Citrus fruits are among the post popular cocktail garnishes. Here's how to choose, store, and use lemons, limes, & grapefruits.
- When shopping for citrus, pick fruits based on smooth skin, bright color, firm texture, and weight. The heavier the fruit, the more juice.
- Rolling the fruit on a firm surface before juicing will break the membranes around the capsules in the fruit's flesh, so you'll get more juice out of each squeeze. Keep it rollin'!
- Citrus fruits will keep for a few days at room temperature, but will be good for several weeks in the fridge. Try to use the entire fruit soon after you've cut into it because the skin is the only barrier preventing the insides from drying out.
- Never subsitute citrus unless you want to ruin your recipe. They all have varying sugar and acidic levels, so switching up your citrus can completely change your recipe.
- To properly cut a citrus wedge, first cut off the pointed ends. Stand the citrus upright and cut vertically into equal quarters. Take each quarter and slice out the edge containing the pith & seeds. Lay skin down to cut each wedge in half lengthwise. There you have it - 8 perfect wedges.
- When cutting a twist, make sure you have removed as much white pith as possible. You want to at least be able to see the pores of the zest through the pith. Why? It makes for a better presentation and it's also very bitter, so it can alter the taste of your cocktail.
- When garnishing with a twist, make sure you actually twist the peel! The oils are stored in the oil sacs found around the fruit's skin and when it's twisted the flavor and aromas are released into your cocktail.
- If you'd like to capture the flavors and essence of citrus without a garnish, simply rub the twisted peel along the rim of a cocktail glass, or along the inside of the glass.