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TABLE OF CONTENTS

SIGNATURE COCKTAILS 5
LA FRESA 5
CALM BEFORE THE COCONUT 6
TULUM SPRITZ 7
NIKKEI SOUR 8
TOMAS COLLINS 9
DREAMING OF OAXACA 10
T&T 11
PISCO PUNCH V.305 12
WEATHERING THE STORM 13
ANDEAN MULE 14

BOTTLED COCKTAILS 15
MONKEY BUSINESS 15
SUNNY ISLES 16
PISCO CAFECITO 17
EL PANA 18

BRUNCH COCKTAILS 19
CALM BEFORE THE COCONUT 19
TULUM SPRITZ 20
TOMAS COLLINS 21
PISCO PUNCH V.305 22
PISCO CAFECITO 23
WOKE UP LIKE THIS 24
LET’S SAMBA 25
BLOODY MARY-A 26
E.L. MICHELADA 27
BOOZY AGUA FRESCAS (GLASS) 28
BOOZY AGUA FRESCAS (BOTTLE) 29
SPARKLING COCKTAIL 30

AMARA BAR BIBLE 1


SUNSET BEACH PARTY COCKTAILS 31
PALOMA 31
BEACH BIRD 32
FLY AWAY WITH ME 33
IMPERIAL T&T 34

HAPPY HOUR COCKTAILS 35


SEASONAL CHILCANO 35
MEZCAL COLADA 36
OLD CUBAN 37
AMARATO SOUR 38
G&T 39

AGUA FRESCAS 40
HIBISCUS AGUA FRESCA 40
CHICHA MORADA AGUA FRESCA 41
TAMARIND AGUA FRESCA 42
HORCHATA AGUA FRESCA 43

AGUA FRESCA BATCHES 44


CHICHA MORADA AGUA FRESCA 44
CHICHA MORADA BASE 45
HIBISCUS AGUA FRESCA 46
HIBISCUS BASE 47
HORCHATA 48
HORCHATA BASE 49
TAMARIND AGUA FRESCA 50
TAMARIND BASE 51

SIGNATURE COCKTAILS BATCHES 52


ANDEAN MULE 52
CALM BEFORE THE COCONUT 53
DREAMING OF OAXACA 54
EL PANA (BOTTLED) 55

AMARA BAR BIBLE 2


MONKEY BUSINESS (BOTTLED) 56
NIKKEI SOUR 57
PISCO CAFECITO (BOTTLED) 58
PISCO PUNCH V.305 (KEG) 59
SUNNY ISLES (BOTTLED) 60
T&T 61
TOMÁS COLLINS 62
TULUM SPRITZ 63
TULUM SPRITZ (KEG) 63
WEATHERING THE STORM 64

BRUNCH BATCHES 65
BLOODY MARY-A MIX 65
FL CITRUS MIX 66
GUAVA MIX 66
AMARA LIMEADE 67
MANGO CHILI MIX 67
PASSION FRUIT MIX 68
WHITE PEACH MIX 68
MICHELADA MIX 69
LET’S SAMBA 70
WOKE UP LIKE THIS 71

INFUSIONS 72
CHILI INFUSED TEQUILA (TULUM SPRITZ) 72
NARANCELLO 73
PIÑA PISCO (PISCO PUNCH V.305) 74
STRAWBERRY INFUSED RUM (LA FRESA) 75

SYRUPS 76
AGAVE SYRUP 76
CHICHA SYRUP 77
DEMERARA SYRUP 78
GINGER SYRUP 79
GRENADINE 80
HONEY, GINGER, TURMERIC (HGT) SYRUP 81

AMARA BAR BIBLE 3


ORGEAT 82
SIMPLE SYRUP 83
VANILLA SYRUP 84
YERBA MATE SYRUP 85

OTHER MISCELLANEOUS INGREDIENTS 86


AQUA FAVA 86
CITRUS SALT 87
COCONUT CREAM 88
MANGO PURÉE (HAPPY HOUR) 89
PANTHER COLD BREW 90

AMARA BAR BIBLE 4


SIGNATURE COCKTAILS

LA FRESA
Ingredients: Method:

- 3 oz La Fresa Batch 1. In shaker


- 2 oz strawberry- 2. Add all ingredients
infused Plantation 3. Add ice
3stars rum 4. Shake
- 1 oz ginger syrup 5. Double strain into
coupe no ice
- 1.0 oz lime juice
Glass: Coupe

Garnish: Strawberry on
glass rim [pic 1]

Straw: NO

[pic 1]

AMARA BAR BIBLE 5


CALM BEFORE THE COCONUT
Ingredients: Method:

- 5.75 oz Calm Batch 1. In coconut filled with


- 1.5 oz Diplomatico fresh ice
Blanco rum 2. Pour Calm Batch
- 0.5 oz Velvet 3. Lightly Grate nutmeg
Falernum on top
- 1.5 oz coconut cream
- 0.5 oz coconut water
Glass: Coconut
- 0.5 oz pineapple juice

Garnish: Grated nutmeg


[pic 1] on top. One
Umbrella [pic 2]

Straw: YES

[pic 1] [pic 2]

AMARA BAR BIBLE 6


TULUM SPRITZ
Ingredients: Method:

- 4.75 oz Tulum Batch 1. In AP glass


- 1.0 oz Fresno-Chili 2. Add ice
infused Milagro blanco 3. Add Tulum batch
tequila 4. Top with club soda
- 1.0 oz Aperol 5. Stir once
- 2.0 oz Hibiscus Agua
Fresca
Glass: AP wine glass
- 0.5 oz lime juice
- 0.25 oz agave syrup
Garnish: Trimmed
-Splash East Imperial club Grapefruit peel [pic 1]
soda
Straw: YES

[pic 1]

AMARA BAR BIBLE 7


NIKKEI SOUR
Ingredients: Method:

- 3 oz Nikkei Batch 1. In shaker


- 1.0 oz Macchu Pisco 2. Add all ingredients
- 1.0 oz Toki whisky 3. Dry shake
- 1.0 oz ginger honey 4. Add ice to shaker
syrup 5. Shake again
6. Double strain into
- 0.5 oz lemon juice coupe

- 0.5 oz lime juice Glass: Coupe

- 1.5 oz aqua fava


Garnish: 4 drops
Angostura bitters [pic 1]
and form into leaf shape on
right side of foam [pic 2]

Straw: NO

[pic 1]

AMARA BAR BIBLE 8


TOMAS COLLINS
Ingredients: Method:

- 2.75 oz Tomas Batch 1. In shaker


- 1.25 oz Principe de 2. Add 4 cucumber quarts
los Apostoles gin 3. Add ice
- 0.75 oz Gracias a 4. Add rest of ingredients
Dios gin except club soda
- 0.75 oz yerba mate 5. Shake vigorously
syrup 6. Strain into Highball over
fresh ice
- 0.75 oz lime juice 7. Top with splash of club
soda
- 1 cucumber slice cut in
quarts Glass: Highball

- East Imperial club soda


Garnish: Shaved cucumber roll
[pic 1] + purple basil spring [pic
2]

Straw: YES

[pic 1] [pic 2]

AMARA BAR BIBLE 9


DREAMING OF OAXACA
Ingredients: Method:

