Education
Here at Machina we believe that education is key to growth! Our kitchen and bar are teaching-based; which makes it so all of our employees are challenged, always trying new things, and working together as a team to bring you creative, delicious, thoughtful products! We wanted to share with you what we learn along the way. We hope you enjoy!
Click to + to expand and see the videos!
Here at Machina we believe that education is key to growth! Our kitchen and bar are teaching-based; which makes it so all of our employees are challenged, always trying new things, and working together as a team to bring you creative, delicious, thoughtful products! We wanted to share with you what we learn along the way. We hope you enjoy!
Click to + to expand and see the videos!
Bartending videos
|
|
|
|
cooking videos
wild harvesting videos
|
|
Bartending RECIPES
Cider Mojito
Cider Sour
New England “Cide-Car”
Based on a traditional sidecar cocktail, this version adds cider and vanilla liqueur for depth and sweetness, and a hint of sage for a subtle savory herbal note. If you don’t have vanilla liqueur, you can always double up on the simple syrup and substitute fresh vanilla bean or vanilla extract.
Spiced Cider Old Fashioned
Apple Mule
Harvest Moon
Unicorn Fields
Vodka - Lemon - Grapefruit - Basil - Prosecco
Muddle 4 good sized basil leaves with 2 wedges of lemon in a small shaker, add one ounce of vodka and one ounce of grapefruit juice. Add ice and shake well. Strain into a Chilled Coupe, top with prosecco and garnish with a small basil leaf, a dehydrated lemon wheel, or a wheel of fresh lemon. (Depending on availability).
Violet Beauregarde
Gin - Creme De Violette - Blueberries - Sweet Lemon
Muddle 10-12 blueberries in a small shaker, add 1 1⁄2 oz gin, 1⁄2 oz Creme De Violette, 1 oz fresh lemon and 1⁄2 oz simple syrup. Add ice and shake well. Pour into a Collins Glass and garnish with a lemon wedge.
Machina Mai Tai
Trio of Rums - Falernum - Citrus
Build in small shaker over ice to aid dilution. Add 3⁄4 oz white rum, 3⁄4 oz aged rum, 3⁄4 oz falernum, 1 oz lime, 1⁄2 oz simple syrup and 1⁄2 oz triple sec. Shake vigorously and pour into a Pilsner Glass. Float 1⁄2 oz dark rum over the top and garnish with orange cherry and mint bouquet.
Pain(e)Killer
Rum - Pineapple - Orange Juice - Coconut - Nutmeg
Build in small shaker over ice. Add 1 oz aged rum, 1 oz white rum, 1 oz Coco Lopez, 1
oz orange juice and 1 1⁄2 oz pineapple. Shake well and pour into Pilsner Glass. Top liberally with freshly grated nutmeg and garnish with an orange and a cherry.
Pimm’s Cup
Pimm’s No. 1 - Lemonade - Fresh Fruit - Seltzer
Make your “fruit salad” in a Snifter Glass. This will change based on ingredient availability, but we have been using sliced strawberries, dehydrated orange wheels and dehydrated lemon wheels. Add 2 oz Pimm’s no. 1, 1 oz lemon juice and 3⁄4 oz simple syrup. Add ice, top with soda and stir well. Garnish with mint bouquet.
Thai Iced Tea
Bourbon - Amaro - Thai Tea- Sweetened Condensed Milk
Build over ice in small shaker, add 1 oz bourbon, 1 oz Bully Boy Amaro, 3 oz Thai Tea
and 3⁄4 oz sweetened condensed milk and shake well. Pour into Pilsner Glass. No garnish.
Tequila Rosa
Blanco Tequila - Cocchi Rosa - Tonic
Pour 1 oz blanco tequila and 1 oz Cocchi Rosa over ice in Snifter. Top with tonic, stir well and garnish with dehydrated lime.
Dr. Tink’s Margarita
Strawberry Infused Tequila - Habanero - Lime - Agave - Black Salt
Build over ice in small shaker, add 1 1⁄2 oz house strawberry tequila, 1⁄2 oz triple sec, 3⁄4 oz lime juice and 1⁄4 oz agave (or simple, depending on availability). Add 12 dashes of habanero tincture, or to taste depending on preference. Pour into a Black Salt rimmed Double Rocks Glass and garnish with a wedge of lime.
