CITRUS FRUITS
Citrus fruits play a crucial role in many cocktails, providing a refreshing and tangy flavour that enhances the overall taste of the drink. The most common citrus fruits used in the cocktails include:
LEMONS:
are perhaps the most versatile citrus fruit used in the cocktails. They add bright and zesty flavour to drinks and are used in classics like the Margarita, Tom Collins and Whiskey Sour.
LIMES:
have a slightly different flavours profile compared to lemons, with a distinct tartness. They are staple in cocktails such as the Mojito, Daiquiri and Mai Tai.
ORANGES:
offer a sweeter citrus flavour and are used in cocktails like the Screwdriver, Tequila Sunrise and Blood Orange Margarita.
GRAPEFRUITS:
have a bitter-sweet flavour that can be both refreshing and complex. They are found in drinks like the Paloma, Greyhound and Hemingway Daiquiri.
When using citrus fruits in cocktails, it is essential to use fresh juice whenever possible. The vibrant flavours of fresh citrus juice can significantly improve the taste of the drink compared to using bottle juice. Citrus peels are also valuable in cocktail-making as they contain aromatic oils that can enhance the drink’s aroma and presentation. Bartenders often use twist of zests of citrus peels as garnishes, releasing the oils over the drink’s surface for a delightful olfactory experience. It is important to note that while citrus adds a delicious dimension to the cocktails, their acidity can alter the balance of the drink. When using citrus juice, it is crucial to consider the other ingredients in the cocktail to maintain a harmonious flavour profile. Additionally, if a cocktail recipe calls for a specific citrus fruit that is unavailable, you can often substitute with a different citrus fruit, keeping in mind potential flavour differences and adjustaments that may be necessary. Lastly, always remember to use fresh and high-quality citrus fruits, as they will make a significant difference in the overall taste and quality of your cocktails.
