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Yield: 12 servings
Red wine, 8 cups
Jaggery, see note, 1 1/2 cups
Balsamic vinegar, 1/4 cup
Vanilla bean, split, 1
Lemon grass, chopped , 4-in. piece
Small dried red chile, 1
Black peppercorns, 2 Tbsp.
Dried black figs, 36
Crème fraîche, 2 cups
Small mint sprigs, 12
Method:
Generate hotel SOPs, operational documents, training materials, checklists, and hospitality templates faster with the new AI-assisted SetupMyHotel Member Portal.
Access practical hotel resources, downloads, and tools built specifically for hotel teams.
Available exclusively for active Patreon members.