Earls Bar Prep Manual

49 EARLS SYRUP PREP PRE – MIX 1 ******************NEVER MARRY OR TOP UP ANYTHING****************** ❖ CCP: Wash Hands & (Wear Gloves where required) 1. Some of Earls Syrup bottles are delivered approximately 2/3 full, with sugar content above 66%. Because of this high sugar content they are shelf stable therefore can be shipped and stored without refrigeration for 6 months. (Grenadine and White Peach filled full) 2. Pull out the appropriate Earls Syrup bottles from dry storage in accordance to the daily pars. 3. Remove the tip and fill with water. Fill the squeeze bottles to the top of the large cylinder, where it tapers toward the tip. 4. Shake vigorously to evenly dilute and mix the contents. We do this to lower the sugar content to our cocktail standard of 50%. At this level it balances evenly with citrus juice. 5. Label and refrigerate. Once the brix is lowered it is no longer shelf stable and requires refrigeration. 6. Use one bottle at a time for service and stock additional containers as back up. 7. Never marry partially used containers. NOTE: Cycle through the prepared inventory by using the oldest date first, in a "First In - First Out" rotation. NEVER keep in one large storage container* and continually "top up" one serving container. This practice of marrying fresh ingredients is extremely dangerous. Bacteria will transfer from the old to new product causing it to deteriorate faster resulting in spoiled ingredients in our drinks that taste bad and can make our guests sick. HOLDING: Maximum 14 days REFRIGERATED once diluted UPDATE: 07/02/14 CB