How to Source and Use Citrus Sustainably in Your Bar

Consider whether you’re best purchasing juice or squeezing in-house. If you’re not prepared to use the whole fruit, you might be better exploring juices that can be stored at room temperature and last a long time. While there can be a quality difference between fresh and shelf-stable, HPP processed or "cold pressed" juice is a good compromise; unopened, it remains stable for weeks if refrigerated. Once opened, it also lasts longer than fresh juice. 

Instead of twisting fresh peels, you could spritz food-grade essential oil over drinks. 

Prepare a conservative amount of juice ahead of time each day. Near the end of the night, begin juicing to order.  

Rolling whole fruits on the counter and/or soaking in warm water beforehand gets more juice from each squeeze. 

Don’t automatically discard day-old juice – taste it first. While the flavour profile may change, properly refrigerated citrus juice can last up to three days. 

Citrus peels will last for a few days in the fridge, or you can freeze them for later use.  

Make citrus stock using squeezed-out husks, peels and old juice. This can be used to thin out fresh citrus juice or as an ingredient elsewhere. 

Make dehydrated or candied citrus wheels for use as garnishes.  

Make oleo saccharum by placing citrus peels or husks in sugar. The sugar pulls out the oils from the peels, flavouring the sugar. Use the sugar in cocktails, punch or to make simple syrup. You can even do this using garnishes left from last night’s service. 

Do you have a surplus of peeled oranges or juice left from Old Fashioneds and Negronis? Use OJ-heavy cocktails as happy hour specials, or make a daily punch that uses up orange juice and other aging ingredients, set at a low price point to encourage uptake.