Raise your hand if you’ve ever had a co*cktail with citrus in it. If you’ve enjoyed a few co*cktails in your life, then your hand is probably raised right now, because there are countless co*cktail recipes that call for citrus as an ingredient and/or as a garnish. Why is that? Because citrus has the power to transform any beverage—either enhancing flavors or taming them, depending on the other spirits or bitters that are in play (2017).
Citrus has a deep history in the spirits world. In the days where long sea voyages were commonplace, they were always on hand to treat Vitamin C deficiencies (which led to scurvy). Sailors would actually drink spirits (like rum or gin) to counter the sour citrus. It was discovered that the more sour citruses, like lemons and limes, actually tasted better when a bitter agent was in the mix (Shenton, 2016).
Why does citrus have the power to transform co*cktails?
Citrus–such as limes, lemons, oranges and grapefruits–are acidic. That acidity can tame the burn of ethanol, while simultaneously adding a bright flavor to your drink. Beyond that, each type of citrus has a different level of citric acid and sugar. The amount of citric acid and sugar in each fruit will determine how “sour” we perceive the flavor (Liu, 2018). For example, oranges are low in citric acid but high in sugar, so we perceive those to be more sweet, whereas a lime is high in citric acid but low in sugar, so we perceive those to be more sour.
There are numerous drinks that have been made popular in the spirit world using citrus, such as the Old Fashioned co*cktail with its essential orange slice or the slice of lime that closely follows a shot of tequila (2017). Attempting to sub one citrus for another in a tried-and-true drink combination would result in a much different flavor profile, throwing off the balance and making the drink too sour or too sweet. As an example, a strong, unaged alcohol such as vodka pairs really well with lemon because the lemon’s acidity balances the strong flavor, cutting through the ethanol. In contrast, lemon has the ability to overpower a more subtle spirit (Liu, 2018).
A common question that arises when it comes to citrus is whether it really matters if you use fresh squeezed citrus in your co*cktails. In the bartending world, the recommendation is always for fresh squeezed juice, but it really depends on what you’re trying to enjoy, and what you consider to be fresh. Juice that sits out will begin to lose its aromatic compounds, reducing the flavors and aromas. With lemons and limes, freshly squeezed juice that sits out for several hours can actually improve the flavor, as air can reduce the sour taste in the citric acid (Shenton, 2016).
Lastly, you’ve likely heard this common rule of thumb—to shake if there's citrus, and stir if there's not. The pulp in citrus can create a light or frothy texture in co*cktails rather than the velvety texture of a stirred co*cktail. The act of shaking opens up the appealing citrus aromas. Shaking also mixes the citrus more thoroughly in with the spirit, whereas when you stir, the ingredients may separate before you have an opportunity to enjoy your drink. (The same rule applies to co*cktails with egg whites. Never stir, always shake!)
When you order a co*cktail at a bar, you might not think very long about the ingredients. You might not realize that each item is working in harmony to create a delicate and delicious balance of flavor, but that’s exactly what is happening, and that’s especially true when it comes to citrus in your drinks. The acid and sugar content of citrus is working in concert with all the other ingredients to enhance or tame flavors. It’s a science, really. Luckily, hundreds of years of skillful bartenders have done a lot of the heavy lifting for us, so we don’t have to guess what goes best with each spirit. Of course, there’s nothing wrong with a little experimenting if you prefer things a little more sweet, or a little more sour.
Happy mixing!
Written and edited by Brianne Lucas. Published July 18, 2022.
Why does citrus have the power to transform co*cktails? Citrus–such as limes, lemons, oranges and grapefruits–are acidic.That acidity can tame the burn of ethanol, while simultaneously adding a bright flavor to your drink. Beyond that, each type of citrus has a different level of citric acid and sugar.
Citric Acid: Found naturally in citrus fruits like lemons, limes, and oranges, citric acid offers a sharp, clean tartness, making it a staple in countless classic co*cktails. Malic Acid: Derived from apples and certain grapes, malic acid imparts a softer, smoother sourness compared to its citric counterpart.
