oleo saccharum

A traditional method of pulling out the concentrated flavors of citrus peels for cocktails

Oleo Saccharum Recipe

Citrus Peels (1 1/2 cups packed)

Cane Sugar (2/3 cup)

Boiling Water (2 Tbs)

Tbs Everclear or High Proof Vodka (optional)

Peel the citrus trying to avoid the bitter white part and place the peels into a clean bowl.

Add the sugar onto the peels and stir to coat them.

Let the mixture sit covered for at least 6 hours or overnight.

Strain off the liquid into a bottle to store.

Leave the peels in their original container (the liquid has been strained off) and pour boiling water over the peels to rinse remaining sugar and oils.

Strain off liquid again into the same bottle as the first straining.

Store in the fridge for up to 2 weeks. Add a splash of neutral alcohol to help preserve if you&#039;d like.

This limoncello mocktail is every lemon lover&#039;s dream. It&#039;s refreshing, tart, fizzy, and ridiculously easy to make. It&#039;s also ridiculously easy to turn into a cocktail by adding alcohol if you fancy something stronger.

Limoncello Mocktail

1½ oz freshly-squeezed lemon juice*

oz oleo saccharum**

2+ oz limoncello- or lemon-flavored sparkling water, unsweetened

Add the fresh lemon juice and oleo saccharum to a cocktail shaker filled with ice.

Shake well, about 20 seconds.

Strain into a lowball glass filled with crushed ice.

Top off the glass with your sparkling water.

Garnish with a fresh or dehydrated lemon wheel.

I named this punch after the subtitle of Shakespeare’s comedy “Twelfth Night”: A wonderfully boozy play merits a suitably potent (and fun) drink. The whiskey-based punch includes nutmeg and cinnamon, flavors that evoke the winter holiday from which the play takes its title — but it’s delicious any time of year. Be sure to prepare the oleo-saccharum in advance.

What-You-Will Punch

blood-orange oleo-saccharum (see recipe here)

blood-orange juice

lemon juice

Angostura bitters

orange bitters

cinnamon sticks, slightly bruised

Blood-orange wheels (to garnish punch bowl)

Prepare <a href="http://cooking.nytimes.com/recipes/1018076-blood-orange-oleo-saccharum">oleo-saccharum</a> a day in advance. Combine it with whiskey, tea, blood-orange juice, lemon juice, bitters and cinnamon sticks in a pitcher. Refrigerate for at least three hours. Remove cinnamon sticks and transfer punch to a punch bowl. Add five cups of ice. Float blood-orange wheels in the bowl. Grate a little nutmeg on top of each serving.

This no-cook banana syrup recipe makes a perfect, fresh-tasting syrup with just bananas and sugar.

Fresh Banana Syrup Recipe (No Cook)

bananas

sugar

water ((optional, makes syrup easier to pour))

Slice the bananas into thick segments and add them to a medium mixing bowl.

Pour the sugar over the banana slices and gently toss them to ensure they&#39;re evenly coated. Cover the mixture and let it sit for at least one hour, or up to three.

Now, pour the water (if using) into the mixture and gingerly swirl the liquid around the bowl to help dissolve any remaining sugar crystals.

Carefully strain the liquid using a fine mesh strainer. For the best results, be sure not to press on any solids.

Store the syrup in a covered container in the refrigerator for up to two weeks.

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Top Tags

Oleo Saccharum Recipe

Limoncello Mocktail

What-You-Will Punch

Fresh Banana Syrup Recipe (No Cook)

Top 4 oleo saccharum recipes from across the web

The most viewed oleo saccharum recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oleo Saccharum Recipe

Limoncello Mocktail

What-You-Will Punch

Fresh Banana Syrup Recipe (No Cook)

The most viewed oleo saccharum recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine