Make a simple sour-style cocktail by combining 2 ounces of liquor with 1 ounce of lemon or lime juice and 3/4 to 1 ounce of oleo saccharum. Any drink that can benefit from bright citrus flavor will be improved by oleo saccharum. Make lime oleo saccharum and use it in place of simple syrup in a Mojito or Daiquiri, or grapefruit peel oleo in a Paloma. Try using orange peel oleo in place of simple syrup (or a sugar cube) in an Old Fashioned. Oleo saccharum can be used in all kinds of different drinks and cocktails. I’ve found that the oleo method doesn’t work very well on drier fruits like apples and pears, so those fruits are better candidates for cooked fruit syrups. I’ve used this process to make fresh, uncooked syrups from berries, peaches, bananas, watermelon, and even cucumbers! As long as the produce is on the juicy side, it works beautifully. Oleo saccharum-style syrup made with bananas. The simple act of tossing pieces of a juicy fruit with sugar and allowing them to sit produces some of the absolute best-tasting, fresh fruit syrups.
The ‘oleo method,’ as I like to call it, can be used to make a surprisingly wide variety of syrups. The oleo method works on more than just lemon peels Just be sure to gently wash the fruits and remove any wax. I like to use organic fruits when I make oleo saccharum since we’re using the peels, but you can certainly make it with conventional produce as well. You can use any kind of citrus peels – lemon, lime, grapefruit, mandarin orange, etc. The sugar draws the oils from the lemon peels, creating a rich, glossy citrus syrup in the bottom of the bowl. Toss the two ingredients in a bowl, gently muddle, cover, and let sit for an hour or longer. Oleo saccharum is a very simple mix of citrus (often lemon) peels and white sugar. It can be helpful if you’re making a very specific drink like this Vintage Style Lemonade, but it’s not at all a requirement. You really don’t need exact measurements of your citrus peels or your sugar. The best part of making oleo saccharum is that it is forgiving.
It also makes a fun alternative to simple syrup or gum syrup in a classic Old Fashioned. Oleo saccharum greatly improves many drinks that use citrus flavors, like rum punches or even basic lemonade. This intensely flavored citrus syrup is not a new concept, having been used in many classic punch and vintage drink recipes.īy using the natural citrus oils from the peels or lemons, oranges, limes, or grapefruits (or a combination thereof), you can produce a bold, rich syrup that has a strong citrus flavor and a unique mouthfeel. Oleo saccharum is a fancy way to say ‘citrus oil sugar syrup’.
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