Save your citrus peel and macerate with sugar to create an ‘oil syrup’ to make a classic flavouring for cocktails and punches
Save your citrus peel and macerate with sugar to create an ‘oil syrup’ to use as a classic flavouring in cocktails and punchesTom Hunt's oleo saccharum under construction.Last modified on Sat 1 Oct 2022 10.04 BSTleo saccharum is a citrus syrup used in bartending, and is made by macerating citrus peel with sugar.
The peel from just one citrus fruit is enough for at least a couple of cocktails, but if you want to make a larger batch, save spent peel in the freezer until you have enough stored up. Peel the fruit carefully, to avoid any of the white pith . Incidentally, you can also make it with other fruit peelings, such as pineapple, banana, mango or apple; they don’t contain the same level of essential oils, but the sugar will still absorb the moisture and flavour of the fruit.
Traditionally, citrus oleo saccharum is used in punches, but it works in any cocktail to which you’d like to add some citrussy sweetness, from an old fashioned to a daiquiri; it also makes a refreshing citrus-ade by adding sparkling water; add vodka, too, for a spiked seltzer.Oleo saccharum is Latin for “oil sugar’’.
. Oleo saccharum is a flavourful alternative to the simple sugar syrup often used to sweeten cocktails. Rather than adding sugar, which can be hard to dissolve in a cold drink, syrups sweeten drinks while maintaining a clean texture.Put the peel and sugar in a jar or bowl. Muddle the mix with a masher, pestle or rolling pin, to break down the peel and release the essential oils.
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