Bar
BarTable of usefor frozen fruit and vegetablesolutions
Les vergers Boiron and youYou have a passion for taste and authenticity.The customer delight gives real meaning to your job.For you, Les vergers Boiron manufacture outstanding fruit and vegetable solutions. Frozen fruit and vegetable purees,concentrated preparation, coulis, whole fruit, our family-run company located in France have been sharing its expertisewith you all over the world for more than 75 years.Our inimitably diverse and distinctive products, as well as our services, support your talent and efficiency, from thesignature dish to the ‘a la minute’ food preparation.This technical information and recipes ideas from Meilleurs Ouvriers de France will guideyou in preparing your finest creations.MixologistFreddy DiazFreddy Diaz is President at AlambiQ Inc. mixologyconsulting firm and has worked with the world’s leadingbrands, corporations, spirits suppliers and bars. He prideshimself by using fruit purees, unique ingredients, and highquality spirits. His bar & chef-like cocktail constructiveand deconstructive techniques indulge all five senses.Freddy Diaz’s passion educating hospitality and industryprofessionals has given him a name throughout theAmericas and the Caribbean.
CocktailsCocktailsCocktailvariation& glasswarePeach Julep(Julep Cupor Highball)Currant JulepJuleps(Julep Cupor Highball)Tropical Julep(Julep Cupor Highball)IngredientsLes vergers BoironFlavorsSpirits, wine and liqueursHerbs,spices,& bittersSweets1/2 partWhite peach1/2 cup ofloose mintsprigs3/4 parthoney syrup2 partsbourbon1/4 partRed currant1/2 cup ofloose mintsprigs1/2 part3/4 partsfresh squeezedsimple syruplemon2 partsbourbon3/4 partTropical fruit(pineapple, mango,passion fruit, lime)1/2 cup ofloose mintsprigs3/4 partsimple syrup2 partsbourbonAdditionalingredients123Instructions: In a mixing glass, add and lightly bruise mint leaves with a muddler, combine the rest of ingredients, add ice then, shake and strainover new fresh crushed ice. Garnish with 3-4 mint sprigs.BlackberrySmash (Rocks)SmashesSherry Smash(Rocks)Cognac Smash(Rocks)1/2 part1/2 part honeyfresh squeezedsyruplemon1/2 partBlackberry1/4 partBlood orange100 %1/2 partBlackberry1/4 part3/4 partfresh squeezedagave syruplemon1/2 partRaspberry1/2 partStrawberry3 basil leaves2 partsbourbon1 part gin1 partDry SackMediumSherry1/2 part1 1/2 part1/2 partfresh squeezed Remy Martinsimple syruplemonV.S.O.P.Instructions: In a mixing glass, add and muddle herbs (when applicable). Combine the rest of ingredients.Add ice and shake vigorously, strain over new fresh ice in a large rocks glass. Garnish with lemon wedge & mint sprig.SingaporeSling (1)(Highball)Slings &SwizzlesBitteredOrange Sling (1)(Highball)Fig Swizzle (2)(Highball)1/2 partPineapple 100 %1 dashangosturabitters1/2 part Orange& Bitter orange1 dashangosturabitters1/2 partKalamansi 100 %1/2 partFig 100 %2 dashesangosturabitters1/2 part freshsqueezed lemon1 part gin1/2 partBenedictine1/2 partCherryHeering1/2 partfresh squeezedlemon1 part gin1/2 partCointreau 1/2 partCherryHeeringgrated nutmeg(add last)2 parts ginClub soda(add last andlightly stir)3/4 partagave syrupInstructions: (1) Combine ingredients in a mixing glass, add ice, shake, and pour over new fresh ice in a highball (tall glass).(2)Combine ingredients in a highball glass, add 1/2 crushed ice, swizzle with a bar spoon for 5-10 seconds, fill with more crushed ice.Ginger Sour(Large RocksGlass)SoursLemongrassSour(Large RocksGlass)1/2 partGinger specialty3/4 part freshsqueezed lemon3/4 partsimple syrup1 egg white(optional)1 1/2 partspirit1/2 partLemongrassspecialty3/4 part freshsqueezed lemon3/4 parthoney syrup1 egg white(optional)1 1/2 partspiritPisco Lychee(Large RocksGlass)3/4 part Lychee3/4 part3 drops offresh squeezed 2 parts piscoangostura3/4 partlemonbitters over simple syrupacholadofinished drink1 egg whiteInstructions: Combine ingredients in a mixing glass, shake vigorously, strain over fresh ice. Note: For egg white cocktails, shake all ingredientsfirst without ice to emulsify egg whites, then add ice and shake again.
