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
- Citrus Oil Sprays instead of using fresh peels
- Fermented leftover citrus juice and a drink recipe that uses it
- Acid-adjusted fruit cordial and a drink recipe that uses it
- Fermented (non-citrus) juice cordial and a drink recipe that uses it
- Milk punch with ginger cordial instead of citrus
- Brine recipe and a non-alcoholic cocktail that uses it
- Disposables - napkins, coasters, etc
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.
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.
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.
60ml White rum
45ml Femented citrus cordial
I'll use Pineapple as an example.
1000g Fresh Pineapple Juice
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)
Recipe: California Chrome
45ml Dark Rum
15ml Fino sherry
60ml Pineapple cordial
2 dashes Angostura
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
30ml Oloroso sherry
7ml Amaro lucano
60ml Fermented pear cordial.
We use a ginger cordial to curdle instead of citrus.
900g Martini Ambrato
300g Amaro Meleti
650g Ginger cordial*
500g pear pulp
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.
175g fresh ginger
1.5% acid blend (see above)
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
Let macerate for 24 hours
Non-Alcoholic cocktail with brine:
45ml Seedlip Garden
30ml fresh lime
2 dash celery bitters
Shake/strain/ top soda
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.