Dehydrated citrus wheels are a fast, easy cocktail garnish with lots of amazing benefits. They are a great way to extend the life of aging citrus, have a long shelf life when stored properly, and they continue to impart flavor to drinks. The best part? You don’t need any special equipment to make them. They are easily made in a household oven, or if you’re feeling fancy, in a dehydrating machine. 

Making Dehydrated Citrus In a dehydrating machine:

Wash citrus with soap and water. Cut into ⅛” slices, and spread evenly on the food dehydrator tray in a single layer. Dehydrate for 8-10 hours at 125 degrees Fahrenheit. Test them after 8 hours, and if they are not quite dry, continue to dehydrate until dry. They are done when you can snap them easily in two. 

Store in an airtight container for up to 18 months with an optional desiccant pack to safeguard against moisture and rot.

Tip: At a higher temperature, say 135 degrees, the limes will turn brown. At a lower temperature, say 95 degrees, they will stay green. 

Making Dehydrated Citrus In An Oven:

Preheat the oven to the lowest temperature possible. Preferably 170 degrees Fahrenheit (typically the “warm” setting), although some ovens start at 200 degrees Fahrenheit.

Wash citrus with soap and water. Cut into ⅛” slices, and place the wheels in a single layer on a parchment paper lined baking sheet. Place in the oven for about 3-5 hours, flipping them every few hours. Test them after 5 hours, and if they are not quite dry, continue to bake until dry. They are done when they aren’t sticky anymore.

Store in an airtight container for up to 18 months with an optional desiccant pack to safeguard against moisture and rot.

These recipes are part of our series on sustainable bars by Claire Sprouse.

Read the first article here.

Citrus stock entered the bartending subconscious in 2016 when Kelsey Ramage and Iain Griffiths founded (Trash) Tiki, an online platform that detailed how to reuse and upcycle common ingredients. The premise began as a way to make an essential component of cocktail-making (lemon and lime juice) more sustainable and to extend the life cycle of citrus in bars. Ramage, who went on to found Trash Collective, notes that lemons and limes are grown in only a few countries, which means that these humble citrus fruits generate a massive carbon footprint as they get shipped around the world. “We’re trying to reduce the amount of usage because the fossil fuel costs of transporting lemons and limes are so ridiculous,” Ramage says. “But it’s the one ingredient that every cocktail bar around the world uses.”

The citrus stock, when done correctly, doubles the amount of citrus juice per fruit and extends the life of the citrus by two or three days, provided it’s refrigerated. Spent lemon or lime husks are blanched in boiling water, then removed after a few minutes (recipe follows). A sugar and acid blend is added to the water, and then combined with fresh juice. “This creates a stock juice blend that replicates lemon or lime juice very easily,” Ramage says. (Note: The citrus stock recipe below is designed for lemons and limes; for other fruits, such as grapefruit, see Trash Collective’s additional recipes.)

What are the things that can go wrong? As with any recipe, it’s important to read through all the directions carefully first. The most common mistake, Ramage finds, is that bartenders don’t know how to blanch husks correctly, and will either add the rinds before the water is fully boiling or let them sit too long in the water. Both mistakes result in overly bitter, pithy liquids. 

Sometimes, where you make the citrus stock can result in subtle differences. “I’ve made this in a number of different countries,” Ramage says. “I find that smaller lemons or limes will have a tendency to be less bitter whereas the bigger hormone-stuffed fruits have a tendency to get bitter really quickly.  It’s a timing thing and you have to adjust the recipe as you see fit.”

Lemon Lime Citrus Stock Recipe

Instructions:

General Acid Ratios for making Citrus Stock

Want to see how it works in action? Try Kelsey’s lime stock in a Vitamin T cocktail:

Vitamin T (For Tequila)

Ingredients:

• ¾ part Espolon Tequila Blanco 
• ¾ part Montelobos Mezcal Espadin
• ½ part Aperol 
• ¼ part Passion Fruit Puree
• ½ part Lime Stock 
• ¼ part Simple Syrup
• 1 Dash Saline Solution
• 1 Dash Habanero Bitters

Instructions:

Add all ingredients to a shaker tin with ice. Shake and strain fine strain over fresh ice into a rocks glass.

