DIY Cocktail Essentials: Oleo Saccarum

Before the advent of super markets, produce was only available seasonally as harvest came around. Due to this seasonal availability, over time, every culture around the world has curated different techniques nd traditions to harvest and utilize every bit of their fresh produce, juice, flesh, and even the rind.

Out of this neccessity to make the most of crops, comes Oleo Saccharum.  For those unfamiliar, its name is Latin for sugar oil, and it is one of the simplest techniques of preservation. By taking freshly removed citrus peels coating them in sugar to harness the hygroscopic power of sugar to extract the essential oils of the citrus peels. Creating a delicious and bright flavor much more intense than your average simple syrup.

Fast forward to the early 1900's, cocktails are becoming more and more popular, and with popularity, the need for ingredients that stand out. Oleo saccharum became a staple in bars used in cocktails and punch bowls. Prohibition saw it slowly fall out of popularity. Today however, we are in the midst of a cocktal renaissance, more bars and bartenders are focusing on fresh and house made ingredients, and are looking back for inspiration and interesting ingredients. Enter again, oleo saccharum.

So, one might wonder, why even bother making oleo saccharum?
A better question to ask would be why not? With such a wide variety of citrus available to us now, and most can easily be made into an oleo saccharum syrup; bringing intense flavors to cocktails.

The Process:
Start by washing the fruits thouroughly, if needed the can be soaked in a bath of 50:50 white vinegar and water to remove any wax or residue.
Using a vegetable peeler remove the very top portion of peel, you want only the colored part of the skin and not the white pith which is very bitter.

After peeling, placing all the peels in a container with a tight fitting lid, adding 1 cup increments of white sugar, place lid on and shake between each addition.
A good coating of sugar is neccessary, but not so much that there is excess on the bottom of the container.
Let the peels sit for 24 hours, shaking occasionally to make sure the sugar is still distributed evenly and continuing to extract the oils.

After 24 hours there should be a fair amount of liquid in the bottom of the container. Pour all of the oil syrup and peels into a heavy bottom saucepan. Add 1:1 sugar and water ratio, continue adding until peels are covered with the syrup, bring to boil. Continue boiling for about 25 mins or until the peels start becoming translucent and a little stiff/rubbery feeling.

Let syrup cool slightly and remove peels and place on either wax paper or silicone pad. These candied citrus peels are delicious, and perfect for garnishing cocktails, ice cream, or just to eat!
Once syrup is cooled completely add a neutral grain over-proofed spirit, smaller recipes only use a tablespoon or so, larger batches use 1/4 cup.
Store in the refrigerator and begin finding new ways to use Oleo Saccharum.



Citrus Soda
2-4 oz. Oleo Saccharum
Soda water

Add ice to highball glass, oleo saccharum and top with soda water. Adjust amount of syrup for your desired sweetness.



Spirit Guides Cocktail: Spiced Bourbon Cider

2 oz. Oleo Saccharum
2 oz. Sugar House Bourbon Whiskey* (available in most DABC stores).
4 oz. Warm Spiced Cider
1-2 dashes Peychaud’s aromatic bitters

Add all ingredients in larger mug, stir gently. Place citrus slice on top of cocktail, grate fresh cinnamon stick and nutmeg over top add whole cinnamon stick to finish garnish.

Enjoy and as always, Keep the spirit Salt Lake City.

-Sabra E.
Spirit Guides Executive Chef and Chief Charcuterie Curator

*All bottles paid for by Spirit Guides staff writers, our opinions are our own.