- 2.0 oz Dreaming Batch 1. In shaker


- 0.75 oz Montelobos 2. Add all ingredients
mezcal 3. Add ice
- 0.75 oz Green 4. Shake
Chartreuse 5. Double strain into coupe no
- 0.5 oz Luxardo ice
Maraschino
Glass: Coupe
- 1.0 oz pineapple juice
Garnish: Trimmed pineapple leaf
- 0.75 oz lime juice
[pic 1]

Straw: NO

[pic 1]

AMARA BAR BIBLE 10


T&T
Ingredients: Method:

- 2.5 oz T&T Batch 1. In shaker


- 1.5 oz Tesoro 2. Add all ingredients
Reposado tequila 3. Shake
- 0.5 oz Campari 4. Strain into salt half-
- 0.5 oz agave syrup rimmed glass over
fresh ice
- 0.5 oz tamarind agua
fresca
Glass: Double rocks
- 0.75 oz lemon juice
Garnish: Orange zest salt
[pic 1] + orange wheel [pic
2]

Straw: NO

[pic 1] [pic 2]

AMARA BAR BIBLE 11


PISCO PUNCH V.305
Ingredients: Method:

- 7.0 oz Pisco Batch 1. In AP glass


- 3.0 oz Sauv Blanc on 2. Add ice
tap 3. Add Punch draft mix
- 0.75 oz Barsol
pineapple-infused pisco
Glass: AP wine glass
- 0.75 oz Lillet Blanc
- 0.25 oz orange juice
- 0.25 oz lemon juice Garnish: Lemon wheel [pic
- 0.50 oz ginger syrup 1] + 3 strawberry slices [pic
- 1.50 filtered water 2]

Straw: YES

[pic 1] [pic 2]

AMARA BAR BIBLE 12


WEATHERING THE STORM
Ingredients: Method:

- 7.0 oz Pisco Batch 1. In shaker


- 1.0 oz Avua Prata 2. Add all ingredients
cachaça except bitters
- 0.75 oz Mt Gay Black 3. Add ice
Barrel rum 4. Shake
- 0.25 oz Bitter Truth 5. Strain over fresh ice
Pimento Dram in Highball
6. Top with bitters on
- 0.75 oz Pineapple juice top of one ice cube

- 2.0 oz sugarcane juice


Glass: Highball
- 0.50 oz lime juice
Garnish: Sugarcane stick
- 0.50 orgeat syrup [pic1] + orchid [pic 2]

- 2 dashes angostura Straw: YES


bitters

[pic 1] [pic 2]

AMARA BAR BIBLE 13


ANDEAN MULE
Ingredients: Method:

- 2.0 oz Andean Batch 1. In Shaker


- 1.5 oz Pisco 100 2. Add all ingredients
- 0.5 oz Agwa except ginger ale &
bitters
- 0.5 Purple corn “chicha” 3. Add ice
syrup 4. Shake
5. Strain into mule cup
- 0.75 oz lime juice filled one third with
ice cubes
- East imperial ginger ale 6. Add splash ginger ale
7. Top with crushed ice
- 3.0 dashes Angostura using a julep strainer
bitters (so crushed ice is
shaped round on
top)
8. Add bitters

Glass: Amara mule mug

Garnish: Angostura Bitters


[pic 1] + Lime wheel [pic 2]
+ Trimmed Pineapple leaf
[pic 3]

Straw: YES

[pic 1] [pic 2] [pic 3]

AMARA BAR BIBLE 14


BOTTLED COCKTAILS

MONKEY BUSINESS
Ingredients: Method:

- 1.0 oz Zacapa 23yrs rum To Bottle cocktail:

- 1.5 oz Basil Hayden


1. Stir all ingredients
bourbon
with no ice until well
mixed
- 0.75 oz Giffard Banana
2. Bottle with yellow
cap
- 2 dashes Angostura
bitters
If mixing cocktail:
- 1 dash Orange bitters
1. In mixing jar, add all
- 1.5 oz filtered water ingredients no water
(when bottling cocktail 2. Add ice
only) 3. Stir until cold
4. Strain with julep
strainer in glass

Glass: Martini

Garnish: Dehydrated
banana chip [pic 1] hanging
from monkey [pic 2]

Straw: NO

[pic 1] [pic 2]

AMARA BAR BIBLE 15


SUNNY ISLES
Ingredients: Method:

- 2.0 oz Tito’s vodka To Bottle cocktail:

- 0.5 oz Giffard Passion


1. Stir all ingredients
Fruit
with no ice until well
mixed
- 0.5 oz Dolin dry vermouth
2. Bottle with gold cap
- 3 dashes grapefruit bitters
If mixing cocktail:
- 1.5 oz filtered water
(when bottling cocktail 1. In mixing jar, add all
only) ingredients no water
2. Add ice
3. Stir until cold
4. Strain with julep
strainer in glass

Glass: Martini

Garnish: Dehydrated
banana chip [pic 1] hanging
from monkey [pic 2]

Straw: NO

[pic 1]

AMARA BAR BIBLE 16


PISCO CAFECITO
Ingredients: Method:

- 1.0 oz Barsol Quebranta To Bottle cocktail:


pisco
1. Stir all ingredients
- 0.5 oz Don Ciccio Nocino
with no ice until well
mixed
- 0.75 oz Luxardo Angioletto
2. Bottle with red cap
- 3.0 oz Panther cold brew
If mixing cocktail:
- 3 dashes chocolate bitters
1. In mixing jar, add all
- 1.5 oz filtered water ingredients no water
(when bottling cocktail only) 2. Add ice
3. Stir until cold
4. Strain with julep
strainer in glass

Glass: Coupe

Garnish: Trimmed Orange


peel [pic 1]

Straw: NO

[pic 1]

AMARA BAR BIBLE 17


EL PANA
Ingredients: Method:

- 1.5 oz Buchanan’s 12yrs To Bottle cocktail:


scotch
1. Stir all ingredients
- 1.0 oz Pierre Ferrand Dry
with no ice until well
Curaçao
mixed
2. Bottle with orange
- 0.5 oz Amaro L’Erborista
cap
- 3 dashes orange bitters
When mixing cocktail:
- 1.5 oz filtered water
(when bottling cocktail 1. In mixing jar, add all
only) ingredients no water
2. Add ice
3. Stir until cold
4. Strain with julep
strainer in glass

Glass: Double rocks

Garnish: Trimmed Orange


peel [pic 1] + Big ice Cube
[pic 2]

Straw: NO

[pic 1] [pic 2]

AMARA BAR BIBLE 18


BRUNCH COCKTAILS

CALM BEFORE THE COCONUT


Ingredients: Method:

- 5.75 oz Calm Batch 1. In coconut filled with


- 1.5 oz Diplomatico fresh ice
Blanco rum 2. Pour Calm Batch
- 0.5 oz Velvet 3. Lightly Grate nutmeg
Falernum on top
- 1.5 oz coconut cream
- 0.5 oz coconut water
Glass: Coconut
- 0.5 oz pineapple juice

Garnish: Grated nutmeg


[pic 1] on top. One
Umbrella [pic 2]

Straw: YES

[pic 1] [pic 2]

AMARA BAR BIBLE 19


TULUM SPRITZ
Ingredients: Method:

