She continues: "Citrus stock is something that fully utilizes the citrus that a bar goes though, reducing waste while decreasing costs. "Not to mention concerns of the environmental impact of commercial citrus farming raise, especially within the bar and restaurant industry, which creates an obscene amount of waste." "Getting citrus flavor into cocktails is something that takes time and money - cost of goods, labor cost, time it takes to juice and strain massive amounts of citrus juice," Newman said. Bartenders Guild World Class Competition. It's a product that is popping up at bars all over the country at this point Laura Newman is the owner of Queen's Park in Birmingham, Ala., and the first woman to ever win the U.S. "As the industry awakens to fact we need to stop f**king the planet with every daiquiri and Tom Collins we make," the pair write on Trash Tiki, "citrus is once again front and centre, this time as it is by far the biggest waste product of any craft cocktail bar." Popularized by bartenders Kelsey Ramage and Iain Griffiths of the bar pop-up and online platform, Trash Tiki, citrus stock is made by boiling and straining the halved husks of used citrus, much like you would a traditional vegetable or meat stock. Use a few drops of blood orange oleo-saccharum to add a different flavor dimension to a typical Old Fashioned, made with 1 ½ ounces of bourbon, 2 dashes of Angostura bitters, 1 sugar cube, and a few dashes of water.įor a non-alcoholic option, combine a few drops of clementine oleo-saccharum, 2 ounces of pear nectar, and 3 ounces of ginger beer for a multilayered, citrus-forward mocktail. After allowing the components to rest in a medium bowl for at least three hours, press them over a strainer, extracting as much oil as possible. The typical ratio is the peels of eight pieces of citrus to a ½ cup of white sugar blood oranges, clementines, and lemons work really beautifully in this preparation. After several hours, a strong, sweet oil can be pressed from the peels. This technique - which literally translates to "oil sugar" - involves peeling the zest from citrus in long, wide strips (I'd recommend using a vegetable peeler or paring knife) and letting it soak in sugar, which draws out the liquid from the peel. Here are three ways to access that flavor: "Merely using the juice, and not using the peel is a lost opportunity at creating a complex flavor profile." "Citrus peel has a ton of flavors embedded in it as essential oils," says food writer and author Nandita Godbole. This is a philosophy that can easily extend into cocktail lovers' home bars, and like Expo, an easy way to lessen food waste is in reusing the peels of spent citrus like lemons, limes, and oranges. "It all has to contribute at some point," Morris said. The fresh juice is used in cocktails, the pith becomes the bitter base for tonics, and the completely spent fruit is composted. "One of the quickest things you'll see in our business is that anything that could be reused typically becomes disposable - so with our citrus, we're reusing it." "As bar owners, we can be incredibly considerate of our waste, and we can also be eager to reuse," Morris said. And, since it is made with a portion of the fruit that is typically discarded, it's very much in line with the bar's mission of promoting sustainable bartending practices. Nickle Morris, the bar's co-owner, says that the juice is really a staple of Expo's drinks. Made with lemon and lime peels, the mixture is a potent, pucker-inducing blast - almost like a supercharged Lemon Lime Gatorade, sans sugar.īut once it's blended into a cocktail like their Too Many Devils - made with pistachio-washed gin, melon, and cucumber - it mellows into a fresh wash of citrus. There's a plastic deli tub of "Super Juice" behind the bar at Expo, a sort of nouveau-dive situated just outside the halo of lights that illuminates Louisville's historic Whiskey Row.
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