Earl’s Old Fashioned
Earl Grey Ice - Bourbon - Sugar - Bitters - Lemon Twist - Cherry
Build in Double Rocks glass over Earl Grey Ice. Add 2 oz bourbon, splash of simple, 2 dashes of angostura and 2 dashes of orange bitters. Stir well and garnish with a twist of lemon and a cherry.
Cherry Manhattan
Luxardo Cherry - Bourbon - Dolin Sweet Vermouth - Bitters
Build over ice in cocktail stirring glass. Add 2 oz of bourbon, 1⁄4 oz Luxardo Cherry Liqueur, 3⁄4 oz Dolin Sweet Vermouth and 2 dashes of Angostura bitters. Stir well and strain into a chilled Nick and Nora glass. Garnish with cherry.
- 10-15 Mint Leaves
- 1 ½ oz Aged Rum
- ½ oz Fernet Branca
- ¾ oz Fresh Lime Juice
- ½ oz Simple Syrup
- 1 ½ oz Apple Cider
- Soda Water to Top
Cider Sour
- 1 ½ oz Egg White
- 2 oz Bourbon
- 1 oz Apple Cider
- ¾ oz Lemon Juice
- ½ oz Spiced Simple Syrup
- 2 Dashes Angostura Bitters
New England “Cide-Car”
Based on a traditional sidecar cocktail, this version adds cider and vanilla liqueur for depth and sweetness, and a hint of sage for a subtle savory herbal note. If you don’t have vanilla liqueur, you can always double up on the simple syrup and substitute fresh vanilla bean or vanilla extract.
- 1 Sage Leaf
- 1 ½ oz Cognac
- 1 oz Apple Cider
- ¾ oz Licor 43 Vanilla Liqueur
- ¾ oz Lemon Juice
- ¼ oz Simple Syrup
- Fresh nutmeg to garnish
Spiced Cider Old Fashioned
- 2 oz Bourbon of choice
- ½ oz Mulled Cider Syrup
- 2 Dashes Angostura Bitters
- Lemon twist for garnish
Apple Mule
- 2 oz Vodka or Whiskey
- 1 oz Apple Cider
- ¾ oz Lime Juice
- ½ oz Simple syrup
- 5 Dashes Fresh Ginger Juice
- 2 Dashes Angostura Bitters
- Soda to Top
Harvest Moon
- 2 oz Gin
- 1 oz Aperol
- ½ oz Fernet Branca
- ¾ oz Lemon Juice
- ½ oz Simple Syrup
Unicorn Fields
Vodka - Lemon - Grapefruit - Basil - Prosecco
Muddle 4 good sized basil leaves with 2 wedges of lemon in a small shaker, add one ounce of vodka and one ounce of grapefruit juice. Add ice and shake well. Strain into a Chilled Coupe, top with prosecco and garnish with a small basil leaf, a dehydrated lemon wheel, or a wheel of fresh lemon. (Depending on availability).
Violet Beauregarde
Gin - Creme De Violette - Blueberries - Sweet Lemon
Muddle 10-12 blueberries in a small shaker, add 1 1⁄2 oz gin, 1⁄2 oz Creme De Violette, 1 oz fresh lemon and 1⁄2 oz simple syrup. Add ice and shake well. Pour into a Collins Glass and garnish with a lemon wedge.
Machina Mai Tai
Trio of Rums - Falernum - Citrus
Build in small shaker over ice to aid dilution. Add 3⁄4 oz white rum, 3⁄4 oz aged rum, 3⁄4 oz falernum, 1 oz lime, 1⁄2 oz simple syrup and 1⁄2 oz triple sec. Shake vigorously and pour into a Pilsner Glass. Float 1⁄2 oz dark rum over the top and garnish with orange cherry and mint bouquet.
Pain(e)Killer
Rum - Pineapple - Orange Juice - Coconut - Nutmeg
Build in small shaker over ice. Add 1 oz aged rum, 1 oz white rum, 1 oz Coco Lopez, 1
oz orange juice and 1 1⁄2 oz pineapple. Shake well and pour into Pilsner Glass. Top liberally with freshly grated nutmeg and garnish with an orange and a cherry.