Shake co*cktails that contain any non-alcoholic ingredients, which will most commonly be citrus juice, such as a Margarita. These tend to be brighter, more refreshing and consumed more quickly.
To achieve balance, though, most recipes only need a quarter ounce of fresh lime or lemon juice. So how do you choose lime or lemon when making a co*cktail? Lime tends to have less sugar and more malic acid than lemon, which makes it the champion for balance.
Unfortunately, egg white in co*cktails gives off an aroma reminiscent of dog breath or a damp dog's coat. This is best masked with a few drops of bitters dropped onto the drink's foamy head, expressing citrus zest oils (twist) over the drink or by dusting with chocolate, nutmeg or cinnamon.
Citrus–such as limes, lemons, oranges and grapefruits–are acidic. That acidity can tame the burn of ethanol, while simultaneously adding a bright flavor to your drink. Beyond that, each type of citrus has a different level of citric acid and sugar.
He believes dehydrated citrus is not only aesthetically pleasing but provides more control. “When you use a fresh garnish in a co*cktail, the juice from the fruit slowly dilutes the flavor as it was initially made,” he says.
With co*cktails that are spirits, liqueurs and fortified wines only (this includes your, Manhattan, Martini, Old Fashioned, Negroni, they should be stirred, not shaken, because over-oxidation makes the whole inferior to the sum of the parts. But for those with other mixers, oxidation makes the whole greater.
A "long" drink that is large in volume and contains a mixer and other complementary ingredient, such as a Rum Punch or Hot Toddy, won't be shaken or stirred. You also wouldn't want to shake a drink with bubbles or carbonation.
Stirring your Manhattan will bring the temperature of the drink down without disturbing the texture or clarity of the co*cktail. Manhattans are intended to be smooth, almost silky. When you shake a Manhattan, it adds tiny air bubbles to the liquid, which change the texture of the drink and create a swamp like layer.
Drinking alcohol affects the pH level in your body, as your body becomes more acidic than usual. Lemons contain alkalis which help neutralise the pH level. Lemons also help in digesting alcohol and produce an instant refreshing relief.
Orange juice: fresh is, in fact, best. An unpleasant bitterness develops just 30 minutes after juicing. Lime and Lemon juice: aged for 4 to 10 hours is best. Juice aged four hours did seem to taste more mellow while the top notes seemed to pop a little more.
Citrus-based and lower-ABV co*cktails tend to work best as punches. When batching citrus co*cktails, try to prepare them only a day or two in advance of serving, to avoid oxidation. Adding one large block of ice to a punch bowl, rather than smaller cubed ice, will allow it to last longer without getting watered down.
If you don't know how old they are or where they came from, they should probably go in a scramble, and not a Pisco Sour! co*cktails with raw eggs should always include both citrus and alcohol, which both act as sterilizers.
Citric acid can be esterified with alcohols such as ethanol and n-butanol through a series of reactions to yield tri-ethyl citrate (TEC) and tri-n-butyl citrate ( Figure 1).
Citric acid plays a huge role in enhancing flavours, particularly in the drinks industry, as it provides a sour, and refreshing flavor which offsets the sweetness of many drinks. Many modern chefs also swear by it, as it enables them to fine tune their dishes and balance off any unwanted naturally occurring sweetness.
Analyzing the Addition of Citric Acid: In addition to sugar, citric acid is commonly used in flavored spirits to enhance acidity, add a tartness, and create a more balanced flavor profile. Citric acid, extracted from citrus fruits, provides a sharp and refreshing taste, elevating the overall flavor experience.
Citric acid is often added to packaged food and drinks. It helps keep canned and jarred foods fresh over long periods of time. It can prevent some kinds of fresh-cut produce, like sliced apples, from turning brown. Citric acid can also help thicken foods or give them a slightly sour flavor.
Introduction: My name is Fr. Dewey Fisher, I am a powerful, open, faithful, combative, spotless, faithful, fair person who loves writing and wants to share my knowledge and understanding with you.
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