The casein protein within milk binds with the phenolic compounds in the liquid, pulling these compounds out in the process of curdling, generally at a lower pH. Whatever drink you make, the recipe MUST include at least one ACIDIC and/or ASTRINGENT ingredient to work. The acid denatures the casein protein, and astringent ingredients contain polyphenols that bind to the casein protein – both result in curdling of the milk. Maximize taste benefits by choosing cocktail elements that will dramatically transform their flavor, and astringent and bitter ingredients will do just that.

Though this may sound high-tech, clarified milk punch has been made since at least the 17th Century. It is best suited for large batches since the process can take some patience but is excellent for quick & easy serves once ready.

Ultimately, the essence of milk punch can be broken down into four steps – Make It, Break It, Strain It, Serve It.

How To Make A Milk Punch

Assemble a balanced cocktail. The possibilities are broad – you can adapt recipes that are traditionally spiritous and stirred, as well as citrus and fruit forward drinks. When planning your base cocktail, remember to scale the batch volume up to produce a worthwhile amount of shelf-stable, ready-to-serve milk punch!

How To Break A Milk Punch

Calculate the amount of milk needed by finding 25% of the batch volume (formula below) and place it in the large container you’ll mix in. Slowly add a 1/3 of the cocktail mixture to the milk while stirring (if using coconut milk, you may first heat the milk to 140°F to emulsify it). The milk should break as you add the cocktail. Stop stirring when it breaks, and gently add the rest of the cocktail batch without agitating it. Allow the mixture to rest for at least 15 minutes and up to a few hours.

• (Batch volume) x (.25) = milk volume

How To Strain A Milk Punch

Set up a fine strainer in a stable position over a receiving container. The strainer must be fine enough to catch the individual curds and allow a mat to form. A fine mesh strainer, coffee filter, or nut milk bag are all well suited to this purpose. Pour the mixture through gently. At first, there will still be some cloudiness left in the liquid. This initial portion can be removed and poured back into the filter to be strained again.

The curds will start to settle together as the filtration speed slows, leaving less room for cloudiness to pass through. If you need to keep adding batch to the filter, pour gently not to disturb the curds. The resulting mixture will be much more clear. A second pass through the filter may be necessary to get the clarity you want if you have the time. Patience and delicacy are rewarded! If available, you can also clarify milk punch in a centrifuge in about 20 minutes.

How To Serve A Milk Punch

The milk punch is ready to serve! If you applied any heat, allow the batch to cool before serving. Simply pour over ice, and select an appropriate garnish. Clarified milk punch is exceptionally stable, but it should be kept in the fridge. It’s rumored that bottles of the concoction (still good!) were found in Charles Dickens’s wine cellar a century after his death!

ACIDS

• Ingredients that lower pH.
• Citrus juices, alternative acids like ascorbic or malic, vinegars, etc.
• Note: Some acids are also astringents, like apple cider vinegar and lemon juice. Some astringents are acidic like hibiscus or coffee.

ASTRINGENTS

• Ingredients containing tannin, tannic acid, or other polyphenols.
• Fruit juices like cranberry, cherry, pomegranate, fresh pressed apple & grape.
• Teas like black or green tea and coffee.
• Herbs like lavender, sage, thyme, and tarragon.
• Wines, Ports, Sherries, and other grape ferments.
• Note: Wood tannins in aged spirits are also softened through this process.

CLARIFIED MILK PUNCH WITH ALTERNATIVE MILKS AND HEAT

Milk punch technique may be used with alternative milks, such as coconut and nut milks, which contain an emulsion of fat and protein chemically similar to traditional dairy milk.

Many classic recipes, including a recipe Benjamin Franklin wrote in a letter, call for heating the milk to assist in separation. Heating is optional. Prioritizing proper acid and/or tannin concentrations in the recipe has the most effect on creating consistent results.

THE LAB

To test, we used a neutral basic sour spec with the ratio of 20% volume of milk or alternative milk. Whole milk, almond milk, and coconut milk separated at room temperature without any further heat application.