- 4.75 oz Tulum Batch 1. In AP glass


- 1.0 oz Fresno-Chili 2. Add ice
infused Milagro blanco 3. Add Tulum batch
tequila 4. Top with club soda
- 1.0 oz Aperol 5. Stir once
- 2.0 oz Hibiscus Agua
Fresca
Glass: AP wine glass
- 0.5 oz lime juice
- 0.25 oz agave syrup
Garnish: Trimmed
-Splash East Imperial club Grapefruit peel [pic 1]
soda
Straw: YES

[pic 1]

AMARA BAR BIBLE 20


TOMAS COLLINS
Ingredients: Method:

- 2.75 oz Tomas Batch 1. In shaker


- 1.25 oz Principe de 2. Add 4 cucumber quarts
los Apostoles gin 3. Add ice
- 0.75 oz Gracias a 4. Add rest of ingredients
Dios gin except club soda
- 0.75 oz yerba mate 5. Shake vigorously
syrup 6. Strain into Highball over
fresh ice
- 0.75 oz lime juice 7. Top with splash of club
soda
- 1 cucumber slice cut in
quarts Glass: Highball

- East Imperial club soda


Garnish: Shaved cucumber roll
[pic 1] + purple basil spring [pic
2]

Straw: YES

[pic 1] [pic 2]

AMARA BAR BIBLE 21


PISCO PUNCH V.305
Ingredients: Method:

- 7.0 oz Pisco Batch 1. In AP glass


- 3.0 oz Sauv Blanc on 2. Add ice
tap 3. Add Punch draft mix
- 0.75 oz Barsol
pineapple-infused pisco
Glass: AP wine glass
- 0.75 oz Lillet Blanc
- 0.25 oz orange juice
- 0.25 oz lemon juice Garnish: Lemon wheel [pic
- 0.50 oz ginger syrup 1] + 3 strawberry slices [pic
- 1.50 filtered water 2]

Straw: YES

[pic 1] [pic 2]

AMARA BAR BIBLE 22


PISCO CAFECITO
Ingredients: Method:

- 1.0 oz Barsol Quebranta To Bottle cocktail:


pisco
1. Stir all ingredients
- 0.5 oz Don Ciccio Nocino
with no ice until well
mixed
- 0.75 oz Luxardo Angioletto
2. Bottle with red cap
- 3.0 oz Panther cold brew
If mixing cocktail:
- 3 dashes chocolate bitters
1. In mixing jar, add all
- 1.5 oz filtered water ingredients no water
(when bottling cocktail only) 2. Add ice
3. Stir until cold
4. Strain with julep
strainer in glass

Glass: Coupe

Garnish: Trimmed Orange


peel [pic 1]

Straw: NO

[pic 1]

AMARA BAR BIBLE 23


WOKE UP LIKE THIS
Ingredients: Method:

- 1.0 oz St Germain 1. In shaker


elderflower liqueur 2. Add all ingredients
except prosecco.
- 0.5 oz Blood Orange juice 3. Shake
(or seasonal juice as 4. Double strain in glass
directed) 5. Top with prosecco.

- 0.5 oz coconut water


Glass: Martini
- 0.75 oz lemon juice
Garnish: Flower perched
- 0.5 oz simple syrup on glass rim [pic 1]

- Valdo prosecco Straw: NO

- 2 dashes Peychaud’s
bitters

[pic 1]

AMARA BAR BIBLE 24


LET’S SAMBA
Ingredients: Method:

- 2.75 oz Let’s Samba Batch 1. In shaker


2. Break mint leaves
- 1.5 oz Yaguara Prata 3. Briefly muddle with
cachaça lime and simple
- 0.75 oz Chinola 4. Add rest of
liqueur ingredients except
soda
- 0.5 passion fruit mix 5. Shake all
6. Double strain into
- 0.5 oz lime juice glass filled with fresh
ice
- 1.0 oz simple syrup 7. Top with short plash
of club soda.
- 5 mint leaves
Glass: Double rocks glass
- East Imperial Club soda

Garnish: Mint sprig [pic 1]


in center of lime wheel [pic
2]

Straw: NO

[pic 1] [pic 2]

AMARA BAR BIBLE 25


BLOODY MARY-A
Ingredients: Method:

- 1.5 oz well vodka (Reyka) 1. In shaker


or well tequila (Milagro 2. Add all ingredients
blanco) -as selected- 3. Roll without ice until
well mixed
- 4.5 oz chilled Bloody 4. Strain into half-salt-
Mary-a mix rimmed glass over
fresh ice

Glass: Highball

Garnish: Skewer of olive,


grape tomato, lime wheel

Straw: NO

[pic 1]

AMARA BAR BIBLE 26


E.L. MICHELADA
Ingredients: Method:

- 2 barspoons Michelada 1. Pour Michelada mix in


mix salted chilled beer glass
- 15 oz Amara Hot half filled with ice.
Sauce 2. Top with beer
- 8 oz Worcestershire 3. Stir gently using bar spoon
sauce Glass: Highball (chilled)
- 8 oz Soy sauce
Garnish: Orange zest salt half-
- 0.5 oz lime juice
rim [pic1]
- Top with draft beer (La
Rubia) Straw: NO

[pic 1]

AMARA BAR BIBLE 27


BOOZY AGUA FRESCAS (GLASS)
Ingredients: Method:

- 2.0 oz selected spirit 1. In shaker


2. Add all ingredients
- 6.0 oz selected chilled 3. Roll without ice
agua fresca 4. Pour over ice in glass

Glass: Highball

Garnish:

-For Chicha: pineapple leaf


[pic 1]

- For Hibiscus: lime wheel


[pic 2]

- For Horchata: nothing

- For Tamarind: mint sprig


[pic 3]

Straw: NO

[pic 1] [pic 2] [pic 3]

AMARA BAR BIBLE 28


BOOZY AGUA FRESCAS (BOTTLE)
Ingredients: Method:

- 7.0 oz selected spirit 1. In agua fresca bottle


2. Pour all ingredients
- 26.0 oz selected chilled 3. Close bottle
agua fresca 4. Shake bottle

Glass: Agua Fresca bottle


with 4 glasses filled with ice
and appropriate garnish.
Small ice bucket on liner
with tongs.

