french press cold brew log

brew date	beans	bean : water	brew temp	store temp	notes
11/30/25 4 pm – 8 am	little buddy from olympia coffee	1:8	~70 ºF	fridge	paired with cardamom powder and blossom water
11/15/25 6 pm – 10 am	4:5 whiskey barrel aged coffee from jocelyn coffee roasting : little buddy from olympia coffee	1:8	~70 ºF	fridge
8/24/25 3:30 pm – 7 am	whiskey barrel aged coffee from jocelyn coffee roasting	1:11 minor figures oat milk:0.25 honey	~74 ºF	fridge	creamy, beans possibly stale
8/17/25 11 am – 7 am	50/50 blend: whiskey barrel aged coffee from jocelyn coffee roasting little buddy from olympia coffee	1:8.3	~74 ºF	fridge	good mix of the two; chocolatey
8/3/25 2 pm – 7 am	50/50 blend: whiskey barrel aged coffee from jocelyn coffee roasting sweetheart from olympia coffee	1:8	~74 ºF	fridge	good mix of the two; sweetheart base notes and whiskey top notes
7/27/25 3 pm – 7 am	sweetheart from olympia coffee	1:10	~74 ºF	fridge	smooth, berry, dark chocolate aftertaste
7/20/25 2 pm – 7 am	whiskey barrel aged coffee from jocelyn coffee roasting	1:12.5	~74 ºF	room	diluted taste, whiskey taste was preserved
11/10/24 9 pm – 11 am	txol witz from kuma	1:9	~70 ºF	fridge	unpleasant pine needle undertone, not acidic, better for hot brew
9/2/24 8 pm – 12 pm	misty valley from gracenote	1:11	~70 ºF	fridge	slightly acidic, great with homemade oat-cashew milk and simple syrup
8/29/24 8 pm – 12 pm	50/50 blend: Red bourbon from The Married Beans (arabica) soul Ngọt (robusta)	1:12	~70 ºF	fridge	tasted generic

kombucha log

1st fermentation			2nd fermentation
date	tea	temp	date	flavors	temp	notes
1/19/26 –	20 g assam black tea in 500 ml water at RT x 24 hr 200 g raw sugar 4 kg total water	RT
12/14/25 – 1/4/26	20 g assam black tea at 212 ºF, x1 200 g raw sugar 4 kg total water	68–72 ºF	1/4/26	20 g ginger-lemon-honey per 500 ml bottle	fridge
10/27/25 – 11/5/25	20 g assam black tea at 212 ºF, x5 200 g sugar 5 l total	68–72 ºF	11/5/25	strawberry rhubarb jelly	fridge	mild
9/26/25 – 10/7/25	18 g assam black tea at 212 ºF, x5 200 g sugar 5 l total	68–72 ºF	10/7/25	2 oz ml purée from 9/4/25 per 16 oz bottle	64–74 ºF	rounded taste
9/7/25 – 9/14/25	20 g assam black tea at 212 ºF, x5 200 g sugar 5 l total	68–75 ºF	9/14/25	500 ml purée from 9/4/25, reduced to 375 ml	~74 ºF
8/29/25 – 9/4/25	20 g assam black tea at 212 ºF, x5 200 g sugar 5 l total	68–77 ºF	9/4/25 – 9/7/25	purée: 4 pt strawberry 20 stems basil filter through fine mesh sieve	~74 ºF	strong raw basil taste, perhaps cook purée next time

tea blends

kashmiri kahwa

500 ml water
1 tsp/2 g green tea leaves
2 tbsp sugar, to taste
5 cm true cinnamon
2 green cardamoms
2 cloves
optional:
5–6 dried rose petals
4 to 5 almonds, sliced/chopped/crushed
10 to 12 saffron strands

wines

wine	distillery	notes	pairings
sweet riesling, columbia valley washington, 2022	pacific rim	fruity, medium sweet, mildly acidic	umami and spicy
cabernet sauvignon, 2022	the introvert	ripe dark and blue fruit with hints of ground spices, sandalwood and cocoa	umami, e.g., steak, cheese
red wine blend (merlot), 2019	bird song hill vineyards in columbia valley	plum, toffee, and hints of cassis	umami, e.g., meats and cheese
red blend	lu and olly in columbia valley	blackberry, blueberry, cedar	umami
late harvest riesling 2023	b. lovely, washington state	fruity, sweet	umami and spicy

beers, ciders, and meads

fremont dark star
georgetown lucille
icicle dark persuasion

stock liquors

updated 05/10/26

whiskey
- bourbon: old huckleberry 102 bourbon whiskey
- scotch: none
- whiskey: none
rum
- white: bacardí white
- dark: bacardí spiced
vodka
- starr blu
tequila
- cuco x plata tequila
gin
- sông cái việt nam dry gin

