I developed and costed out this new drink menu for our new to-go model during the week of March 16th. I know it seems basic, and it is meant to be because there weren't employees to produce the drinks only Minjeong and her husband Jihuk so it had to be streamlined and also use the produce, herbs and other supplies that the restaurant already had in its possession.
Orange Spritz:
Fill 12 oz plastic to-go cup with ice
Juice 3 oranges (6 halves) directly into the cup
Fill to fill line with sparkling water
Garnish with nasturtium flower (use tongs)
*nasturtium flowers are rich in vitamin C and are antiviral, antifungal, and antibacterial
Grapefruit Spritz:
Fill 12 oz plastic to-go cup with ice
Juice 1 - 2 grapefruits (2 -4 halves) directly into the cup
Fill to fill line with sparkling water
Garnish with nasturtium flower (use tongs)
*nasturtium flowers are rich in vitamin C and are antiviral, antifungal, and antibacterial
No’Jito:
Fill 12 oz plastic to-go cup with ice
Juice 6 limes (12 halves) directly into cup
Add 1 oz of honey mint syrup directly into cup
Fill to fill line with sparkling water
Stir once with bar spoon
Garnish with a bundle of mint leaves
*No rum = a No’jito
Honey Lemon Thyme:
COLD
Fill 12 oz plastic to-go cup with ice
Juice 4 lemons (8 halves) directly into cup
Add 2 oz of honey thyme syrup directly into cup
Fill to fill line with sparkling water
Stir once with bar spoon
Garnish with several thyme sprigs
*Like natural Theraflu / You can serve it hot too!
Ginger Shot add on:
Juice cleaned and peeled ginger into a sterilized pitcher
Serve 3 oz of ginger juice into a 4 oz to-go cup (fill up ¾ of the way)
Serve on its own or as a “sidecar” to any other drink
Ginger Toddy:
In a 12 oz Paper to-go cup juice 2 lemons (4 halves) directly into cup
Add 2 oz of plain honey syrup
Add 3 oz of fresh pulled ginger juice
Fill with hot water
Stir briefly to integrate
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