• 2 parts SKYY® Vodka
• ¾ parts lemon juice
• ¾ parts simple syrup (1:1)

CLARIFIED MILK PUNCH AND ALLERGIES

Milk allergies can be attributed to one or both whey and casein proteins. Even though the casein protein is filtered out of the cocktail, it is still essential to note Clarified Milk Punches with a dairy allergen.

Be sure to highlight a nut or soy allergen if using alternative milks.

MILK PUNCH RECIPES

Method

Combine all ingredients except for milk. Add 1/3 of the cocktail ingredients to the milk to ensure curdling. Slowly add the rest of the cocktail ingredients, and allow to rest at least 15 minutes. Strain the first third of the cocktail through your chosen medium. Once the punch is running clear and a mat of curds has been formed, move the strainer to a clean container, and add the first run of punch back through. Allow to strain completely, serve over ice and garnish.

Clarified Milk Punch Recipe Links:

• Clarified Milk Punch with Aged Spirits – Template Recipe
• Clarified Milk Punch with Unaged Spirits – Template Recipe
• Boulevardier of Broken Creams
• Des(s)ert Island Punch
• Tres Leches

Pre-chill draft cocktails. Serve Spritz and Negroni family tree cocktails on ice to keep their cold game going.

Balance it!

Dilute draft cocktails for best results. All draft cocktails should be properly diluted during the batching stage to account for dilution that naturally occurs from shaking or stirring. This can be achieved through taking the final volume and adding 25-30% water. Cocktails with soda water in the recipe and are normally served straight over ice – like the Aperol Spritz – do not require additional dilution.

Strain it!

Set up a fine strainer in a stable position over a receiving container. Cocktails that include particulates should be filtered using a fine straining technique (Super bag, cheese cloth, coffee filter). This reduces the chances of clogged lines and improves overall texture of the drink.

Gas it!

Carbonate cocktails with clear liquids for best results. For example: The classic Aperol Spritz with no modifications is a perfect cocktail for draft carbonation. Choose when not to carbonate. Adding fruit or syrup to flavor the cocktail can impact the texture and stability of the drink. Acidity, sugar levels, and oils can all change viscosity and the ability to retain carbonation. Cocktails like the Strawberry Sbagliato can be flavored in a few ways, like a syrup or infusion. The sugar levels and clarity of the liquid will be different for each method.

ON BEER AND COCKTAIL DRAFT SYSTEMS

Draft systems are common in accounts, but traditionally used for draft beer. It will be important to know if there are dedicated lines and gas for the cocktail keg. Whether the cocktail is run off existing beer lines or a dedicated line dictates the type of cocktail that can be served.

ON GASES

Accounts have options for gases, from the gas in the cocktail keg itself to the gas used to push the cocktail through draft lines. Different gases are needed depending on how viscous the cocktail is and how long draft lines are. Each scenario is different.

• CO2 – Carbon Dioxide is used for carbonated cocktails to charge the kegs themselves and ideally to push a single line.
• NO2 – “Nitro” as it is commonly called is what achieves cascading cloudy textures like in a stout beer. This is used for still cocktails.
• Beer Gas – A combination of NO2 and CO2together. This is the most common gas in an account.

ON THE LINE

Ensure the lines are clean, prior to the cocktail being served. If the line is not properly flushed prior to install, this could taint the flavors of the cocktail and ruin a portion of the batch.

ADDITIONAL CONSIDERATIONS

• Who will be doing the install if the lines are not already in the account?
• Consider that this may need to be done by a professional and incur a cost. Draft cocktails are very particular and require experience in understanding how to set them up correctly.
• The staff may need training on how to prepare and batch the cocktail prior to kegging.
• Leadership would require some knowledge on draft systems to troubleshoot issues.

Download PDF Below!

In cocktail making – balance is key! Whether we are mixing an equal-parts Negroni – or a more complex recipe like a Mai Tai – It’s important to understand the proportions of a recipe – and equip ourselves with the right tools. Around the world, recipes are written using different scales of measurement. ml are the most accurate, while oz and parts can initially be easier to memorise. Our advice is to stick to one – at least within the same recipe. When measuring your ingredients, it’s recommended to use a jigger for consistency. There’s many different styles of jiggers – and it’s all about finding the one that suits you. Start off with a 30-45ml or a 30-60ml – both are versatile and often feature multiple measuring lines. When pouring, it’s important to be precise: Always make sure that your jigger is parallel to the ground and not slanted – Stop when the liquid hits the mark – be careful not to over or underpour – And when you pour – do it with a single, confident movement. Remember to rinse your jigger before measuring a new ingredient that doesn’t belong to the same recipe – you don’t want to contaminate flavours. So get out there – study different recipes – repeat them using the right measurements – And don’t forget to taste your drinks – to ensure you’re keeping your balance in check!

