Hickory's spec test

• What is the first ingredient in the Pina Colada recipe?

  200ml Half Half
• What equipment is needed for making Pina Colada?

  Measuring Jug and Scales
• How long can the Pina Colada be stored after production?

  3 days
• What color code is used for the Pina Colada storage?

  Red store pour with blue and green tape
• What is the first step in making Apricot Gin?

  Decant 500ml of Beefeater gin
• How long should the Apricot Gin be left to infuse?

  24 hours
• What is the final step in preparing Apricot Gin?

  Label with "Hickory's Gin" and store
• What is added to the Pink Gin for flavoring?

  4 x Fruit Tea Bags
• What is the method for infusing the Pink Gin?

  Cover with clingfilm and leave to infuse
• What is the total weight of salt in the Salt Blend recipe?

  500g
• How long can the Salt Blend be stored after production?

  28 days
• What is the first ingredient in the Passionfruit Blend recipe?

  500g Sugar
• What is the method for mixing the Passionfruit Blend?

  Shake to mix after blending
• What is the main ingredient in the Toasted Pineapple Tequila?

  1 x Bottle Olmeca Altos
• What is the purpose of the blow torch in the Toasted Pineapple Tequila recipe?

  To caramelize the sugar on pineapple
• How long should the Toasted Pineapple Tequila be left to infuse?

  4 hours
• What is the first step in making Jalisco Honey?

  Add cayenne pepper and citric acid
• How long can Jalisco Honey be stored after production?

  28 days
• What is the first step in preparing Citric Apples?

  Cut the core from the apple
• How should the citric apple fans be stored?

  In a 2 Litre container lying flat
• What is the main ingredient in the Popcorn Cream recipe?

  2.5cl Popcorn syrup
• What is the first ingredient in the Blue Icing recipe?

  Blue food colouring gel 5ml
• How long can the Blue Icing be stored after production?

  3 days
• What is the ratio for mixing Tropical Syrup?

  1:1 Ratio
• How long can the Tropical Syrup be stored after production?

  7 days
• What is the first ingredient in the Custard Cream recipe?

  400ml Double Cream
• How long can the Custard Cream be stored after production?

  3 days
• What is the first step in making Iced Tea?

  Gather equipment
• How long should the Iced Tea be left to brew?

  20 minutes
• What is the total volume of ingredients in the Non-Alc Frozen Strawberry Daiquiri?

  4.5 Litres
• How long can the Non-Alc Frozen Strawberry Daiquiri be stored after production?

  4 days
• What is the total volume of ingredients in the Frozen Pornostar?

  7.9 Litres
• How long can the Frozen Pornostar be stored after production?

  4 days
• What are the steps for preparing the Salt Blend?

  1. Measure both Table and Maldon salt
  2. Put both into 2Litre container with lid and shake to mix
  3. Production label for 28 days
  4. Decant daily into rimmer for service
• What are the steps for preparing the Passionfruit Blend?

  1. Measure 500g sugar into 2 litre container
  2. Measure freeze dried passionfruits, and blend
  3. Put blended passionfruit into 2 litre container and shake to mix
  4. Production label for 28 days
  5. Decant daily into rimmer for service
• What are the steps for preparing the Toasted Pineapple Tequila?

  1. Gather equipment
  2. Caramelize pineapple rings with Demerara sugar
  3. Mix with Olmeca Altos and let infuse for 4 hours
  4. Fine strain and label with "Pina Loco"
• What are the steps for preparing the Jalisco Honey?

  1. Mix cayenne pepper and citric acid
  2. Add agave syrup and boiling water
  3. Infuse for 2 hours and fine strain
  4. Label and store for 28 days
• What are the steps for preparing the Citric Apples?

  1. Cut the core and ends from the apple
  2. Slice into "fans"
  3. Coat in citric blend and store in freezer
  4. Label for 7 days
• What are the steps for preparing the Blue Icing?

  1. Gather equipment
  2. Create a water bath and mix ingredients
  3. Pour into squeezy bottle
  4. Label for 3 days
• What are the steps for preparing the Tropical Syrup?

  1. Gather equipment
  2. Mix ingredients in a 1:1 ratio
  3. Decant into squeezy bottle
  4. Label for 7 days