Citrus Stock & Stuice
Citrus is like the final frontier of modern craft cocktail culture. First, we burned the 90’s thinking with truly “classic” bars that used fresh squeezed to order. Then as the movement spread and fresh reached bigger volume bars, the question was about how long fresh could last so that “to order” could be done away with in the name of speed of service. Molecular saw the advent of manipulating flavour and textures within citrus and the ascent of citric, malic, et. al. acids into our lexicon. Hell, some jack asses even had a whole bar with no fresh products ;)
Now, as the industry awakens to fact we need to stop fucking the planet with every daiquiri and tom collins we make, citrus is once again front and centre, this time as it is by far the biggest waste product of any craft cocktail bar. Our Pink Citrus was our first foray into tackling this problem and we still rock that from time to time, but we also found some drinks were needing a bit more texture than what it could bring.
Then we explored this in the making of own curacao, that you can the read the recipe for here - but we learnt a lot from the research and development of that product and with some key changes, now have a recipe we roll out again and again every week, every city around the world.
So one very big part of this recipes development has been it’s applicable use. We realised at some point that a little fresh goes a long way and so now you’ll always find us blending our stock 50:50 with fresh juice. This, with updated ratios of sugar & acid, has us feeling mighty fine about the ol’ stock, hopefully y’all feel the same when you try it!
A quick note just to say, always be sure as well to wash your citrus before juicing too, just to make sure all you're squeezing out is citrus goodness :)
1 x hotplate, induction hob or the like
1 x high sided pot with a lid
Cambro tub or food-grade bucket
Large strainer; Super bag, conical strainer or what evs
Measuring jug and drug Scales
Sugar. We default to the standard but mixing this up has some wonderful results
Citric & malic acid
When we say citrus husks, we're talking about ones like in the picture at the top, that have been split in half and juiced. Keep in mind if you use a zumex or other method, you're gonna get a different result.
The recipe below can be applied to any type of citrus and we mention below some simple changes you can do to accent different flavours. We also make citrus blends for some of our drinks and they coming out TASTY.
Add 1.5L of water and bring to a boil
Add 1kg of citrus husks and boil for up to* 5 minutes with lid on
Remove pot from heat and strain. Give the husks a quick press to get the last of the liquid out
Place liquid back on heat without lid, bring to boil then simmer and reduce by 1/3 of original weight. Total volume when reduced should be 1L
Add 7% sugar (i.e. 70g for 1L - all citrus has some sugz in it anyway, and this helps stabilise too)
Add acid - see below for best ratio's
Filter, bottle that shit up and it's good to go!
*This is something you’ll learn over time, like say remember the first time you tried to use a jigger? Basically all citrus varies and so having a quick taste and sniff each day will help you understand the flavours of your limes that day. Tasting bitter hyper acidic or smelling overripe? You want to reduce that boil time closer to 3 minutes.
For the acid, we've been rocking a few different ones depending on the type used, but the general rule we follow is;
Lemon & Lime varietals - 2% Citric and 1% Malic Acid
Orange & Grapefruit Varietals - 1% Citric and 1% Malic
Mandarin, etc - 1% Citric and 2% Malic