Miami Sour
  • Description
  • Coconut, Jack Daniels, Lactic Acid, Strawberry Wine
  • Drink ABV  3.3% Serve ABV   2.3%
  • Drink Size  69ml Serve Size  96ml
  • Drink Cost  0.15 5L Batch Cost  11.00 5L Batch Sale Price  950.00
  • Service Cost  0.11
  • Sale Price GP: % - £7.81
Batch Specification
  • Caramelised Coconut Whisky ml
  • Lactic Acid Solution ml
  • 2:1 Gomme ml
  • Fermented Strawberry Wine ml
  • MSK Coconut Flavour Drop (WS) ml
  • MSK Strawberry Flavour Drop (WS) ml
  • Y- Octolaloctone ml
  • Total ML
Service Specification
  • Serve
  • Method  Add ingredients to ice filled mixing glass and stir
  • Glass  LSA Gio Sazerac Glass
  • 50ml Batch
  • Ingredients Click to scale ingredients
  • 350g
  • 35g
  • 700g
  • Instructions
  • 1  Add Coconut Milk and Sugar to a vac pack bag and sous vide at 90 degrees
  • 2  Once caramelised add milk to whisky
  • 3  Split milk with citric acid (Maybe)
  • 4  Spin in a centrifuge for 1.5 hours at -10
  • 5  Strain and bottle
  • Ingredients Click to scale ingredients
  • 1000g
  • 2000g
  • Instructions
  • 1  Combine sugar and water in Thermomix
  • 2  Set thermo to 50º, timer for 10 mins, and stir at speed 4 for 30 seconds
  • 3  Reduce to speed 3 and stir for remaining time
  • Btl Size  2320ml
  • Price  £1.56
  • Btl Size  700ml
  • ABV  15%
  • Ingredients Click to scale ingredients
  • 10kg Strawberries
  • 5L Filtered Water
  • 4kg Caster Sugar
  • 1tsp Wine Tannin
  • 5ml Yeast Nutrient
  • Instructions
  • 1  Blend fruit with pectinex and dump in fermenting bucket
  • 2  Add water and sugar
  • 3  Add tannins and nutrients
  • 4  Whisk vigorously to incorporate air
  • 5  When yeast and bucket contents are the same temp, pitch yeast
  • 6  Fit lid and airlock
  • 7  After min 2 weeks check for airlock activity
  • 8  Filter with either wine pump or centrifuge
  • Btl Size  100ml
  • Price  £59.99
  • Btl Size  100ml
  • Price  £59.99

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