Make candied citrus peels from oleo saccharum
Freezing and Thawing Citrus Ends in an Attempt to Make Oleo Saccharum

Low- and No-Citrus Innovations from Stillife in Montreal

Annotation 2020-05-22 112050The bar Stilllife in Montreal uses no fresh citrus juice on their menu. The citrus products they do use are waste created by their other bar, The Cloakroom

Bar owner Andrew Whibley emailed with some information and recipes from the bar.

He made sure to credit the other members of his team for these recipes as well: 

Andrew Whibley- Owner Stillife/Cloakroom Bar
Jonas Kempeners - Manager Cloakroom
Jay Lawson- Prep manager Stillife
Anna Levy- Prep manager Cloakroom

 

Quick Links

 

Citrus Oil Tincture

Instead of using zests, we use a citrus tincture to finish drinks. This is the same for other citrus (lemon, grapefruit, lime etc). The major advantage is you can finish a few hundred drinks with the skin of very few fruits.

Orange Spray:

28g orange peel

250ml 45% neutral spirit

Cook at 165F sous vide for 2 hours.

Put it in an atomizer and use to finish cocktails like Manhattans or Negronis.

 

 

Fermented Citrus Juice Cordial

This is a good way to give second life to your citrus juice.  Use citrus juice that’s a day or two old- whenever your bar would normally toss away..

Add 45% of the weight of the juice in sugar.

Mix for about a minute in the blender.

Pour mixture in a glass jar, add a healthy scoby (standard kombucha scoby), cover the top of the jar with a cloth and leave in a warm(25 Celsius ish) for around 5 days.

You would then strain out the scoby and use in drinks that call for simple sugars and citrus.

The acids and balance should be stable for around 10 days.

 

Fermented Daiquiri:

60ml White rum

45ml Femented citrus cordial

Shake/strain.

 

 

Standard Acid-Adjusted Fruit Cordial

I'll use Pineapple as an example.

1000g Fresh Pineapple Juice

200g Sugar(20%)

3g Acid blend (.25% of volume of juice +sugar- this could vary, usually trying to get the pH to 3.2)

(we use equal parts citric, malic, tartanic acids for blend)

Blend together.

 

Recipe: California Chrome

45ml Dark Rum

15ml Fino sherry

60ml Pineapple cordial

2 dashes Angostura

Shake/strain

 

 

Fermented Fruit Cordial

I'll use pear as an example. We use the same techniques for pineapple, strawberry, pear and tomato. The only difference is the amount of acid we use.

We start off by clarifying the pear and adding 20% sugar

We then add 10% of lacto-fermented pear waste- (1% salt added to pear pulp, vacuum sealed and left at 25 Celsius for 3-5 days.)

We allow to ferment for 24 hours at 25 Celsius.

To finish we strain then add .5% acid blend- or get the ph around 3.2. (For a pH meter we use the ones from Modernist Pantry.)

 

Recipe using fermented fruit cordial: American Pharoah

15ml Bourbon

30ml Oloroso sherry

7ml Amaro lucano

60ml Fermented pear cordial.

 

 

Milk Punch

We use a ginger cordial to curdle instead of citrus. 

600g bourbon

900g Martini Ambrato

300g Amaro Meleti

1230g water

650g Ginger cordial*

500g pear pulp

500g milk

We mix all ingredients together except the milk and the Cordial. We heat up the milk until just before it starts boiling then add to the other ingredients to it. Once its mixed in nicely we add the cordial to curdle everything up. We then pass everything though a super bag- “flipping” it 3 times at the beginning then every 20 minutes for 2 hours.

*Ginger Cordial

175g fresh ginger

600g water

20% sugar

1.5% acid blend (see above)

Blend+strain

 

 

 

Brine Recipe

We actually use a lot of brine in cocktails, so much that the stuff from the jar wasn’t enough so we had to make our own!

500 mL water

125 mL dry vermouth

20 g salt

15 g apple cider vinegar

1 bay leaf

100g olives

Let macerate for 24 hours

 

Non-Alcoholic cocktail with brine:

45ml Seedlip Garden

15ml brine

22ml simple

30ml fresh lime

2 dash celery bitters

Shake/strain/ top soda

 

Disposables:

Coasters: We use recycled leather coasters that are both re-usable and get stolen a lot.

Napkins: we use recycled cotton napkins that are compostable. (My Drap brand.)

Straws: Agave straws that are compostable. Metal for tasting.

Sodas: We are using an in house filtration system (Niagralm) for water/soda. It cost about $5000 and we use 20lb CO2 tanks.