*Manuka Honey SyrupMix two parts Manuka honey with one part hot water. Bottle and store.
*Honey syrupMix three parts honey with one part hot water. Stir thoroughly and store in glass bottle.*Ginger juiceJuice roughly chopped ginger root (skin on) through a centrifugal juicer. Stir white granulated sugar in at a rate of 4:3 (4 parts fresh ginger juice to 3 parts granulated sugar). Stir until sugar is completely dissolved. Bottle and refrigerate.
*Rosemary SyrupCombine 2.2lb water with 3.3lb sugar and 0.66lb rosemary. Infuse for 24 hours. Strain and bottle.*Basil TinctureCombine 33oz Alcohol 96º with 0.66 lbs basil in a vacuum bag. Rest for 24 hours. Strain and bottle.
*Pandan SyrupFill water basin with water and place immersion circulator inside. Set circulator to 135F. Combine 40g Pandan Leaves with 500g 2:1 Cane Syrup in a mixing vessel. Transfer to ziplock bags. When circulator has reached 135F, place sealed infusion inside the water for 2 hours. Transfer infusion to an ice bath until it reaches room temperature. Strain through chinois. Check for any particles (strain again through 400 micron super bag if so). Bottle and refrigerate.
*Strawberry Infused Bacardí Carta Blanca RumSous vide 500g chopped strawberries per 1 bottle of rum for one hour at 60 degrees. Strain and bottle.*Szechuan Pepper Bacardí Carta Blanca RumSous vide 15g Szechuan Pepper per 1 bottle of rum for one hour at 60 degrees. Strain and bottle.*Mint SyrupInfuse 10g mint tea with 1L water for 30 minutes at room temperature. Strain. Add 60g fresh mint leaves and 1.5kg sugar and sous vide for two hours at 60 degrees. Strain and bottle.*Cardamom TinctureInfuse 150g overproof rhum with 30g cardamom seed for 24 hours. Strain and bottle.