Garnish:

-For Chicha: pineapple leaf


[pic 1]

- For Hibiscus: lime wheel


[pic 2]

- For Horchata: nothing

- For Tamarind: mint sprig


[pic 3]

Straw: NO

[pic 1] [pic 2] [pic 3]

AMARA BAR BIBLE 29


SPARKLING COCKTAIL
Ingredients: Method:

- 0.75oz of selected mixer 1. Build in flute


(if FL citrus -> 1 oz) 2. Add flavor mix
3. Tilt glass when
- Valdo prosecco pouring prosecco
4. Stir briefly and
Available Mixers: gently with bar
spoon
- Mango Mix
- 1 Mango pure jar Glass: Flute
- 8 oz filtered water
- 9.0 oz simple syrup Garnish: NONE

- Passion Fruit Mix Straw: NO


- 1 Passion pure jar
- 12.0 oz simple syrup

- FL Citrus Mix
- 50% orange juice
- 50% grapefruit juice

- Guava Mix
- 1 quart guava pure
- 10.0 oz filtered
water
- Zest of 2 limes

- White Peach Mix


- 1 white peach pure
jar
- 4.0 oz simple syrup
- 2 dashes granadine

AMARA BAR BIBLE 30


SUNSET BEACH PARTY COCKTAILS

PALOMA
Ingredients: Method:

- 2.0 oz Don Julio Blanco 1. In shaker


tequila 2. Add ice
3. Add all ingredients
- 2 oz grapefruit juice 4. Shake all except club
soda
- 0.5 oz lime juice 5. Strain over fresh ice
in a Highball.
- 0.5 oz agave syrup 6. Top with soda

- East Imperial club soda


Glass: Acrylic Highball

Garnish: Half Grapefruit


wheel [pic 1]

Straw: YES

[pic 1]

AMARA BAR BIBLE 31


BEACH BIRD
Ingredients: Method:

- 1.5 oz Zacapa 23yrs rum 1. In shaker


2. Add all ingredients
- 0.5 Aperol 3. Shake
4. Double strain into
- 1.5 oz pineapple juice glass over fresh ice

- 2.0 oz oconut water


Glass: Acrylic Double rocks
on floatie
- 0.5 oz lime juice

- 0.25 oz orgeat Garnish: Umbrella [pic 1]

Straw: YES

[pic 1]

AMARA BAR BIBLE 32


FLY AWAY WITH ME
Ingredients: Method:

- 1.5 oz Ketel One vodka 1. In shaker


2. Add all ingredients
- 1.0 Chinola passion fruit 3. Add ice
4. Shake vigorously
- 1.5 oz coconut water 5. Strain into coconut
over fresh ice
- 0.25 oz lime juice 6. Top with splash club
soda
- 0.5 simple syrup
Glass: Green coconut
- 2 slices cucumber cut in
quarters
Garnish: Cucumber roll in
- East Imperial club soda bamboo skewer [pic 1]

Straw: NO

[pic 1]

AMARA BAR BIBLE 33


IMPERIAL T&T
Ingredients: Method:

- 2 oz Tanqueray 10 gin 1. Build in AP


2. Pour gin
- Selected East imperial 3. Add ice
tonic flavor 4. Top with selected
tonic
5. Gently stir in AP

Glass: Acrylic AP wine glass

Garnish:

-For Yuzu Tonic: Basil [pic 1]

- For Grapefruit: Grapefruit


peel [pic 2]

- For Regular Tonic: lime


wheel [pic 3]

- For Old Tonic: Orange peel


[pic 4]

Straw: NO

[pic 1] [pic 2] [pic 3]

[pic 4]

AMARA BAR BIBLE 34


HAPPY HOUR COCKTAILS

SEASONAL CHILCANO
Ingredients: Method:

- 1.5 oz Barsol Quebranta 1. In shaker


pisco 2. Add all ingredients
except ginger ale
- 0.75 oz lime juice 3. Shake
4. Strain in glass over
- 1 oz mango (or seasonal fresh ice
fruit) purée 5. Top with ginger ale
6. Top with 2 dashes
- Fever Tree ginger ale of Angostura bitters
on one ice cube

Glass: Highball

Garnish: Lime wheel [pic


1] + Angostura bitters [pic
2]

Straw: YES

[pic 1] [pic 2]

AMARA BAR BIBLE 35


MEZCAL COLADA
Ingredients: Method:

- 1.5 oz Montelobos mezcal 1. In shaker


2. Add all ingredients
- 1.5 oz coconut crème 3. Shake
4. Strain in glass over
- 2.0 oz pineapple juice fresh ice (3/4 full)
5. Top with crushed ice
- 0.25 oz lime juice
Glass: Highball
- 0.75 oz simple syrup

Garnish: Crushed ice top


(use julep strainer so it is
round) [pic 1] + Pineapple
leaf [pic 2]

Straw: YES

[pic 1] [pic 2]

AMARA BAR BIBLE 36


OLD CUBAN
Ingredients: Method:

- 1.5 oz Bacardi 4 yrs rum 1. In shaker


2. Lightly muddle all
-0.75 oz simple syrup ingredients except
rum and bubbles
-0.75 oz lime juice 3. Add rum and bitters
4. S hake vigorously
-5 mint leaves 5. Double strain into
coupe
-2 dashes Angostura bitters 6. Top with bubbles
(don't over pour
-1.5 oz Valdo prosecco bubbles).

Glass: Coupe

Garnish: Mint sprig [pic 1]

Straw: NO

[pic 1]

AMARA BAR BIBLE 37


AMARATO SOUR
Ingredients: Method:

- 1.0 oz Maker’s Mark 1. In shaker


bourbon 2. Add all ingredients
3. Shake
- 0.75 oz Luxardo Amaretto 4. Double strain in glass
over fresh ice
- 0.75 oz lemon juice
Glass: Double rocks
- 0.75 oz simple

- 1.5 oz aqua fava Garnish: 1 brandied cherry


in bamboo skewer [pic 1]

Straw: NO

[pic 1]

AMARA BAR BIBLE 38


G&T
Ingredients: Method:

- 2.0 oz. Hendricks gin 1. Build in glass


2. Add gin
-East Imperial Grapefruit 3. Add ice
Tonic 4. Top with grapefruit
tonic
5. Stir once

Glass: AP wine glass

Garnish: Grapefruit Peel


[pic 1] and cucumber wheel
[pic 2]

Straw: YES

[pic 1] [pic 2]

AMARA BAR BIBLE 39


AGUA FRESCAS

HIBISCUS AGUA FRESCA


Ingredients: Method:

- 25 oz Hibiscus blend base 1. In bottle


2. Add all ingredients
- 2.5 oz lime juice 3. Stir in bottle with bar
spoon
- 5.5 oz agave syrup 4. Close bottle
5. Shake in bottle
6. Serve with highball
glass filled with ice

Glass: Red Agua Fresca


Bottle (1000ml)

Garnish: NO

Straw: NO

AMARA BAR BIBLE 40


CHICHA MORADA AGUA FRESCA
Ingredients: Method:

- 6 oz unsweetened chicha 1. In bottle


base 2. Add all ingredients
3. Stir in bottle with bar
- 23 oz chicha syrup spoon
4. Close bottle
- 5 oz lime juice 5. Shake in bottle
6. Serve with highball
glass filled with ice
- 3 oz simple syrup

Glass: Black Agua Fresca


- 16 oz Filtered water
Bottle (1000ml)

Garnish: NO

Straw: NO

AMARA BAR BIBLE 41


TAMARIND AGUA FRESCA
Ingredients: Method:

- 15.0 oz unsweetened 1. In bottle


tamarind BASE 2. Add all ingredients
3. Stir in bottle with bar
- 3.0 oz lime juice spoon
4. Close bottle
- 5.0 oz agave syrup 5. Shake in bottle
6. Serve with highball
glass filled with ice
- 10.0 oz Filtered water

Glass: Green Agua Fresca


Bottle (1000ml)

Garnish: NO

Straw: NO

AMARA BAR BIBLE 42


HORCHATA AGUA FRESCA
Ingredients: Method:

