Mixology 101: Oleo Saccharum

Oleo saccharum, also known as "oil and sugar," is a technique used in cocktail making that dates back centuries. It involves extracting essential oils from citrus fruits by combining them with sugar, creating a syrup that is bursting with bright, fresh citrus flavor.

The technique is straightforward, and all you need is citrus fruits, sugar, and time. The first step is to peel the citrus fruits, being careful to remove only the colorful outer layer, or zest, without the bitter white pith. The peels are then combined with sugar, and the sugar starts to draw out the essential oils from the peels. The mixture is then left to sit for several hours, allowing the sugar to dissolve and the essential oils to infuse the syrup.

The result is a flavorful syrup that is perfect for use in cocktails. The sugar not only extracts the essential oils but also helps to preserve them, keeping the citrus flavor fresh for much longer than the fruit would last on its own. The syrup can be used in a variety of cocktails, from classics like the Daiquiri and Margarita to modern creations like the Penicillin and Corpse Reviver #2.

One of the great things about oleo saccharum is that it allows you to use the entire citrus fruit, minimizing waste. You can use any citrus fruit you like, including lemons, limes, oranges, grapefruits, and even kumquats. The type of fruit you use will affect the flavor of the syrup, so it's worth experimenting with different varieties to see which you prefer.

Oleo saccharum is a technique that has been used for centuries, and for a good reason. It's an excellent way to extract essential oils from citrus fruits and create a syrup that is bursting with fresh, bright flavor. If you're a fan of cocktails and want to experiment with new flavors, give oleo saccharum a try. You might be surprised by how much it enhances your drinks.

Citrus Oleo Saccharum

Ingredients:

250g superfine sugar

1 lemon

1 lime

1 orange

1 grapefruit

Peel citrus without pith. Place peels and sugar together in a plastic bag. Refrigerate for at least 24 hours, or until sugar is dissolved by citrus oil.