Journal
Notes from the kitchen.
What we're drying. What we're learning. The decisions behind the brand, in our own words.
Why we dried the citrus (and not the syrup)
Cocktail syrups solve a flavour problem. The garnish problem is different, and it's the one that was actually losing bars money.
The first batch came out of our kitchen
Two dehydrators, one bench, four KG of fresh lemons a day. Here's how the first batch came together.