name
Bar Prep • other
Description
Template and clarification response: you provided the placeholder "name". I need the actual component or cocktail name to create a specific, reliable at-home bar prep recipe. Below is a reusable template you can use or I can fill in once you provide the name/type.
History
N/A — this is a template. Provide a specific item (e.g., "vanilla simple syrup", "orgeat", "orange bitters", "lime juice", "hibiscus infusion") for a tailored history.
Instructions
Step 1.
1) Tell me the exact name or type of the bar prep you want (syrup, infusion, bitters, juice, garnish, etc.). 2) If you want a specific yield, state the volume (example: 250 ml, 1 L). 3) If you have ingredient constraints (sugar type, spirits, allergens), list them. 4) Once you provide the item name and constraints, I will: a) give a short description and brief history, b) list precise ingredients and weights/volumes, c) provide step-by-step preparation and timing, d) state yield, shelf life, storage notes, difficulty, and whether alcoholic, e) cite a source or note if original. 5) Example placeholders you can replace: - Ingredient list: [base] X ml, [sweetener] Y g, [flavor] Z g/ml - Process: combine base and flavor, rest for N hours, strain, adjust sweetness, bottle and label. 6) If you want immediate output without further questions, reply with the exact name now (for example: "vanilla bean simple syrup, 500 ml").
Storage
Specify refrigerator or pantry requirements once the component is selected. For most syrups: refrigerate in a sealed container; for infusions: strain and refrigerate; for bitters: store at room temperature in a dark bottle.