When it comes to mixing, nothing is as personal as your shake! Generally speaking, we shake cocktails that contain multiple ingredients with different densities or compositions – like spirits, liqueurs, fresh juices and syrups. Depending on your shaker and skills, you can create unique textures and temperatures – as different cocktails require different sorts of shake. Common shaker styles include: 

• The Continental, or Cobbler Shaker – unique for its built-in strainer. 

• The Boston Shaker – traditionally used in American bartending. 

• Its contemporary – the Toby Shaker – with both ‘tins’ made of metal. 

• and less diffused styles – like the Parisian Shaker. 

All shakers are unique and have different characteristics – but ultimately, the goals are the same: To mix the ingredients, creating a good amount of dilution from the ice – and to incorporate air, that will create textural bubbles on the top of and through our drinks. Here’s some tip to improve your shaking game: 

• Widen your stance to improve your balance; 

• Use good quality ice – and fill your shaker as much as possible 

• Be careful not to hold the shaker from the middle of its body, as you will absorb precious temperature from the metal 

• Shake hard! – allowing the ice and content to travel from one end of the shaker to the other. 

• And strain your drink quickly, before the ice melts too much – nobody wants an over-diluted drink! 

When shaking, always think about what you are trying to achieve for that particular drink – And ask yourself why you are doing it that way – and what’s happening inside your tins while you’re doing it.

Many classic drinks – like the Martini or the Manhattan – are usually stirred in a mixing glass or beaker with ice – before being strained into their final serving vessel. The act of stirring is done to gently combine all of the ingredients – maintain a silky texture – control dilution – and preserve clarity – without incorporating unnecessary air bubbles. There is much debate as to the best vessel for stirring a cocktail – some prefer glass to metal, or vice versa. Metal does heat up and cool down faster than glass, therefore using less energy. However, a thick mixing glass will have more thermal mass and can absorb more energy. Therefore, pre-chilling a mixing glass will make it as good, if not better than an un-chilled metal tin. When recipes call for a cocktail to be stirred & strained:

• Measure the ingredients into the mixing glass & fill with ice. 

• Slide the spoon down the side of the mixing glass – and gently stir around the inside wall. 

• Stir at a consistent pace for approximately 30 seconds – or until the appropriate amount of ice subsides in the liquid. 

• Place a julep strainer onto the mixing vessel and strain. 

Don’t forget to rinse the vessel in cold water – and prepare for your next cocktail!

From basic mixed drinks to more complex classic cocktails – most drinks that require stirring or shaking will also need to be strained before serving. Quite simply, the purpose of straining a drink is to remove particles such as ice, fruit or herbs after shaking or stirring has occurred – and to halt further dilution. Some strainers have tiny prongs that assist with positioning in the right place on top of the shaker – other styles have no prongs and simply sit inside the shaker. There are three types of strainer that are commonly used: 

1. The Hawthorne Strainer Probably the most recognisable of the three and is often just called a cocktail strainer. It is most commonly used with a Boston tin when straining drinks that have been shaken with things like fruit juice and herbs. 

2. The Julep Strainer The Julep Strainer was traditionally served with a mint julep before straws were commonplace – to prevent the drinker from getting a face full of ice – or mint in their teeth. It is usually used when straining drinks that contain straight spirits that have been stirred with ice in a mixing glass. 

3. The Fine Strainer Usually used in addition to a Hawthorne or Julep strainer – or even a cobbler shaker – Fine Strainers are only required when drinks are served ‘up’ or are shaken with herbs or seeds that need to be removed when serving ‘on the rocks’. 

So explore the different strainers out there – experiment with recipes – and see what type works best for your drink.

