Oleo saccharum

Oleo Saccharum

Oleo saccharum is a term derived from Latin, which translates to "oil sugar". It is a traditional ingredient used in the preparation of various cocktails and punches. The process of making oleo saccharum involves the extraction of essential oils from citrus peels using sugar.

Preparation

The preparation of oleo saccharum involves a simple process. The first step is to peel the citrus fruits, ensuring to avoid the bitter white pith. The peels are then combined with sugar. The mixture is left to sit until the sugar draws out the oils from the peels, creating a syrup. This syrup is then strained and can be used in various cocktail recipes.

Usage

Oleo saccharum is commonly used in the preparation of cocktails and punches. It adds a rich citrus flavor to the drinks. Some of the popular cocktails that use oleo saccharum include the Tom Collins, Whiskey Sour, and Punch.

Variations

While the traditional oleo saccharum is made using citrus peels and sugar, there are several variations of this ingredient. Some bartenders prefer to use a combination of different citrus fruits to create a more complex flavor profile. Others may add spices or herbs to the mixture to add an extra layer of flavor.

Preservation

Oleo saccharum can be stored in a sealed container in the refrigerator for up to a month. It is important to note that the flavor may change over time, so it is best used fresh.

See Also

• Cocktail
• Punch
• Syrup
• Citrus

References

• Serious Eats: How to Make Oleo Saccharum
• Liquor.com: Oleo Saccharum Recipe