- 32.0 oz orchata BASE 1. In bottle


2. Add all ingredients
3. Stir in bottle with bar
spoon
4. Close bottle
5. Shake in bottle
6. Serve with highball
glass filled with ice

Glass: White Agua Fresca


Bottle (1000ml)

Garnish: NO

Straw: NO

AMARA BAR BIBLE 43


AGUA FRESCA BATCHES

CHICHA MORADA AGUA FRESCA


Ingredients: Method:

- 30.0 oz Chicha Base 1. In cambro


2. Add all ingredients
- 15.0 oz. - Chicha syrup 3. Stir with bar spoon
4. Cover with
- 25.0 oz Lime juice appropriate lid
5. Label and Date
- 15.0 oz simple syrup 6. Chill in walk-in

- 80.0 oz. cold Filtered


Water

AMARA BAR BIBLE 44


CHICHA MORADA BASE
Ingredients: Method:

- 20 large purple corn (fills 1. Add all ingredients


about 5 quarts) [pic 1] into pot
2. Pour 6 qt. water over
- Peel of 1 pineapple ingredients
3. Boil with induction
- 1 Pineapple wheel plate [pic 6]
4. Reduce heat to
- 2 Cinnamon sticks [pic 2] simmer
5. Add other 3 qt.
- 3 Cloves [pic 3] water
6. Simmer for 2 hours
- 1 Star Anise [pic 4] 7. Strain w/ chinois
8. Pour into cambro (8
- 1 half of an apple qt.)
9. Label & date
- 4 Whole allspice (OR 0.5 10. Chill in walk-in
tsp. Ground allspice) [pic 5]

- 9 qt. Hot Water (Hot)

[pic 1] [pic 2] [pic 3] [pic 4] [pic 5] [pic 6]

AMARA BAR BIBLE 45


HIBISCUS AGUA FRESCA
Ingredients: Method:

- 4 qt Hibiscus Base 1. In cambro


2. Add all ingredients
- 13.0 oz. Lime juice 3. Stir with bar spoon
4. Cover with
- 28.0 oz Agave syrup appropriate lid
5. Label and Date
7. Chill in walk-in

AMARA BAR BIBLE 46


HIBISCUS BASE
Ingredients: Method:

- 1.5 oz (weight) Hibiscus 1. Pour hot water over


(Santana) Blend Jojo tea [pic tea in cambro (6 qt.)
1] 2. Steep for 20 minutes
3. Strain w/ chinois
- 4 qt. Filtered water (Hot) over clean 6 qt
cambro
4. Label & date
5. Chill in walk-in

[pic 1]

AMARA BAR BIBLE 47


HORCHATA
Ingredients: Method:

- One batch Horchata Base 1. Remove cinnamon


(Rice, Water, Cinnamon sticks from Horchata
Sticks) base
2. Purée rice & water in
- 3 cups white sugar Vitamix [pic 3] in small
batches until all is
- 10 cups almond milk puréed
(Unsweetened) [pic 1] 3. Be careful to keep rice-
to-water ratio in each
- 1 tsp ground cinnamon [pic blended batch equal
2] 4. Pour all purée into nut
bag inside 8 qt. cambro
5. Squeeze all liquid
through bag
6. Discard pulp & rinse
bag thoroughly
7. Blend two cups of
almond milk in Vitamix
with all sugar &
cinnamon
8. Pour blend into rice
milk
9. Pour rest of almond
milk in mix
10. Mix thoroughly
11. Cover
12. Label & date
13. Chill in walk-in

[pic 1] [pic 2] [pic 3] [pic 2]

AMARA BAR BIBLE 48


HORCHATA BASE
Ingredients: Method:

- 3.33 cups Short grain pearl 1. Add all ingredients in


rice [pic 1] 8 qts. cambro
2. Cover
- 15 cups cold filtered water 3. Label & date & time
4. Chill in walk-in for 24
- 5 Sticks cinnamon [pic 2] hours

[pic 1] [pic 2]

AMARA BAR BIBLE 49


TAMARIND AGUA FRESCA
Ingredients: Method:

- 90.0 oz Tamarind base 1. In cambro


2. Add all ingredients
- 30.0 oz Agave syrup 3. Stir with bar spoon
4. Cover with
- 18.0 oz Lemon Juice appropriate lid
5. Label and Date
- 70.0 oz Cold filtered water 6. Chill in walk-in

AMARA BAR BIBLE 50


TAMARIND BASE
Ingredients: Method:

- 1 lb Bag / Brick If 1 lb frozen tamarind:


tamarind pulp [pic 1]
1. Thaw & pour into cambro
- 75.0 oz Ginger [pic
2. Slice up and rough chop ginger
2]
3. Pour hot water over all ingredients
4. Steep for 30 minutes
- 3 qt. Hot water
5. Strain with chinois
6. Label & date
- 1 Mint sprig [pic 3]
7. Chill in walk-in

If 1 If 1 lb. box of fresh tamarind, peel shells &


veins to extract pulp OR If 1 lb. bag/brick of
dry tamarind pulp, leave as is

1. Slice up and rough chop ginger


2. Pour water over tamarind & ginger in
pot
3. Boil with induction plate [pic 4]
4. Reduce heat to simmer
5. Add mint sprig
6. Simmer for 30 min
7. Let cool (until you can touch)
8. With gloves & strainer, remove seeds
from mix while retaining as much pulp
9. Strain with chinois
10. Label & date
11. Chill in walk-in

[pic 1] [pic 2] [pic 3] [pic 4]

AMARA BAR BIBLE 51


SIGNATURE COCKTAILS BATCHES

ANDEAN MULE
Ingredients: Method:

- 2,250 ml Pisco 100 Acholado (3 1. Mix all ingredients in cambro


bottles) [pic 1] 2. Pour into qt. containers
3. Cover
- 750 ml Agwa De Bolivia Coca Leaf 4. Label & date
Liqueur (3/4 bottle) [pic 2]

[pic 1] [pic 2]

AMARA BAR BIBLE 52


CALM BEFORE THE COCONUT
Ingredients: Method:

- 30.0 oz Diplomatico Blanco Rum 1. Mix all ingredients in cambro


[pic 1] 2. Pour into qt. containers
3. Cover
- 10.0 oz Velvet Falernum Liqueur 4. Label & date
[pic 2]

- 30.0 oz Coconut cream

- 10.0 oz Coconut water

- 10.0 oz Pineapple juice

- 10.0 oz Lime juice

- 15.0 oz Agave syrup

[pic 1] [pic 2]

AMARA BAR BIBLE 53


DREAMING OF OAXACA
Ingredients: Method:

- 750 ml Montelobos mezcal Joven (1 1. Mix all ingredients in cambro


btl) [pic 1] 2. Pour into qt. containers
3. Cover
- 750 ml Green Chartreuse liqueur (1 4. Label & date
btl) [pic 2]

- 500 ml Luxardo Maraschino liqueur


(2/3 bottle) [pic 3]

[pic 1] [pic 2] [pic 3]

AMARA BAR BIBLE 54


EL PANA (BOTTLED)
Ingredients: Method:

