Prep Recipes is your go-to library for the behind-the-bar building blocks that make great cocktails shine. Find recipes for syrups, tinctures, infusions, essences, shrubs, and other house-made ingredients you can prep ahead for service. Whether you’re dialing in a signature menu or just experimenting at home, these guides help you build deeper flavor from the first pour.
10 oz of whole milk and 10 oz of chocolate milk into a large cambro. To make the whole milk you do 6 oz of half and half and 4 oz of water. You will then add 40 oz of green chartreuse, 10 oz of yellow chartreuse, 7.5 oz of china china amer, 7.5 oz of nardini amaro, 5 oz of orgeat, 10 oz of creme de cacao, and 3 oz of angostura bitters. Stir. Let the mixture set for 1.5 hours to properly curdle.
The straining process is a bit tedious. The best results come from straining through regular paper towels like we all have at home, not the c fold towels we have in the restaurant. Do not use the conical strainers. These take multiple passes to get correct. Use the smaller circular strainers that the kitchen has hanging up. You can set up multiple stations for this and get them all going. When I have done this correctly it has only taken one pass through the smaller circular strainers.
When properly clarified (you will know bc the fat content from the chocolate milk will get into the product and make it cloudy) the cocktail should be tan but see through. You can absolutely wrap these up and let them strain overnight in the walk-in. If you need a second pass you might want to clear some of the fat off of the napkin you are using because the chocolate milk has such a high fat content that it will clog the paper towel and essentially make it unusable.
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