Selecting Citrus for Cocktails
The quality of your drink starts at the produce bin. If the citrus feels light or firm like a rock, leave it behind; you want fruit that yields slightly under your thumb and carries a heavy, dense feeling in your palm.
Feel the fruit before you buy
Weight is your best indicator of quality. A light lemon is often dehydrated and will yield bitter, sparse juice.
- sharp vegetable peeler
- citrus reamer or press
- microplane
What goes in.
- as neededlemons (look for smooth, thin skin)
- as neededlimes (look for deep green color, avoid yellowing)
- as neededoranges (look for bright, firm skins)
Density equals yield
Always pick up two fruits of the same type. The one that feels significantly heavier is the one that contains the most juice and the least amount of pith.
The method.
Check the skin
Avoid fruit with soft, brown spots or shriveled areas. For lemons and limes, search for the thinnest, smoothest skin available, as thick-skinned fruit contains more bitter pith.
Assess the color
Limes should be vibrant green. If they are turning yellow or bronze, the acidity has mellowed and the sweetness has increased, which changes the balance of your cocktail.
Prepare for use
If the recipe calls for a twist, zest the fruit before you juice it. Use a vegetable peeler to remove wide strips of zest, making sure to avoid the bitter white pith underneath.
Maximize yield
Roll the room-temperature citrus firmly against the cutting board with your palm before slicing. This breaks the internal membranes and releases more juice.
When it doesn't go to plan.
Store citrus at room temperature if using within two days; if longer, keep them in the vegetable crisper drawer.
If you only need a few drops of juice, poke a hole in the fruit with a toothpick and squeeze, then seal the hole with tape to keep the rest fresh.
Wipe the outer skin with a clean cloth before peeling to remove any shipping wax or grit.
The ones that keep coming up.
Does size matter?
Not really. A smaller, heavier lime will often produce more juice than a larger, lighter one.
Why use organic citrus for cocktails?
You are frequently using the peels or zests for garnishes or infusions. Avoiding the waxy, chemical-laden coatings found on standard supermarket citrus is essential.
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