Cocktails. The Texture of Nature

Transcription

1 Cocktails 2 The Texture of Nature

2 BASIC textur In Cocktails Quality-approved and certified As an allergy-friendly product! The unique results With BASIC textur foams are as easy as never before. Get a light airy consistency and convince with their stability. You will achieve light foams in a trice. Our product range: BASIC textur: 500 g, 1.5 kg, 4.5 kg BASIC sweet: 250 ml, 500 ml, 7 kg good to prepare guarantee of success clean portioning Recommended dosage % BASIC textur From citrus fruits to BASIC textur albedo juice sacs oil citrus fibre water 2 pectin citrus peels drying special procedure

3 ONE PRODUct FOUR AWARDS STAR AWARD 2015 Category: Food and Beverage PREISTRÄGER 2014 B R A N D E N B U R G E R INNOVATIONSPREIS ERNÄHRUNGSWIRTSCHAFT BRANDENBURGER Innovations Prize Category: Food industry Gewinner ZUKUNFTS PREIS 2014 INTERNORGA Future Award Category: Trendsetter product Food and Beverage INTERGASTRA Innovations Prize Kategorie: Food 3

4 Work hard, shake harder Cocktails by Julia Heilig One must always be ahead of life by at least one whisky (Humphrey Bogart) Higher, faster, further! This motto also applies in the exciting world of gastronomy. It is important to keep a finger on the pulse because the market is continuously extended with new trends and creations. Both in the bar and in the kitchen, fruit caviar, mint espuma and vodka jellies have become fixed components of the molecular world. I found the work with BASIC sweet and BASIC textur especially pleasant, because it behaves absolutely tasteless and emulsifies easily with other ingredients in the shaker. Therefore, long blending with high speed mixer is not necessary. In addition to the high quality that can be achieved with these products, herba cuisine scores on a different level because its products are both vegan and free of any allergens and artificial preservatives and can therefore be safely used in the bar area. Below, you can find the recipe suggestions to inspire you and your colleagues to make new creations with a high quality product. Have fun mixing and creating yourself. Yours, Julia Heilig 4

5 Mix all ingredients in a blender and pour into a cocktail glass. Pour the mass into a 0.5 liter Espuma siphon and screw on one charger (N 2 O). Shake vigorously 2 3 times and top the drink. Decorate. RECIPE OVERVIEW 6 Cocktails with BASIC textur As a protein substitute 11 Cocktails with BASIC textur Applying espuma-siphon 5

6 COCKTAILS WITH BASIC TEXTUR AS A PROTEIN SUBSTITUTE CREAMY CUCUMBER 2.5 cl gin 2 cucumber slices 1.5 cl lime juice 1 T. BASIC textur 1 cl melon liqueur 1 cl maracuja syrup 1. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 2. Strain into a pre-cooled cocktail glass and garnish with a cocktail tomato and pink pepper. BASIC textur Iced Tea 2 cl limejuice 2 cl vodka 2 cl triple sec 2 cl tequila 2 cl gin 2 cl white rum 1 cl BASIC sweet 1 T. BASIC textur coke 1. Put all ingredients except coke in a shaker, fill with ice cubes and shake vigorously. 2. Then fill up the coke in a large fancy glass with ice cubes up to half. 3. The hooked ingredients will be floated on the drink as a topping. Garnish with lime tart and red currants. 6

7 COCKTAILS WITH BASIC TEXTUR AS A PROTEIN SUBSTITUTE BASIl Silver Fizz 5 cl gin 3 cl lemon juice 1.5 cl BASIC sweet 1 T. BASIC textur 10 pcs. basil leaves soda 1. Put all ingredients except soda in a shaker, fill with ice cubes and shake vigorously. 2. Then strain the chopped ingredients into a whiskey tumbler with ice cubes and fill up with soda. 3. Garnish the drink with a basil leaf. 7

8 COCKTAILS WITH BASIC TEXTUR AS A PROTEIN SUBSTITUTE very Berry 3 cl gin 1.5 cl blackberry liqueur 0.5 cl blackberry syrup 2.5 cl lime juice 4 blackberries 1 T. BASIC textur soda 1. Put the blackberries in a shaker and crush with a pestle. 2. Put all ingredients except soda in a shaker, fill with ice cubes and shake vigorously. 3. Strain the drink into a whiskey tumbler with crushed ice and top up with soda water. 4. Garnish with lime slice and blackberry. 8

9 COCKTAILS WITH BASIC TEXTUR AS A PROTEIN SUBSTITUTE APPLE STRUDEL 4 cl Malibu 4 cl apple juice 1 dash lime juice 1 T. BASIC textur 1 knife-tips cinnamon 1. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 2. Strain into a whiskey tumbler with ice cubes and garnish with apple slices. Spring Break 4 cl gin 2 cl lime juice 1.5 cl elderflower liqueur 2 slices of cucumber 1 T. BASIC textur 1. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 2. Strain into a pre-chilled cocktail glass and garnish with a piece of edible flower. 9

10 COCKTAILS WITH BASIC TEXTUR AS A PROTEIN SUBSTITUTE Spicy Fizz 4 cl vodka 2 cl lime juice 2 slices of cucumber 1 T. BASIC textur 1 knife-tips Pepper ginger beer 1. Put all ingredients except ginger beer in a shaker, fill with ice cubes and shake vigorously. 2. Strain into a tall tumbler with ice cubes and fill up with ginger beer. 3. Garnish with chili pepper and cucumber slice. AZTECAN SOUR 5 cl vodka 3 cl lemon juice 1 pc. vanilla bean 1.5 cl BASIC sweet 1 T. BASIC textur 1-2 dashes orange bitter 1. Slice the vanilla bean slightly lengthwise. 2. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 3. Then strain into a whiskey tumbler with ice cubes and garnish with the vanilla bean and orange zest. 10

