citrus Feed

Many Citrus Reuse and Alternatives from Boston’s Seth Freidus

Boston’s Seth Freidus formerly headed up the bar programs at Alden & Harlow and Waypoint. Later in 2020, he’s planning on opening his own bar in Boston called Good Company. The below is edited from emails from Freidus. Working With the Kitchen When we write menus, for kitchen/ food and bar/cocktails, kitchen managers, bar managers and myself sit down and collaborate for cohesive menus that cross-utilize as many ingredients as possible without having stale, boring, redundant menus. We write menus based on the season, and what will be readily available for high quality produce. From there we collaborate on using... Read more →


Lime Acid Water, Acidified Orange Juice, and Cocktails in Which to Use Them from McClellan's Retreat

Brain Nixon of McClellan's Retreat in Washington, DC shared his recipe for Lime Acid Water, a lime juice replacement, and Acidified ("Corrected") Orange Juice, a way to make orange juice last longer and be more useful in drinks. Below the recipes for these ingredients are cocktail recipes that use them. Lime Acid Water Ingredients Amount Water 1 qt Citric Acid 16 grams Malic Acid 10 grams Ascorbic Acid 9 grams Cucumber 0.5 Preparation Method Cut half a cucumber into slices Soak in water for an hour Strain out Cucmber Combine water with remaining ingredients in blender and blend until acids... Read more →


Citrus Juice Rotation Schedule from Bull Valley Roadhouse

Tamir Ben-Shalom of Bull Valley Roadhouse in Port Costa, California shared their fresh citrus juice rotation schedule, which is meant to use up fresh citrus and minimize waste. Key Points Use small bottles for citrus, filled all the way up, both to make it last longer and to have easy quantity calculation. Make it easy to cut to order at the end of the night and squeeze just a bit of juice. Have a system to use the juice in order from oldest to youngest. From Ben-Shalom: We are normally closed Monday-Tuesday, and Wednesday is Dram Shop (a guest bartender... Read more →


Acid-Adjusted Grape 'Citrus' Juice and Milk-Washed Shrub to Replace Citrus in Cocktails

Patrick Braga of Paper Plane in San Jose wrote in with some recipes that use alternative acids in place of citrus in cocktails. He writes, "In the past I've played with citrus stock, and I'm not the greatest fan of the end products. I've also used spent citrus to make acid rectified hydrosols, and it turned out great, but without a large still would be nearly impossible to execute at volume for the bar." "So far on Paper Plane's menus I've created two drinks that are refreshing without the use of citrus, The Grape Pretender and the Here Comes The... Read more →


Many Tips from Nicholas Box of Acorn in Vancouver

The following missive comes from Nicholas Box of The Acorn restaurant in Vancouver. This post has tons of information in it, so if you followed a link here you might have to scroll a bit to find the particular section where it's mentioned. "I run the bar at The Acorn restaurant in Vancouver - that is up until the great closure of many many businesses. We are a 44-seat vegetarian restaurant focused on local ingredients. Now citrus isn't very local, but at least we can still order in organic. I'm a believer in getting organic when possible, especially if the... Read more →


Cocktail Recipes that use Vinegar Instead of Citrus

To reduce citrus waste at the bar, some bartenders are making cocktails using alternative acids including vinegar. Below are recipes. Note that many may need to be adjusted to the needs or your own bar rather than used directly. IT’S ABOUT TIME Created by Justin Lavenue & Matt Ross Lavenue is the Owner / Operator of The Roosevelt Room & The Eleanor (Austin, TX) Toki translates to “Time” in Japanese. Note this recipe used both red wine vinegar and acid phosphate for acidity. 1.5 oz Toasted Coconut infused-Suntory Toki Japanese Blended Whisky Scant .5 oz Bai Mudan White Tea syrup... Read more →


Recipes that Use Verjus to Replace Citrus

Verjus is the juice of unripened grapes. It is often used in salad dressings but bartenders are also using it in place of citrus juice in cocktails as it has a good level of acidity. The below recipes use verjus as a citrus replacement. ROSENBLOOM * Based on a Julep, which derives its name from the Persian word Golâb, meaning “Rose Water.” From Justin Lavenue, Owner / Operator of The Roosevelt Room & The Eleanor (Austin, TX) Muddle: 10-12 Mint leaves .5 oz Verjus blanc 1.25 oz Zubrowka Vodka .25 Ketel Vodka .5 oz Clarified Strawberry juice .25 oz Clarified... Read more →


Cocktail Recipes that Use Up a lot of Orange Juice

Due to the popularity of Old Fashioneds, which are often garnished with an orange peel, many bars have a surplus of peeled oranges/orange juice around. Orange juice is a bit watery and not as acidic as lemon or lime juice, so it doesn't have as much use in cocktails as other citrus. Some bars add isolated acids (citric, malic, tartaric) to orange juice to bring up its acidity closer to that of lemon/lime. Others merely find a way of using up a lot of orange juice. Of course, most bartender will know of the: Mimosa Screwdriver Blood and Sand But... Read more →


Falernum and Orgeat Recipe from Queens Park Birmingham

Falernum is a traditional syrup or liqueur from Barbados flavored with lime, almond, ginger, and clove. It is used in cocktails including the Corn 'n' Oil, Three Dots and a Dash, Chartreuse Swizzle, and more. It's also a recipe that uses lime zest that can be made from limes before juicing them. At Queen's Park, they use their homemade orgeat in their homemade Falernum. Background Info and Cocktail Recipes that Use Falernum Tiki’s Essential Secret Ingredient: DIY Falernum [PUNCH] Our Favorite Falernum Cocktails [Imbibe] Falernum Moves Beyond the Tiki Realm [PUNCH] Falernum Recipe From Laura Newman of Queens Park in... Read more →


Using Leftover Citrus to Make Flavored Syrups and Caramelized Citrus Wheels

At Liquor Lab in New York, Nate Fishman says that they often need to find ways to use up citrus. As a "social mixology experience" they don't have the daily hours of operations that traditional bars do, so there are times when citrus juice/fruit won't get used before it goes off. To make use of citrus fruit that won't be juiced, first they make dehydrated citrus wheels. Then if they still have more citrus than they can use, they do a combination technique to make both flavored syrups and caramelized citrus wheels. Fishman writes, "We take the leftover citrus wheels... Read more →