CocktailsCocktailvariation& glasswareFloradoraHighballGinger edientsLes vergers BoironFlavors3/4 partLime 100 %1/2 partRaspberry3/4 partLime 100 %3/4 partGingerspecialtySpirits, wine and liqueursHerbs,spices,& bittersSweetsAdditionalingredients12 dashesangosturabitters3/4 partsimple syrupGinger ale(add last andlightly stir)1 1/2 partgin3/4 parthoney syrupClub soda(add last andlightly stir)1 1/2 partvodka3/4 partsimple syrup3/4 partfreshsqueezedlemonClub Soda(add last andlightly stir)1 1/2 partgin1/2 partBlackcurrant23Instructions : Combine all ingredients in a mixing glass (sparkling beverages last). Add ice, shake, then strain over new fresh large cubes in ahighball glass. Add sparkling beverage last and mix flavors together with a bar spoon.KalamansiDaiquiri(V shapedCocktail glass)HemingwayDaiquiriDaiquiri’s(V shapedCocktail glass)Guava Daiquiri(V shapedCocktail glass)Melon Daiquiri(V shapedCocktail glass)3/4 partKalamansi 100 %3/4 partsimple syrup3/4 partPink grapefruit100 %1/2 partLime 100 %3/4 partLime 100 %1/2 partGuava3/4 partLime 100 %3/4 partWatermelon100 %2 partslight rum1 1/2 partlight rum1 sage leaf3/4 partsimple syrup1 1/2 partlight rum3/4 partsimple syrup2 partslight rum1/2 partLuxardoMaraschinoLiqueurInstructions : Combine ingredients in a mixing glass, add ice, shake then, strain in a chilled cocktail glass (martini). Garnish with a lime wheel.BergamotGimlet(Cocktail Glass)Gimlet’sKalamansiGimlet(Cocktail Glass)1/2 partLime 100 %3/4 partBergamot100 %3/4 partKalamansi 100 %3/4 partsimple syrup1 1/2 partgin3/4 part simplesyrup1 1/2 partgin(Plymouth Ginrecommended)Instructions : Combine ingredients in a mixing glass, add ice, shake, and strain in a chilled cocktail glass (martini).Boiron MaiTai (1)3/4 partLime 100 %(Rocks Glass)Ginger Spice (1)Tiki(Highball)Chili Passion(Highball)Instructions : (1)(2)(2)1/2 partPineapple100 %1/2 partalmond syrup1/2 partPineapple 100 %1/2 partGinger1 dash ofangosturabitters1 pinch ofgroundblackpepper1/4 part Morello& Cranberry3/4 partPassionfruit100 %1/2 partLime 100 %1 SliceJalapeño1 1/2 partMount GayEclipse1/2 partCointreau Noir1 partlight rum3/4 parthoney syrup3/4 partfreshsqueezedlemon1 partdark rum3/4 partsimple syrup2 basil leaves1 1/2 partaged gold rumCombine ingredients in a mixing glass, add ice and shake, pour over fresh ice in glass. Garnish with mint sprigs. Muddle basil inside your mixing glass, add jalapeño slice (do not muddle), add rest of ingredients, shake with ice and fine meshstrainer over fresh ice. Garnish with jalapeño & basil.
CocktailsCocktailvariation& glasswarePassionfruitMargarita (1)(Rocks Glass)Daisy’sMorelloCranberryCosmopolitan (2)IngredientsLes vergers BoironFlavors1/2 partLime 100 %3/4 partPassionfruit100 %1/2 partLime 100 %3/4 partMorello &Cranberry(Cocktail Glass)Herbs,spices,& bittersSweetsSpirits, wine and liqueursAdditionalingredients1/4 partAgave syrup121 1/2 partSilver Tequila3/4 partCointreau 1 1/2 partCitrus vodka3/4 partCointreau 3Instructions : (1) Combine ingredients in a mixing glass, add ice and shake, strain over fresh ice. Salt Rim.(2)Combine ingredients in a mixing glass, add ice and shake, strain in a chilled cocktail glass.Bellini(ChampagneFlute)Blood OrangeSparkling Mimosa(ChampagneFlute)French 75(ChampagneFlute)1/2 partWhite peach1/4 partsimple syrup4 partsProsecco1 partBlood orange100 %1/2 partsimple syrup4 partsChampagne1/4 partsimple syrup1 part gin1/2 partYuzu 100 %or Bergamot100%3 partsChampagneInstructions : Combine ingredients in a mixing glass, add ice and stir lightly, then strain ingredients in a chilled champagne glass.ChestnutVanillaAlexander (1)(Tall Wine Glass)FrozenPut an Umbrellaon it! (2)(Tall Wine Glass)KalamansiMargarita (2)(Tall Wine Glass)1 partChestnut &Vanilla1 partPineapple100 %Gratednutmeg(add last)1 partcondensedmilk2 scoops ofice-cream1 part milk3/4 part freshsqueezedlemon3/4 part2 scoops ofsimple syrupice (cracked orcrushed icerecommended)1 partCoconut1 partKalamansi100 %1/2 partAgave syrup2 partsBrandy1 partwhitechocolateliqueur2 partswhite rum1 partPremiumBlue Curacao1 1/2 part100% AgaveTequila1 partCointreau Instructions : (1) Combine ingredients in a blender and blend well. Pour in a large wine glass. (2) Combine ingredients in a blender (except blue curacao) and blend well. Pour blue curacao in a wine glass, pour blended drinkover blue curacao.Red PepperSavoryCaipirinha (2)Cocktails (Rocks Glass)3/4 partLime 100 %1/2 partRed pepper100 %1 sliceofJalapeño3/4 partsimple syrup2 partsCachacaInstructions : (1) Combine ingredients in a collins glass, add ice, and stir.(2) Combine ingredients in a mixing glass, shake with ice, strain over fresh ice, garnish with fresh herbs.Pumpkin Spice1/2 wholenutmeg1 kiloPumpkin100 %1/4cinnamonstickPunchCinnamonApple Punch1 kiloGreen apple1/2 kiloGinger(1 squeezebottle)25 Mintleavesgratedcinnamon1 kiloDemerarasyrup1 kilofresh squeezedlemon1/2 kilo water3 liters ofAged Rum(Mount GayEclipserecommended)1 kilofresh squeezed3 liters oflemonbrown spirit1 kilo1/2 kilo fresh(brandy,honey syrupbrewed andcognac, rum,cooled greenwhisk(e)y)teaInstructions : Bruise herbs with a muddler and grate spices in a punch bowl, add the rest of ingredients, stir, and add a large ice block or 64 oz.of smaller ice cubes, garnish with citrus fruit wheels.