- 37.5 oz Buchanan’s Blended Scotch 1. Mix all ingredients in cambro


Whiskey 12 yr [pic 1] 2. Pour into qt. containers
3. Cover
- 25 oz. Pierre Fernand Dry Curaçao 4. Label & date
Triple Sec [pic 2] 5. Measure 4.5 oz. per small bottle
6. Bottle & cap (orange) with press
- 12.5 oz Varnelli Amaro 7. Re-stock bottles in freezer for service
dell’Erborista digestif liqueur [pic 8. Chill remaining in walk-in
3]

- 75 dashes Orange bitters (equals


2.25 oz and 8 dashes) [pic 4]

- 37.5 oz Filtered water

[pic 1] [pic 2] [pic 3] [pic 4]

AMARA BAR BIBLE 55


MONKEY BUSINESS (BOTTLED)
Ingredients: Method:

- 50.0 oz Zacapa 23 Dark Rum [pic 1] 1. Mix all ingredients in cambro


2. Pour into qt. containers
- 75.0 oz Basil Hayden’s Kentucky 3. Cover
bourbon whiskey [pic 2] 4. Label & date
5. Measure 4.5 oz. per small bottle
- 37.5 oz Giffard Banane du Bresil 6. Bottle & cap (yellow) with press
liqueur [pic 3] 7. Re-stock bottles in freezer for service
8. Chill remaining in walk-in
- 75 oz Filtered water

[pic 1] [pic 2] [pic 3]

AMARA BAR BIBLE 56


NIKKEI SOUR
Ingredients: Method:

- 50.0 oz Macchu Pisco [pic 1] 1. Mix all ingredients in cambro


2. Pour into qt. containers
- 50.0 oz Suntory Whiskey Toki [pic 3. Cover
2] 4. Label & date

- 50 oz HGT Syrup

[pic 1] [pic 2]

AMARA BAR BIBLE 57


PISCO CAFECITO (BOTTLED)
Ingredients: Method:

- 25.0 oz BarSol Quebranta pisco [pic 1. Mix all ingredients in cambro


1] 2. Pour into qt. containers
3. Cover
- 12.5 oz Don Ciccio & Figli nocino 4. Label & date
walnut liqueur [pic 2] 5. Measure 4.5 oz. per small bottle
6. Bottle & cap (red) with press
- 18.75 oz Frangelico hazelnut 7. Re-stock bottles in freezer for service
liqueur [pic 3] 8. Chill remaining in walk-in

- 75.0 oz Panther Cold Brew

- 75 dashes Chocolate Bitters


(equals 2.25 oz and 8 dashes) [pic
4]

- 37.5 oz Filtered water

[pic 1] [pic 2] [pic 3] [pic 4]

AMARA BAR BIBLE 58


PISCO PUNCH V.305 (KEG)
Ingredients: Method:

- 3000 ml Sauvignon Blanc (On Tap) 1. Mix all ingredients in cambro (8 qt.)
2. Cover
- 750 ml Lillet Blanc aperitif liqueur 3. Label & date
[pic 1] 4. Chill in walk-in

- 750 ml Grilled pineapple infused


BarSol pisco [pic 2]

- 500 ml Ginger syrup

- 250 ml Orange juice

- 250 ml Lemon juice

- 1500 ml Filtered water

[pic 1] [pic 2]

AMARA BAR BIBLE 59


SUNNY ISLES (BOTTLED)
Ingredients: Method:

- 100.0 oz Tito’s Vodka [pic 1] 1. Mix all ingredients in cambro


2. Pour into qt. containers
- 25.0 oz Giffard Créme de Fruits de 3. Cover
la Passion liqueur [pic 2] 4. Label & date
5. Measure 4.5 oz. per small bottle
- 25.0 oz Dolin Dry Vermouth [pic 3] 6. Bottle & cap (gold) with press
7. Re-stock bottles in freezer for service
- 75.0 oz Filtered water 8. Chill remaining in walk-in

[pic 1] [pic 2] [pic 3]

AMARA BAR BIBLE 60


T&T
Ingredients: Method:

- 50.0 oz Macchu Pisco [pic 1] 1. Mix all ingredients in cambro


2. Pour into qt. containers
- 50.0 oz Suntory Whiskey Toki [pic 3. Cover
2] 4. Label & date

- 50 oz HGT Syrup

[pic 1] [pic 2]

AMARA BAR BIBLE 61


TOMÁS COLLINS
Ingredients: Method:

- 62.5oz Principe Apostoles mate Gin 1. Mix all ingredients in cambro


[pic 1] 2. Pour into qt. containers
3. Cover
- 37.5 oz Gracias A Dios agave Gin 4. Label & date
[pic 2]

- 37.5 oz Yerba mate syrup

[pic 1] [pic 2]

AMARA BAR BIBLE 62


TULUM SPRITZ
Ingredients: Method:

- 50.0 oz Chili-infused Milagro silver 1. Mix all ingredients in cambro


tequila [pic 1] 2. Pour into qt. containers
3. Cover
- 50.0 oz Aperol aperitif liqueur [pic 4. Label & date
2]

- 12.5 oz Agave syrup

[pic 1] [pic 2]

TULUM SPRITZ (KEG)


Ingredients: Method:

-100.0 oz Tulum Spritz Batch 1. Pour ingredients into 8 qt. cambro &
mix well
- 100.0 oz Hibiscus Agua Fresca 2. Pour into qt. containers
3. Label & date
- 36 oz Lime juice

AMARA BAR BIBLE 63


WEATHERING THE STORM
Ingredients: Method:

- 50.0 oz Avuá cachaça prata [pic 1] 1. Mix all ingredients in cambro


2. Pour into qt. containers
- 37.5 oz Mount Gay Black Barrel rum 3. Cover
[pic 2] 4. Label & date

-12.5 oz Bitter Truth Pimento Dram


Allspice liqueur [pic 3]

[pic 1] [pic 2] [pic 3]

AMARA BAR BIBLE 64


BRUNCH BATCHES

BLOODY MARY-A MIX


Ingredients: Method:

- 46.0 oz Tomato Juice [pic 1] 1. Mix all ingredients in cambro


2. Pour into empty Tomato juice bottles
- 2.0 oz Olive brine 3. Pour extra into qt. containers
4. Cover all
- 3.5 oz Lemon juice 5. Label & date
6. Store in walk-in
- 0.25 tsp Amara fermented
hot sauce

- 1 tbsp. Ají amarillo [pic 2]

- 1.5 tsp Ají Panca [pic 3]

- 1.5 tsp Worcesterchire sauce


[pic 4]

-1 tsp Black pepper

-1 tsp Celery salt [pic 5]

-2 tbsp Kosher salt [pic 6]

[pic 1] [pic 2] [pic 3] [pic 4] [pic 5] [pic 6]

AMARA BAR BIBLE 65


FL CITRUS MIX
Ingredients: Method:

- 1 part Orange juice 5. Mix ingredients in cambro


6. Pour into qt. containers
- 1 part Grapefruit juice 7. Label & date
8. Store in walk-in

GUAVA MIX
Ingredients: Method:

- 1 container Guava Purée [pic 1] 1. Thaw purée container


2. Purée all in Vitamix [pic 2]
- 10.0 oz Cold filtered water 3. Strain with chinois
4. Pour into qt. containers
- Zest of 2 Limes 5. Cover
6. Label & date
7. Store in walk-in