stock mixers

juice (on rotation)
club soda
- Polar club soda: 20 mg Na, 85 mg K per 1 l bottle
- carbonated water, Na-bicarbonate (NaHCO3 84.0066 g/mol), urocit-K (K3C6H5O7, 306.395 g/mol ); 20 mg Na, 85 mg K / 1 l bottle
- Na (22.9898 g/mol), K (39.0983 g/mol)
- 73.08 mg baking soda, 222.12 mg urocit-K, or 295 mg of stock mixture
limes
fruit (on rotation)
cream
aquafaba or egg whites

stock liqueurs

chocolate and coffee
- dark crème de cacao
- white crème de cacao
- kahlúa
fruity
- orange liqueur: royale orange liqueur
nutty
- malibu
- amaretto: none
vermouth
- sweet: vya
- dry: none
cream
- irish cream: none
other
- green crème de menthe

bitters and syrups

rich (2:1) syrup (by mass, 66.7 ºbrix, or 66.7 g sucrose in 100 g sucrose-water solution)
- 1:3:6 parts gum arabic, water, demerara sugar
- 2:3 ratio rich syrup to citrus juice

bitters bottles

1:1 simple syrup (200 ml, 7 oz), not rich 2:1 simple syrup
orange bitters (170 ml, 5.7 oz)
vanilla syrup (155 ml, 5.2 oz)
angostura bitters (150 ml, 5 oz)
rose syrup (140 ml, 4.7 oz)
seasonal fruit syrup (130 ml, 4.3 oz)
1. spring 2025: passionfruit
2. summer 2024: blueberry
3. fall 2024: cranberry
4. winter 2024: persimmon
ginger syrup (120 ml, 4 oz)
grenadine syrup (100 ml, 3.4 oz)

other bitters and syrups

coloring: red, yellow, green, blue
pandan syrup (unsweetened)
huckleberry (frozen)
thai bitters
nocino
jasmine flower syrup

cocktails *original, organized by base

— whiskey —

*bourbon rose sour

2 oz bourbon
1 oz rose syrup
¾ oz lime juice
optional: 2 dashes orange bitters
optional: 2 oz aquafaba

cowboy coke

2 oz bourbon
¾ oz lime juice
coke

d’ussé and peach lemonade

1 ½ oz cognac
1 oz crème de pêche
4 oz lemonade
ice to shake, highball and rocks to serve

*ginger buzz

1 ½ oz bourbon
½ oz ginger syrup
¼ oz simple syrup
1 oz lime juice

jackalope

2 oz bourbon whiskey
¾ oz grenadine
¾ oz lemon juice
2-3 dashes Fire & Damnation (spicy) bitters by Bad Dog Barcraft
ice to shake
coupe glass and dehydrated lemon wheel

mint julep

2 oz bourbon
¼ oz simple syrup
mint leaves, muddled in the syrup
stir iced, julep cup or rocks glass, crushed ice to serve, mint sprig and angostura bitters to garnish

old fashioned bourbon milk punch

2 oz bourbon
1 ½ oz sweetened condensed milk
¼ teaspoon ground nutmeg and cinnamon, mixed
garnish: freshly grated cinnamon shake dry, then ice, serve on rocks

old fashioned—pandan

2 oz scotch
¾ oz pandan syrup

— rum —

bacardí cocktail

1 ½ oz white rum
½ oz gin
¾ oz grenadine
¾ oz lime juice

cuba libre (rum and coke)

2 oz white rum
4 oz coke
lime wedge

*lá dứa cốt dừa (pandan coconut)

2 oz white rum
1½ oz homemade pandan extract
¾ oz coconut syrup
¾ oz simple syrup
ice to shake, serve dry
coupe glass

*iced kahlúa mocha

2 oz kahlúa (coffee rum)
2 oz crème de cacao
1 oz sweetened condensed milk
cinnamon

mojito—mint mojito latte

2 oz kahlúa
¾ oz sweetened condensed milk
mint leaves
coffee

untitled

2 oz white rum
¾ oz orange liqueur
¾ oz toasted coconut syrup
handful of strawberries, muddled
ice to shake and to serve
club soda
highball glass

— vodka —

dirty shirley

2 oz vodka
¾ oz grenadine
¾ oz lime juice and 4 oz club soda, or
4 oz lemon lime soda

— tequila —

margarita—cranberry margarita

2 oz tequila
2 oz cranberry juice
¾ oz lime juice

margarita—pomegranate margarita

2 oz tequila
4 dashes ango bitters
¾ oz grenadine
¾ oz lime juice

*margarita—thai basil

core: 2 oz tequila
balance: ¾ oz lime, ¾ simple syrup
seasoning: thai basil, 4 drops thai bitters