11 COCKTAILS WITH BASIC TEXTUR, APPLYING ESPUMA-SIPHON RASPBERRY CUBA FIZZ For the drink: 3 cl white rum 1.5 cl lime juice 1 cl BASIC sweet 1 handful of mint leaves For the Raspberry Espuma: 10 cl raspberry puree 30 cl prosecco 2 cl BASIC sweet 8 T. BASIC textur 1. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 2. Then strain into a whiskey tumbler with ice cubes. 3. Top the drink with raspberry espuma and garnish with a mint sprig and raspberry. 1. Mix all ingredients except prosecco in a bowl and carefully stir in the prosecco. 2. Pour the mass into a 0.5 liter espuma siphon, screw on one charger (N 2 O) and shake briefly. 11

12 COCKTAILS WITH BASIC TEXTUR, APPLYING ESPUMA-SIPHON VEGAN WHITE RUSSIAN For the drink: 4 cl vodka 2 cl coffee liqueur For the topping: 5 cl almond milk 1 T. BASIC textur Pour vodka and coffee liqueur into a whiskey tumbler with ice cubes. 1. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 2. Then carefully strain on the drink over a bar spoon. Tip: Sprinkle the drink with a little almond brittle. 12

13 COCKTAILS WITH BASIC TEXTUR, APPLYING ESPUMA-SIPHON G & J (Gin & Juice) For the drink: 15 cl red grape juice 5 cl gin 1 cl lime juice Pour all ingredients into a Bordeaux wine glass with ice cubes and stir with a bar spoon. For the grapefruit espuma: 40 cl pink grapefruit juice 1 cl BASIC sweet 8 T. BASIC textur 1. Mix all ingredients vigorously in a bowl or blender. 2. Then fill in a 0.5 liter espuma siphon and screw on one charger (N 2 O). 3. Shake vigorously 2 3 times and top drink. 4. Garnish with a lime twist and a grape. 13

14 COCKTAILS WITH BASIC TEXTUR, APPLYING ESPUMA-SIPHON ApricOt Lady For the drink: 5 cl white rum 2 cl Cointreau 2 cl lime juice 1 T. BASIC textur 1 dash BASIC sweet 1. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 2. Strain into a pre-cooled cocktail glass. For the apricot espuma: 40 cl apricot juice 8 T. BASIC textur Mix the ingredients vigorously in a blender or with a whisk. 2. Fill the mass into a 0.5 liter espuma siphon. 3. Screw on one charger (N 2 O), shake vigorously 2 or 3 times and then top the drink. 4. Garnish with a grated Tonka bean and an apricot.

15 COCKTAILS WITH BASIC TEXTUR, APPLYING ESPUMA-SIPHON FRENCH PEAR For the drink: 3 cl cognac 1 cl Cointreau 1 cl lemon juice 1 dash BASIC sweet 1. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 2. Then strain into a pre-cooled cocktail glass For the pear espuma: 35 cl pear juice, fresh 6 T BASIC textur 2 cl lemon juice 1 knife-tips cinnamon (ground) 1. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 2. Then strain into a pre-cooled cocktail glass. 3. Screw on one charger (N 2 O) and shake vigorously 2 3 times. 4. Top the drink with the espuma and garnish with a pear slice. 15

16 COCKTAILS WITH BASIC TEXTUR, APPLYING ESPUMA-SIPHON Bugs Bunny For the drink: 4 cl gin 2 cl lime juice 2 cl Lillet Blanc 1 cl BASIC sweet 1. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 2. Then strain into a whiskey tumbler with ice cubes. 1. Mix all ingredients in a blender. 2. Pour the mass into a 0.5 liter Espuma siphon and screw on one charger (N 2 O). 3. Shake vigorously 2 3 times, then top the drink and garnish with a mini carrot. For the carrot espuma: 40 cl carrot juice 8 T. BASIC textur 2 cl lime juice 1 dash olive oil 16

17 COCKTAILS WITH BASIC TEXTUR, APPLYING ESPUMA-SIPHON AFTER EIGHT COCKTAIL For the drink: 2 cl green peppermint liqueur 2 cl white Crème de Cacao 2 cl cream 1. Put all ingredients in a shaker, fill with ice cubes and shake vigorously. 2. Strain the drink into a pre-cooled cocktail glass. 1. Mix all ingredients in a blender. 2. Pour the mass into a 0.5 liter Espuma siphon and screw on one charger (N 2 O). 3. Shake vigorously 2 3 times and top the drink. 4. Garnish with chocolate chips and a mint leaf. For the chocolate espuma: 35 cl milk 8 T. BASIC textur 6 cl Chocolate sauce 4 cl brown Crème de Cacao 17

18 Register A After Eight Cocktail 17 Apple Strudel 9 Apricot Lady 14 Aztecan Sour 10 B BASIC textur Iced Tea 6 Basil Silver Fizz 7 Bugs Bunny 16 C Creamy Cucumber 6 French Pear 15 G (G&J) Gin & Juice 13 R Rasberry Cuba Fizz 11 S Spring Break 9 Spicy Fizz 10 V Vegan White Russian 12 Very Berry 8 18

19 Creative Fast 100% Textur 19

20 The Texture of Nature 20 Herbafood Ingredients GmbH herba cuisine Phoebener Chaussee Werder (Havel) Germany