[pic 1] [pic 2]

AMARA BAR BIBLE 66


AMARA LIMEADE
Ingredients: Method:

- 6 parts Sugarcane Juice 1. Mix ingredients in cambro


2. Pour into qt. containers
- 1 part Lime juice 3. Cover
4. Label & date
9. Store in walk-in

MANGO CHILI MIX


Ingredients: Method:

- 1 Container mango purée [pic 1] 1. Thaw purée container


2. Mix ingredients in cambro
- 9.0 oz Simple syrup 3. Steep for 2 hours
4. Strain with chinois
- 8.0 oz Cold filtered water 5. Pour into qt. containers
6. Label & date
- 3 tsp Red chili pepper flakes [pic 8. Store in walk-in
2]

[pic 1] [pic 2]

AMARA BAR BIBLE 67


PASSION FRUIT MIX
Ingredients: Method:

-1 Container passion fruit purée 1. Thaw purée container


[pic 1] 2. Mix ingredients in cambro
3. Pour into qt. containers
- 12.0 oz. Cold filtered water 4. Cover
5. Label & date
6. Store in walk-in

[pic 1]

WHITE PEACH MIX


Ingredients: Method:

-1 Container white peach purée 1. Thaw purée container


[pic 1] 2. Mix ingredients in cambro
3. Pour into qt. containers
- 4.0 oz Simple syrup 4. Cover
5. Label & date
- 2 dashes Grenadine 6. Store in walk-in

[pic 1]

AMARA BAR BIBLE 68


MICHELADA MIX
Ingredients: Method:

- 15.0 oz Amara fermented hot 1. Mix ingredients in cambro


sauce 2. Pour into qt. containers
3. Cover
- 8.0 oz Worcestershire sauce 4. Label & date
[pic 1] 5. Store in walk-in

- 8 oz Soy sauce [pic 2]

[pic 1] [pic 2]

AMARA BAR BIBLE 69


LET’S SAMBA
Ingredients: Method:

- 1500 ml Yaguara cachaça [pic 1] 1. Mix ingredients in cambro


2. Pour into empty Yaguara bottles
- 750 ml Chinola passion fruit liqueur 3. Pour extra into qt. containers
[pic 2] 4. Cover
5. Label & date
- 1000 ml simple syrup 6. Store in walk-in

[pic 1] [pic 2]

AMARA BAR BIBLE 70


WOKE UP LIKE THIS
Ingredients: Method:

- 25.0 oz. St. Germain elderflower 1. Mix ingredients in cambro


liqueur [pic 1] 2. Pour into qt. containers
3. Cover
- 12.5 oz Seasonal fruit puré (Blood 4. Label & date
Orange if in season) 5. Store in walk-in

- 12.5 oz Coconut water

- 12.5 oz Simple syrup

- 18.75 oz Lemon juice

- 50 dashes Peychaud's bitters [pic


2]

[pic 1] [pic 2]

AMARA BAR BIBLE 71


INFUSIONS

CHILI INFUSED TEQUILA (TULUM SPRITZ)


Ingredients: Method:

- 9 Fresno red chili peppers 1. Open & de-seed all peppers


[pic 1] 2. Slice & chop all peppers together
3. Add peppers to ISI canister [pic 4]
- 6 Serrano green chili 4. Fill to 1 L max line w/ tequila
peppers [pic 2] 5. Invert canister & add CO2 charge
6. Shake vigorously
- 3 L Milagro silver tequila (4 7. Repeat steps 5 & 6
bottles) [pic 3] 8. Hold qt. container over nozzle over cambro (to
prevent mess)
9. Release CO2 slowly
10. Pour ISI contents into cambro
11. Pour remaining tequila into cambro & mix well
12. Strain with chinois
13. Pour into empty tequila bottles
14. Cover bottles with original caps
15. Neatly label bottles with green tape strip

[pic 1] [pic 2] [pic 3] [pic 4]

AMARA BAR BIBLE 72


NARANCELLO
Ingredients: Method:

- Zest of 7 oranges 1. Combine sugar & water in 4qt. cambro


for simple syrup
- Zest of 3 lemons 2. Add rest of ingredients
3. Steep for 24 hours
- 375 ml BarSol Quebranta pisco [pic 4. Strain with coffee filter
1] 5. Let chill for 30min
6. Cover
- 1.0 cup white sugar 7. Label & date
8. Chill in walk-in
- 1.75 cup Hot water
[pic 1]

AMARA BAR BIBLE 73


PIÑA PISCO (PISCO PUNCH V.305)
Ingredients: Method:

- 4 Pineapples 1. Cut piña into wheels (leave core)


2. Lightly char piña wheels on wood grill (do not
- 3 L BarSol pisco [pic 1] burn! Infusion will taste burnt and too smoky!)
3. Place piña in large vacuum seal bag
4. Add all pisco to bag with piña
5. Seal bag with vacuum sealer
6. Set up sous vide in bin [pic 2]
7. Add piña/pisco bag
8. Fill water in bin up to sous vide max line (on
machine)
9. Fully wrap top of bin with plastic wrap (to
prevent mess)
10. Set sous vide temperature to 165 °F
11. Steep for 2 hours @ temp.
12. Remove bag & ice bath to cool
13. Strain with chinois
14. Pour into empty pisco bottles
15. Cover with original caps
16. Label and date

[pic 1] [pic 2]

AMARA BAR BIBLE 74


STRAWBERRY INFUSED RUM (LA FRESA)
Ingredients: Method:

- 900 Grams strawberries 1. Remove strawberry tops to accurately weigh


2. Slice all strawberries
- 3 L Plantation 3 Stars white 3. Add berries to ISI canister [pic 2]
rum (3 bottles) [pic 1] 4. Fill to 1 L max line w/ rum
5. Invert canister & add CO2 charge
6. Shake vigorously
7. Repeat steps 5 & 6
8. Hold qt. container over nozzle over cambro (to
prevent mess)
9. Release CO2 slowly
10. Pour ISI contents into cambro
11. Pour remaining rum into cambro & mix
12. Strain with chinois
13. Pour into empty rum bottles
14. Cover with original bottle caps
15. Label & date

[pic 1] [pic 2]

AMARA BAR BIBLE 75


SYRUPS

AGAVE SYRUP
Ingredients: Method:

- 1 part Agave Nectar (Herradura) 1. In cambro, add agave nectar


[pic 1] 2. Use empty agave bottles and fill with
hot water, shaking bottle to make sure
- 1 part Hot filtered water all agave nectar will come out
3. Pour one quarter of water while mixing
with bar spoon until well combined
4. Gently add rest of water and keep
stirring until well mixed together
5. Pour into qt. containers
6. Cover
7. Label & date

[pic 1]

AMARA BAR BIBLE 76


CHICHA SYRUP
Ingredients: Method:

- 1 part Chicha morada Base 1. Heat Chicha base in pot using induction
plate [pic 1]
- 1 part White sugar 2. Add sugar & mix till all dissolved
3. Pour into qt. containers
4. Let it cool
5. Cover
6. Label & date
7. Chill in walk-in

[pic 1]

AMARA BAR BIBLE 77


DEMERARA SYRUP
Ingredients: Method:

