5 Mixology Skills To Master At Home
ADMIRING ONLINE COCKTAIL RECIPES, BUT LACK THE TECHNIQUES TO MAKE THEM? EXPERTS SHARE THEIR TIPS.
KELLY MAGYARICS | APRIL 2, 2020
Right now you may be inspired to tackle a big project or check off a list of to-dos in-between Zoom calls with friends. While you are socializing in a social distancing-friendly way, why not perfect your home bartending skills too? Here, savvy mixologists and brand ambassadors share techniques to practice while we are sipping at home.
MAKE OLEO SACCHARUM
It may sound like something created in a chemistry lab, but oleo saccharum is just a fancy word for a syrup flavored with the peels of citrus fruit. “[It’s] a great way to get the most out of citrus fruits since you’re using both the juice and the flavorful oils in their peels,” says Luke McKinley, marketing director for Novo Fogo Cachaça.
To prepare it, peel citrus fruit into wide strips, put into a glass bowl and cover with superfine sugar. (A general ratio is the peels from 2 pieces of citrus fruit to ½ to ⅔ cup sugar.) Using a muddler or wooden spoon gently press down on the peels for several minutes to mash the sugar into the peels without pulverizing them, or put on rubber gloves and do it with your hands. Transfer the mixture into a Ziplock bag, pressing out all the air, and let it rest at room temperature overnight; the next day you’ll have a dense, fragrant syrup, McKinley says. Strain out the peels, squeezing them with your hands to remove the liquid, and store the syrup in the refrigerator for up to a week. “Use this oleo saccharum as a sweetener in cocktails, and you’ll be rewarded with a rich, complex flavor that is far more nuanced and delicious than using sugar or simple syrup alone,” he says. “Moreover, this is a fantastic low-waste way to maximize the flavor from citrus fruits.”
Try it in: Chameleon Punch
This is a festive punch-style libation that’s not too sweet thanks to sherry and spicy allspice liqueur, and is a great use for oleo saccharum. It’s also easily batchable.
1 ½ oz. cachaça (McKinley uses Novo Fogo Chameleon)
½ oz. amontillado sherry
¼ oz. allspice liqueur
½ oz. lemon juice
¼ oz. lemon oleo saccharum
1 oz. chilled sparkling wine
Grated nutmeg and an orange slice, for garnish
Add everything except sparkling wine and garnish to a cocktail shaker, add ice and shake until well-chilled. Strain into a glass over fresh ice, top with bubbly and garnish with grated nutmeg and an orange slice.
The Alcohol Professor, APRIL 2, 2020