high heat

2. Cook, stirring, until the sugar dissolves

3. Add jalapenos, reduce the heat to low and simmer for 10-15 minutes

4. Remove from heat and pour the mixture into a blender.

5. Puree until smooth then fine strain into storage container

6. Let cool and store in refrigerator for 7 days.

1. Empty contents of one full bottle(doesn't matter what size)

2. Refill that same bottle with hot water from coffee machine

3. Empty bottle of hot water/agave remnants into cambro

4. Stir until completely blended

5. Portion into glass bottles for service

1. Puree apple, cranberries, vinegar, sage, and rosemary

2. Place sugar, lemon, and orange rinds in a quart sized glass jar and pour the puree over top

3. Tightly seal the lid and vigorously shake.

4. Let sit in a cool, dark place for a week. turn over 1x per day

5. Strain the shrub through a strainer, pressing over large bowl pressing solids to remove all liquid

6. Place in a glass bottle, store in cooler

1. Simmer 10 minutes.

2. Add basil and simmer for another 10 minutes.

3. Strain.

1. Place Jalapeno on broiler cook each side for 1 minute

2. Remove and wrap with saran wrap, this loosens skin

3. let cool

4. cut in half length wise

5. remove skin and seeds

6. Skewer lemon, jalepeno, and olive

1. coat pickle in breader

2. dip in buttermilk

3. coat in breader

4. fry until golden

5. wrap bacon around picle and olive in a S

1. coat pickle in breader

2. dip in buttermilk

3. coat in breader

4. fry until golden

5. wrap bacon around picle and olive in a S