Blenders are not just great tools for making your morning smoothie – or for creating Pína Colada’s in Caribbean beach bars. A blender is a clever tool that anyone can use to elevate texture, drop temperature and increase efficiencies behind the bar. The main purpose of blending is to incorporate ice into your drink in a homogenised fashion – to create a smooth mouthfeel You can take almost any cocktail and turn it into a frosty, textural and refreshing rendition. But before you get started, you need to consider exactly what you want the blender to do? For example – when Flash Blending – you need a smaller amount of crushed ice to mimic the act of shaking. But – If you’re looking to make a cocktail more like a frozen Pína Colada – you’ll need larger amounts of cubed ice to add volume, dilution and texture. The balance between spirits, juices, sweeteners and other ingredients will also help to achieve the desired outcome of your blending. And be aware of how temperature alters how you perceive certain flavours – for example; a colder drink will display more acidic notes and can make your drink taste exceptionally unbalanced. Blenders offer many interesting solutions behind the bar – it’s over to you to discover if your favourite cocktail will blend up a storm!

Do not be fooled by the apparent simplicity of a ‘built’ drink. Though a ‘built’ drink requires no shaking, stirring, blending or other additional techniques. There are still several important elements to consider. Most importantly – Ice! When it comes to ice – there are 2 main approaches: ‘Ice first’ – and ‘Ice last’. Ice First is the more common approach. The preferred spirit or base liqueur is poured over ice – followed by the mixers or carbonated ingredients – to top up the mixture. Positives with this approach are: Ease of execution, speed – and a simple way to measure your mixer based on your glassware size. However, a growing number of bartenders are also adopting the ‘Ice last’ approach.

Benefits to this include: Consistency – dilution – and temperature control. Pouring liquids into the glass before ice will allow the latter to mingle more evenly. This is different to liquid being poured over ice – where at times liquids can tend to layer. There is no right or wrong way with ice in built drinks – just do what works best for the type of service and bartending that suits you. But remember – whatever you do with ice – always use plenty of it.

Choosing the right vessel to serve your cocktail in is essential. There are a myriad of different styles, materials and applications out there – but let’s start with the three major categories: 

1. Tall Glasses High Balls, Tall tumblers, Collins – there are many names and subcategories for Tall Glasses – but all are generally used for long drinks; either carbonated or still – and with various styles of ice. They are the right size to accommodate your drink and allow for enough ice to leave a good wash line at the top of the glass 

2. Short Glasses The most versatile when it comes to catering for your cocktails. Rocks, Lowball, Old Fashioned – Double Old Fashioned! – they go by many different names and come in all shapes and sizes Best for more spiritous drinks which are not lengthened with a mixer – and where a large ratio of ice to liquid is necessary to restrict dilution. 

3. Stemmed Glasses Some of the most elegant cocktail serves out there. From the Martini glass to the Coupe – these types of glassware can accommodate for stirred and strong cocktails as much as they can for fluffy sours. One stemmed glass not to be ignored is the wine Glass – a must have for serving the iconic Aperol Spritz or Campari Spritz. 

Every single category of glassware has unique shapes and sizes that will change the functionality and thermal characteristics of your cocktails – So take the time to research what will service your drink the best.

Whether it be a simple lime wedge or a thick grapefruit peel – we require a set of tools behind the bar to allow us to cut, slice, peel and portion. Being familiar with these tools will give you confidence, improved consistency and speed of service. Let’s look at some staples that every bar should be equipped with: 

1. The Serrated Pairing Knife Sharp, versatile and inexpensive – these knives are your safest choice for cutting citrus fruit into wedges, slices and wheels. They are perfect for pitting – and though it takes a bit of practice, the blade bends just enough to allow you to work around the peel, preserving just the portion that you want. 

2. The Sharp Pointy Pairing Knife. These are best for more precise work. Such as the trimming of excess citrus fruit core in wedges and slices – or trimming the exterior portions of citrus peels. 

3. The Classic Peeler Peelers are a great tool for consistency and speed when needing a lot of same size and thickness citrus peels. Simply apply different levels of pressures to adjust thickness.

 Do not take your tools for granted – a good set will drastically improve your bartending day-to-day execution. Look after your knives and peelers – and they will look after you.