cordial Feed

Low- and No-Citrus Innovations from Stillife in Montreal

The 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 Sprays instead of using fresh peels Fermented leftover citrus juice and a drink recipe that uses it Acid-adjusted fruit... Read more →


Methyl Cellulose Foamer and Oleo-Based Lime Cordial from Andreas Sanidiotis

Andreas Sanidiotis, Head Bartender at Lost + Found Drinkery in Nicosia, Cyprus wrote in with a couple tips. Methyl Cellulose as a Foamer Instead of Eggwhites/Aquafaba For egg alternatives I used to use aquafaba and albumin but was not very pleased with either of those. Albumin gives off a weird egg smell after a while which can be very off-putting in cocktails. The same goes with aquafaba, it gives off a smell that does not necessarily compliment cocktails the way fresh egg white will do. On that note after some research and experimentation I stumbled upon Metilgel from SOSA, which... Read more →


Misc Tips from Luuk Gerritsen of Curacao

Luuk Gerritsen lives on Curacao and is the general manager of Kome. Some of the ideas below were developed at previous venues where Gerritsen worked, and he would also like to acknowledge Bar Manager Wesley Quinlan as partner in many of these recipes and procedures. Citrus Gerritsen says, "All our fresh juice will be frozen at the end of the night and agar-clarified the day after. [Agar clarification turns the juice clear and helps it last much longer.] We clarify and acidify citrus for bottled drinks. Also, blending it with a little zest can bring back the aroma." They freeze... Read more →