STOP USING FRESH JUICE | Super Juice and Oleo Citrate
As long as we’ve been making cocktails the one constant we’re told is you have to juice fresh. With so many mediocre bars and restaurants adopting fresh juice programs, how does the modern craft bar stand out? Is it possible to improve on this centuries old practice? I would’ve said no, until recently.
This technique was invented by Nik Morris, co-owner of Expo in Louisville. If you’d like to keep up with what he and his team are doing, follow them @bar_expo.
Nik’s full presentation for Portland Cocktail Week:
• Better Lemonade: Oleo Citrate & Super Juice
The deets:
100g-120g lemon or lime peel
45g citric acid
8g malic acid
Rest one hour, add one liter of water, blend, strain, label and date
Half batch:
50g-60g lemon or lime peel
22g citric acid
4g malic acid
Quarter batch:
25g-30g lemon or lime peel
11g citric acid
2g malic acid
Also, halving or quartering the recipe is a great option if you don't expect to go through a liter and a half in a week.
Drink specs:
Daiquiri
2oz/60ml rum (Probitas)
.75oz/22ml lime
.75oz/22ml simple (1:1)
Gold Rush
2oz/60ml bourbon (Dickel 8 year)
.75oz/22ml lemon
.75oz/22ml honey syrup (2:1)
Bee’s Knees
2oz/60ml gin (Beefeater)
.75oz/22ml lime
.75oz/22ml simple (1:1)
Movie clip:
Blue Velvet directed by David Lynch
Music by Kevin Incroyable
#superjuice