- 1 part Demerara sugar cubes [pic 1. Measure sugar in grams with scale
1] 2. Put cubes in cambro
3. Add as many mL of water as there are
- 1 part Hot filtered water grams of sugar (1 g water = 1 mL
water)
4. Mix well until sugar is dissolved
5. Pour into qt. containers
6. Let cool
7. Cover
8. Label & date

[pic 1]

AMARA BAR BIBLE 78


GINGER SYRUP
Ingredients: Method:

- 2 lbs Ginger [pic 1] 1. Dice up ginger root


2. Pour water over ginger in pot
- 2 qt. White sugar 3. Boil with induction plate [pic 2]
4. Reduce heat to simmer
- 2 qt. Hot filtered water 5. Add sugar & mix until dissolved
6. Steep 20 minutes
7. Strain with chinois
8. Let it cool
9. Pour into qt. containers
10. Cover
11. Label & date
12. Chill in walk-in

[pic 1] [pic 2]

AMARA BAR BIBLE 79


GRENADINE
Ingredients: Method:

- 16.0 oz Pomegranate juice (2 POM 1. In pot, heat pomegranate juice using


bottles) [pic 1] induction plate [pic 3]
2. Add rest of ingredients
- 2 oz Pomegranate molasses 3. Mix until sugar dissolved
4. Let it cool
- 2 cups White sugar 5. Pour into qt. containers
6. Label & date
- 1 tsp Orange Blossom water [pic 7. Chill in walk-in
2]
[pic 1] [pic 2] [pic 3]

AMARA BAR BIBLE 80


HONEY, GINGER, TURMERIC (HGT) SYRUP
Ingredients: Method:

- Zest of 1 Lemon 1. Dice up ginger & turmeric


2. Pour hot water over roots in pot
- Zest of 1 Orange 3. Boil using induction plate [pic 4]
4. Reduce heat to simmer
- 50 grams Ginger [pic 1] 5. Add rest of ingredients
6. Steep for 20 min.
- 2 qt. Honey [pic 2] 7. Strain with chinois
8. Let it cool
- 1 inch Turmeric [pic 3] 9. Pour into qt. containers
10. Cover
- 1 qt. Hot filtered water 11. Label & date

[pic 1] [pic 2] [pic 3]

AMARA BAR BIBLE 81


ORGEAT
Ingredients: Method:

- 2.5 cups Almonds (raw & 1. In oven, toast almonds for 9 minutes @ 350 °F
sliced) [pic 1] 2. Stir almonds halfway through roasting
3. Purée almonds & water in Vitamix [pic 4]
- 3.5 cups Filtered water 4. Pour into nut bag [pic 5] inside cambro
5. Squeeze all liquid through bag
- 1 cup White sugar 6. Discard pulp & rinse bag thoroughly
7. Blend almond milk w/ rest of ingredients in
- 1.0 oz Reyka vodka [pic 2] Vitamix
8. Let it cool
- 16 drops Orange Blossom 9. Pour into qt. containers
water [pic 3] 10. Cover
11. Label & date
12. Chill in walk-in

[pic 1] [pic 2] [pic 3] [pic 4] [pic 5]

AMARA BAR BIBLE 82


SIMPLE SYRUP
Ingredients: Method:

- 1 part White sugar [pic 1] 1. Mix all ingredients in cambro


2. Stir well until mixed and all sugar is
- 1 part Hot filtered water dissolved
3. Let it cool
4. Pour into qt. containers
5. Cover
6. Label & date

[pic 1]

AMARA BAR BIBLE 83


VANILLA SYRUP
Ingredients: Method:

- 16.0 oz Simple syrup 1. Slice vanilla in the center lengthwise


2. With coffee spoon remove inside and
- 4.0 oz Bourbon Vanilla bean [pic place in a pot, along with the beans
1] 3. Pour syrup over vanilla in pot
4. Heat mix (on low) using induction plate
[pic 2]
5. Steep for 20 minutes
6. Strain with chinois
7. Save vanilla beans leftover (to infuse
sugars or salts)
8. Let it cool
9. Pour into qt. containers
10. Cover
11. Label & date

[pic 1] [pic 2]

AMARA BAR BIBLE 84


YERBA MATE SYRUP
Ingredients: Method:

- 0.75 oz (weight) Yerba Mate Jojo 1. Pour hot water over tea in cambro
tea blend [pic 1] 2. Steep for 20 minutes
3. Strain with chinois
- 1 qt Hot filtered water 4. Add sugar & mix until well dissolved
5. Let it cool
- 1 qt. White sugar 6. Pour into qt. containers
7. Cover
8. Label & date

[pic 1]

AMARA BAR BIBLE 85


OTHER MISCELLANEOUS INGREDIENTS

AQUA FAVA
Ingredients: Method:

- 5 qt. Chickpeas / Garbanzo beans 1. Pour water over beans in pot


[pic 1] 2. Boil using induction plate [pic 2]
3. Reduce heat to simmer
- 10 qt. Hot filtered water 4. Steep for 2 hours
5. Let it cool
6. Strain with large strainer
7. Pour into qt. containers
8. Cover
9. Label & date
10. Chill in walk-in

[pic 1] [pic 2]

AMARA BAR BIBLE 86


CITRUS SALT
Ingredients: Method:

- Zest of 8 Oranges 1. In qt. container, place all orange zest


2. Slowly add salt while stirring until well
- 16.0 oz Kosher Salt [pic 1] mixed
3. Cover
4. Label & date

[pic 1]

AMARA BAR BIBLE 87


COCONUT CREAM
Ingredients: Method:

- 1000 grams Coconut meat 1. Carefully, break open coconuts with hammer
(brown coconuts) [pic 1] 2. Bake in oven for 10 minutes @ 350 °F
3. Separate coconut meat from shells with spoon
- 2000 ml Cold filtered water 4. Grind coconut meat in robot coupe [pic 2]
5. Purée coconut meat & water in Vitamix (add
- 0.5 tsp. Kosher salt water slowly) [pic 3]
6. Pour purée into nut bag [pic 4] inside cambro
7. Squeeze all liquid through bag
8. Discard pulp & rinse bag thoroughly
9. Add salt & mix well
10. Pour into qt. containers
11. Cover
12. Label & date
13. Chill in walk-in

[pic 1] [pic 2] [pic 3] [pic 4]

AMARA BAR BIBLE 88


MANGO PURÉE (HAPPY HOUR)
Ingredients: Method:

- 355 grams Mango meat 1. Cut meat from mango to weigh


2. Purée mango meat & syrup in Vitamix
- 8.0 oz Simple syrup [pic 1]
3. Pour into qt. containers
4. Cover
5. Label & date
6. Chill in walk-in

[pic 1]

AMARA BAR BIBLE 89


PANTHER COLD BREW
Ingredients: Method:

- 1 lb Panther Cold Brew Coffee Grind 1. Pour coffee grind into nut bag [pic 2]
[pic 1] inside cambro (4 qt.)
2. Pour water into nut bag over coffee
- 4 qt. Cold filtered water grind
3. Steep for 3 hours
4. Squeeze liquid through nut bag
5. Discard grind & rinse bag
6. Label & date
7. Chill in walk-in

[pic 1] [pic 2]

AMARA BAR BIBLE 90