cocktail notes

syrups from: wine, coke, root beer, regular beer, apple cider
fondant cutters (i think david w uses these) or hole punchers
from scott b’s waverly place echo: candied lemon zest, a marinated mandarin segment, and a circle (hole punch) of kaffir lime, all on a skewer a la alinea’s hot potato/cold potato.
pear, walnut orgeat (from french laundry)
yeast rim
bubble tea type drink, using mollekulurr gaztromonie
orgeats: oat, watermelon seed, genmai, white cheddar
something with tomato water. honey? orange blossom? chives, thyme? balsamic
use sugar cubes + muddling + pre-ice shaking as a syrup replacement?
(smoked) pineapple, shiso, umeboshi (from moto)
check it: bourbon, beef or veal demi-glace, lime foam

more alinea

gin, yuzu, sesame, shiso
crab apple, eucalyptus. cheese: white cheddar orgeat?! primadonna rim?
carrot, hazelnut, raisin

from charlie trotter desserts cookbook:

peach, lemongrass, (maybe dried as accents:), gooseberries, cherries, thyme
persimmon, teas (green tea + orange, darjeeling + lemon, chamomile+ lime)
lime, melon, cactus pear
passion fruit or guava, orgeat, vanilla-pineapple (dried/chips?)
apricot, lychee, lychee nut (orgeat?), lemon verbena
key lime, carambola, lime zest
grapefruit/ugli, pear, chili, tequila
blueberries, port, lemon, black pepper
hokkaido squash (winter, pumpkin, etc), ginger, pineapple
hickory nut (toasted as rim, or orgeat)
something with mamey sapote (plus kaffir lime, apple, lemon)
plum, pistachio, lime
pear, date, cognac, vanilla
port, fig, orange, white pepper-orange zest rim
fig, lemon, port, toasted oat orgeat
kaffir lime sauce: lime juice + kaffir lime leaves + sugar, puree
asian pear, pomelo, tamarind, vanilla, maple syrup (maybe pear-infused vodka + lemon + syrup. limit the tamarind and maple to a background accent. garnish with candied pomelo rind and vanilla-marinated pomelo)
quince, pinenut orgeat, honey, carrot, cinnamon