Citrus fruit is essential behind the bar
Citrus fruit is essential behind the bar. Limes and lemons are critical in making exciting libations, such as the margarita, daiquiri, whiskey sour and many others. Here are some tips to make the most out of your citrus fruit when drink-mixing.
Although using lemon juice extract, concentrate or the artificial stuff is convenient, there’s no place for these ingredients when making cocktails. Use fresh lemon and lime juice instead — even better, squeeze it as you go!
Fresh lemon juice tastes funny in just a few hours, especially in warm weather, as it goes rancid quickly. And although you can freeze fresh lemon juice for later use, there’s nothing like squeezing the fruit as you mix your cocktails — it’s part of the show!
Lemon juice is critical in many cocktails, but lemon wheels, wedges and peels are some of the most attractive garnishes for cocktails, not only because they look pretty but also because they add aromatics to the drink.
Lemon juice is critical in many cocktails, but lemon wheels, wedges and peels are some of the most attractive garnishes for cocktails, not only because they look pretty but also because they add aromatics to the drink. All the aromatic compounds in limes, lemons and oranges come from their peels and not the juice.
And here’s a tip — dehydrated lemon peels and wheels last months if stored in a cool, dry place, and they can give your cocktails flair. Caramelized lemon is also a lovely garnish. The best part? You can make your own garnishes at home.
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I made these just right for me.
Instructions…
Slice thinly citrus
Air-fry for 30 minutes at 300 F
Taking care to watch them after 20 minutes so they won’t burn.
Use in cocktails or tea!
Follow me on IG for more tips!
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