Pimm’s Cup
Pimm’s No. 1 - Lemonade - Fresh Fruit - Seltzer
Make your “fruit salad” in a Snifter Glass. This will change based on ingredient availability, but we have been using sliced strawberries, dehydrated orange wheels and dehydrated lemon wheels. Add 2 oz Pimm’s no. 1, 1 oz lemon juice and 3⁄4 oz simple syrup. Add ice, top with soda and stir well. Garnish with mint bouquet.
Thai Iced Tea
Bourbon - Amaro - Thai Tea- Sweetened Condensed Milk
Build over ice in small shaker, add 1 oz bourbon, 1 oz Bully Boy Amaro, 3 oz Thai Tea
and 3⁄4 oz sweetened condensed milk and shake well. Pour into Pilsner Glass. No garnish.
Tequila Rosa
Blanco Tequila - Cocchi Rosa - Tonic
Pour 1 oz blanco tequila and 1 oz Cocchi Rosa over ice in Snifter. Top with tonic, stir well and garnish with dehydrated lime.
Dr. Tink’s Margarita
Strawberry Infused Tequila - Habanero - Lime - Agave - Black Salt
Build over ice in small shaker, add 1 1⁄2 oz house strawberry tequila, 1⁄2 oz triple sec, 3⁄4 oz lime juice and 1⁄4 oz agave (or simple, depending on availability). Add 12 dashes of habanero tincture, or to taste depending on preference. Pour into a Black Salt rimmed Double Rocks Glass and garnish with a wedge of lime.
Earl’s Old Fashioned
Earl Grey Ice - Bourbon - Sugar - Bitters - Lemon Twist - Cherry
Build in Double Rocks glass over Earl Grey Ice. Add 2 oz bourbon, splash of simple, 2 dashes of angostura and 2 dashes of orange bitters. Stir well and garnish with a twist of lemon and a cherry.
Cherry Manhattan
Luxardo Cherry - Bourbon - Dolin Sweet Vermouth - Bitters
Build over ice in cocktail stirring glass. Add 2 oz of bourbon, 1⁄4 oz Luxardo Cherry Liqueur, 3⁄4 oz Dolin Sweet Vermouth and 2 dashes of Angostura bitters. Stir well and strain into a chilled Nick and Nora glass. Garnish with cherry.
Cooking RECIPES
Machina Biscuits
6 Cup All Purpose Flour
1 Tsp Salt
2.5 Oz Sugar
2.5 Tbsp Baking Powder
3 Cup Butter
3 Cup Heavy Cream
1-Mix all dry ingredients together
2-Cut butter into dry ingredients until the texture of course sand has been reached
3-Add heavy cream and mix as little as possible stopping as soon as dough comes together
4-Roll dough flat to 1” thickness
5-Cut dough into rounds and bake at 350° F for 12-15 minutes, or until golden brown
Pink Peppercorn Butter
2 Tbsp Pink Peppercorns
1 Cup Butter
.5 Cup Cold Water
1-Toast pink peppercorn and crush gently
2-Place peppercorns and butter in mixer with paddle attachment
3-Cream butter mixture until smooth and fluffy, about 7 minutes.
4-Slowly add water while continuing to mix.
6 Cup All Purpose Flour
1 Tsp Salt
2.5 Oz Sugar
2.5 Tbsp Baking Powder
3 Cup Butter
3 Cup Heavy Cream
1-Mix all dry ingredients together
2-Cut butter into dry ingredients until the texture of course sand has been reached
3-Add heavy cream and mix as little as possible stopping as soon as dough comes together
4-Roll dough flat to 1” thickness
5-Cut dough into rounds and bake at 350° F for 12-15 minutes, or until golden brown
Pink Peppercorn Butter
2 Tbsp Pink Peppercorns
1 Cup Butter
.5 Cup Cold Water
1-Toast pink peppercorn and crush gently
2-Place peppercorns and butter in mixer with paddle attachment
3-Cream butter mixture until smooth and fluffy, about 7 minutes.
4-Slowly add water while continuing to mix.