Citrus peels + sugar = whoa! I heard that it means Latin for “oil sugar,” oleo saccharum is one of those secret ingredients in classic cocktails at amazing bars. Orange, grapefruit, lime, pomelo - doesn't matter which one. Heck, combine them for a flavor explosion. Find organic citrus if you can, and scrub the heck out if it before peeling. I love oleo saccharum in a brunch worthy French 75 (Champagne and Gin?!? Hello!) or even on pancakes and buttery biscuits.
Now that I have your attention let me tell you why I enjoy this simple and refreshing beverage after a busy day at the shop. Because drankin is my hobby! And when I grow up I wanna be a Professional Cocktail Artistè (yeah I made that up)
- For the Oleo Sacrum
- 1 cup citrus peels, stripped with a vegetable peeler
- 3/4 cup granulated sugar
- For the Cocktail
- 2 ounces of your favorite whiskey - I like rye
- 3/4 ounce Olio Saccharum (see above)
- 3/4 ounce fresh lemon juice
- 1 egg white or 1oz Aquafaba (chick pea brine/water)
Step 1: Let’s Get Started - Oleo Saccharum- Make Ahead
- Combine the citrus peels and sugar in a zip bag. Remove the air from the bag. Massage together
- Let it do its thing for at least 5 hours and up to 24 hours. Feel free to massage every once in awhile.
- Strain out the citrus peels and store the liquid in the fridge for up to a couple weeks. I use the peels for garnish.
Step 2: Putting it all together - Whisky Sour
- 2 ounces of your favorite whiskey - I like rye
- 3/4 ounce Olio Saccharum (see above)
- 3/4 ounce fresh lemon juice
- 1 egg white or 1oz Aquafaba (Chick pea brine/water)
Combine ingredients in a shaker and dry shake about 15 seconds. Add ice to your shaker and shake again as normal. Strain into a chilled cocktail glass.
Enjoy in the yard with barefoot with your feet in a patch of grass. Did you try it? Let the Cake Lady know what you think.
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