— gin —

basil smash

2 oz gin
3/4 oz simple syrup
3/4 oz lemon juice
10-12 basil leaves
basil sprig
ice

*blueberry sour fizz

2 oz gin
1 ½ oz blueberry syrup (or 2 small handfuls blueberry + ¾ oz simple syrup)
½ oz lime juice
club soda

bicycle thief

1 oz Campari
1 oz gin
½ oz fresh lemon juice
1 ½ oz fresh grapefruit juice
½ oz simple syrup
soda water
collins glass

empress alexander

1 ½ oz Empress 1908 Indigo Gin
½ oz white crème de cacao
1 oz half and half
chocolate bitters
freshly grated nutmeg
freshly grated star anise

*rose neapolitan

1 ½ oz gin
¼ oz crème de cacao
¾ oz rose syrup
½ oz vanilla syrup
¼ oz lime juice
egg white/2 oz aquafaba
ice

solarium

2 oz Empress 1908 Indigo Gin
1 oz fresh lemon Juice
1 oz fresh orange Juice
½ oz orange liqueur
½ oz rich simple syrup
8 dashes Peychaud’s Bitters
mint
lemon peel
ice
tall glass, layer gin on top and garnish with mint and lemon peel

— liqueur —

calvados sidecar

1 oz boulard hors d’âge calvados
1 oz cointreau
1 oz lemon juice
1:1 cinnamon sugar to rim, lemon wedge to wet
garnish orange peel

grasshopper

2 oz white crème de cacao
2 oz green crème de menthe
2 oz cream

vermouth w/ orange foam from Bar Americano in Greenpoint

2.5–3 oz vermouth
orange foam (cream whipper)
- 200 ml strained fresh orange juice, chilled
- 1 g carboxymethyl cellulose 50
- 0.3 g xanthan gum or 0.5 g guar gum
- 1 charge N2O
chilled rocks glass → ice → vermouth → top w/ orange foam

— WIP —

*lemongrass martini (inspired by tomkha martini at bangrak market)

core: 2 oz light rum
balance: ¾ oz lemongrass syrup, 1 oz coconut cream
seasoning: kaffir lime leaf

*pomegranate mint mojito

core: 2 oz rum
balance: ¾ oz grenadine
seasoning: mint leaves, 6 oz club soda

*strawberry coconut negroni

core: 1 oz gin, 1 oz malibu
balance: 1 oz strawberry syrup
seasoning: 4 dashes orange bitters

*jasmine/rose vodka sour

2 oz vodka
¾ oz floral syrup
¾ oz lime juice https://stevethebartender.com.au/fall-enzoni-cocktail-recipe/

seaweed rice cocktail

makgeolli
seaweed
sweet sesame

soy sauce dango

makgeolli
soy sauce caramel syrup

chocolate and demure

dedicated to aayushi because she’s brown

1 ½ oz chocolate liqueur
some acidity like a lemon
egg white for a froth
salt on top of the egg white to make an omelette

— base cocktails —

old fashioned

core: 2 oz whiskey
balance: ½ oz simple syrup
seasoning: 2 dashes angostura bitters

martini

core: 2 oz gin
balance: ¾ oz vermouth, 1 oz olive brine if dirty
seasoning: lemon twist or olive

negroni (martini family)

core: 1 oz gin, 1 oz campari
balance: 1 oz vermouth/cordial/amaro
seasoning: orange slice

daiquiri/sour family

core: 2 oz rum/base
balance: ¾ lime juice, ¾ simple syrup
seasoning: lime wedge/bitters

margarita (sidecar family)

core: 2 oz tequila, ¾ oz cointreau (cordial/fruit liqueur)
balance: ¾ oz lime juice, ¼ simple syrup
seasoning: lime wedge, salt rim

last word (sidecar family)

core: ¾ oz gin, ¾ oz green chartreuse, ¾ maraschino liqueur
balance: ¾ lime juice
seasoning: maraschino cherry

mojito (highball family)

core: 2 oz white rum
balance: ¾ oz lime juice, ¾ oz simple syrup
seasoning: mint leaves, 4–6 oz club soda

umeshu

1.8 l neutral liquor ≥ 40% ABV
1 kg unripe plums
0.8 kg rock sugar
distill 6 months, stir frequently until sugar dissolves

nonalcoholic

spiced hot apple cider

4 servings

1 l apple cider
1 orange, sliced
4 tbsp unsalted butter
2 tbsp brown sugar
5 cm cinnamon sticks
5 star anise
5 cloves
5 cardamom pods
pinch of nutmeg
if desired: 1 shot calvados (apple brandy) per serving
whipped cream