SyrupsSyrupsWaterIngredientApproximate MeasurementsAgave Syrup1 part filtered water1 part agave nectar1/4 part 7.5 ml / 0.25 oz1 1/2 part 45 ml / 1.5 ozHoney Syrup1 part filtered water1 part clover honey1/2 part 15 ml / 0.5 oz2 parts 60 ml / 2 ozDemerara Syrup1 part filtered water1 part demerara sugar3/4 part 22.5 ml / 0.75 oz3 parts 90 ml / 3 ozSimple Syrup1 part filtered water1 part fine white sugar1 part 30 ml / 1 oz4 parts 120 ml / 4 ozInstructions : Measure equal parts of filtered water to ingredient, stir until dissolved and well blended.GlasswareToolsShaker TinsGlasswareJulep CupRocks GlassHighballGlassMartiniGlassTall WineGlassChampagneFlutePunch Bowl
OutstandingfruitFirst, there is the fruit. Much more than aproduct, than a resource, it is subtle andunique creation.At Les vergers Boiron, we preserve itsflavor, its color and its texture to provideyou throughout the year fruit solutions in avariety of flavors with a real taste of fruit.Our close partnership with producersensures the selection of the best rawmaterials from the finest terroirs. Orchard,tropical, red fruits or citruses, we havedeveloped for each fruit a specific processthat is both safe and respectful of theiroriginal qualities.For your finest creations and guiding yourinspiration, trust our outstanding fruitsolutions.Useful infoDefrosting methodIn order to preserve all the organolepticqualities, Les vergers Boiron recommendyou to defrost the whole fruit/vegetablepuree in its original packaging at 2 C/4 Cor in a bain-marie. Once defrosted, werecommend you to mix well to obtain a highquality product with a perfectly smoothtexture.Storing conditionsKeep the tray of fruit/vegetable pureeat –18 C and use before the minimumdurability date stated on the tray.After defrosting, keep the tray at 2 C/ 4 C and consume within the stipulatedtime limit. Do not refreeze.For more information about defrosting andstoring methods, please check the productdata sheet.
Concerned to constantly improve our products we reserve the right make any amendments we deem useful - Products/flavours may not be available in certain countries. Please contact our Les vergers Boiron commercial manager to know all the details of the products and services available in your zone.Les vergers Boiron 01/2019 – TAB10G-A - Creation : YAKA Communication - Impressions Modernes – Photos : iStock-ThinkStock-Les vergers Boiron - All rights reserved – Boiron Frères SAS with a capital of 3,000,000 – RCS 542 015 763 Romans-sur-Isère - Non contractual document.my-vb.com
Syrups Water Ingredient Approximate Measurements Agave Syrup 1 part filtered water 1 part agave nectar 1/4 part 7.5 ml / 0.25 oz 1 1/2 part 45 ml / 1.5 oz Honey Syrup 1 part filtered water 1 part clover honey 1/2 part 15 ml / 0.5 oz 2 parts 60 ml / 2 oz Demerara Syrup 1 part filtered water 1 part demerara sugar 3/4 part 22.5 ml / 0.75 oz 3 parts 90 ml / 3 oz
Za odvajače iz mrežice (Koch-Otto York): 0,07 bar . p 1,03 bar: K m s. 1 0,0930 0,0128 . p bar 0,0140 ln(p bar) (31) 1,03 bar . p 2,75 bar: K 0,11 m s. 1 (32) 2,75 bar . p 2,75 bar: 1K m s 0,1123 0,007 ln(p bar) (33) Za podatke GPSA daju sljedeću korelaciju za ovisnost o tlaku: 0 bar .
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PRESSURE RATING OF PIPE AT SERVICE TEMPERATURES - BAR SIZE 23 c 32 C 38 C 43 c 48 C 54 C 60 C 15 (½”) 55 bar 43 bar 36 bar 29 bar 23 bar 17 bar 12 bar 20 ( ¾”) 47352923181410 . PIPE CLAMPS It is essential that plastic pipes be adequately supported. This will avoid sagging and
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