At 520, over a period of time and seeing that the volume of the preparation was getting bigger, we slowly built up a small workshop equipped with special machines and tools (Vacuum, Sous Vide, Thermomix, etc.) combined with the best filtered ice our Hoshizaki ice-cream machines (trimmers and regulars) enable us to prepare products that would otherwise take a long time.
So we make our own bitter almond and mastic paste, fruit purees from their peel to our own vermouths and bitters. We cook our own rum and it is aged in oak barrels and slowly we remove the sugar, using mostly honey, petimezi, natural fruit sugars, agave and coconut sugar.
Our cocktail cocktails are all edible and rely heavily on pastry. Caramel, biscuit, creams, pastels and wool of some of these. We work hard all winter to renew our catalog every year with new techniques and products to give our customer the best we can.
In Blender we put 800g Ginger gross and well washed with 1kg of sugar syrup. We beat very well for 2-3 minutes. Allow the material 5-6 hours until it leaves a residue. Sow well and put it in the refrigerator