From a Pesach ginger ale recipe I posted… to Kalamata’s drink menu 😅 Yummy, natural, full of flavor!

Alahana, what's going on? Guys, I'm came down special to Kalamata because he has a new item on the menu and he told me I should come down because so there's something special for me, Alahana. Yes, Ephraim, over Pesach I was looking at your mayonnaise recipe and your ginger ale recipe and I'm like, this recipe I have to bring to Kalamata. This ginger ale recipe, fresh ginger ale made in-house, it is a great item to bring for the summer and it was like really inspiring. You showed me how to do it and I I really liked it and I want to bring it over to Kalamata and I want to show you how we do it over here. >> same recipe? It's a little different cuz we could use more ingredients and we want to make it a little bit fresher, but I definitely got the inspiration over Pesach from Ephraim status. Wow. What's better than that? Let's see. Let's see how it goes. Let's see behind the scenes how it's being done, fresh ginger ale in Kalamata. Okay, let's see. Go to the kitchen. >> Yep. Yep. Yep. Yes, so Ephraim, exactly like you did it in the video, you know, we in Kalamata we like to use only fresh ingredients starting from the from scratch, from the basis. So we're going to peel our ginger. I see you doing it with the potato what's my hand. Yeah. Yeah. Yeah. So step one is we're going to cut it very thin so we can maximize the flavor. When we cut it thick, >> [snorts] >> it you lose a lot of the flavor cuz not all of it comes out. When you cut it thin so you maximize all that flavor. >> ginger flavor and we get it all out. So it all comes into the into the infusion. Yeah, into the infusion and the basically we're going to do a simple syrup with ginger in it. There you go. Into the pot. Ginger into the pot. See how nice and thin it is? It's going to maximize all the flavor. All of the circumference space is going to be in the water and we're going to get a lot a lot of flavor out of there. Next up is going to be the lemon zest cuz in the zest of the lemon, the yellow part, that's what all of the flavor of the lemon is and that's going to give a very very bright flavor to it. We're not going to use the white, only the the yellow part. Yum. So that gives it a really really bright flavor. >> Yeah. Yep. Yep. Yep. >> of using lemon juice you do you use >> No, we're going to use lemon juice also cuz we want the sourness but also we're going to add tons of flavor by adding all of that lemon zest inside. These were already cleaned and scrubbed down so they're very good and we're adding another element of flavor and that's orange. So we're going to add that orange zest in there to give us a nice citrusy flavor from, you know, a sweet and But you're not mixing it up the flavor from orange and lemon and it's like too much going on at once. >> No no no no no, they complement each other. Orange and lemon are very very complementary of each other. So we're going to put in the zest of two oranges. Now we're going to cut them all in half and squeeze all of those juices in there. You don't have like a Pesach squeezer? Like the thing with the I do actually. We have lemon juice from uh Concentrate. >> making an island 9 we have our own juicer over there. But we get lemon juice fresh to squeeze and oranges fresh to squeeze. All right. Now we're doing everything handmade. >> handmade. >> Like Pesach. Like Pesach. You know, now we're going to use your ratio. Three cups of sugar to four cups of water. So we got the three cups of sugar. And I'm putting in the four cups of water. Put it on the fire. And we're going to whisk it up a little bit. The sugar gets all incorporated in there and once it boils we take it out and we leave it for like 10 15 minutes to continue to >> Cool down. To yeah, exactly. So infuse all those flavors into that water. All right, here it is. We're ready to strain it now. We're going to strain it through through the sieve over here. Ah, schmeck. All the good stuff. It's hot. It goes. Look at that. Look at that. Now you're left with the clean beautiful What's this uh Simple syrup. It's called the simple syrup with ginger and orange and lemon. All right, our final is our finished product. Bottled up, cooled down, ready to go. Ready to go. So, what happens next? First of all, we make our seltzer ourselves right over here. Seriously? at the station. Yep. Yep. >> Wow, this is next level. You see, I didn't I didn't have this Hi, Mr. Seltzer. It's like a really company is doing this, right? This is really Okay, now let's see how it goes. So, start by putting in the syrup. Fresh ice. Put in the lemon, of course. Fresh seltzer. Highly carbonated. Triple filtered. Ah, look at this. Look at this. Nice to mix it up because the whole syrup is is on the bottom. Close it up. Put the straw inside. Let's shake it up. Here we go. Try that over here. Put a little bit of that in on mine. No, how is it? Wow. Amazing. Amazing. Amazing. Guys, check it out. At Colmada, South Hope, Chap- Jackson, New Jersey. Jackson, New Jersey. You can order this through Uber Eats, no? Of course. Uber Eats. Really? Yeah, we even have We even have our own app in case you don't make any mistakes and buy not not kosher uh pizza. We got Calamari app. Download it today. I start ordering >> make any mistakes and you get just the right thing. >> What's the sandwich special? Is there any any items for Shavuos? We have a lot of items for Shavuos. Cheesecakes, we have our own cheesecakes. We have we have our New York [clears throat] cheesecake that we're adding on. We have tiramisu. We have a panna cotta right here. >> what's that a panna cotta? A panna cotta is an Italian dessert made with milk and cream and and like a gelatin. New item? Yeah, it's a new item and actually it's on special now. Coming up we have No, this is not Shavuos. This is just uh we have a special a pre-fix menu for two starting this week. We have a pre-fix menu for two in the restaurant for $40, $50, and $60 option and all of them come with the panna cotta on the house. >> Nice. So All right, it's going to be a fun night. Thanks you so much for coming by.