What is Oleo-Saccharum?
Oleo-saccharum is essentially a syrup made from the oil extracted from citrus peels and sugar. The oils are released when sugar is muddled with the peels, creating a potent essence that captures the bright, vibrant flavors of the fruit. It’s commonly made with lemons, oranges, or grapefruits, depending on the desired flavor profile.
Many sources agree that Oleo-Saccharum’s first written mention was in 1670. The picture above depicts an early 19th century bartender making Oleo-Saccharum to be used in a punch. Later, in 1862, Jerry Thomas wrote in his The Bartenders Guide “to make punch of any sort in perfection, the ambrosial essence of the lemon must be extracted.” And there we have it. Something thoroughly delicious, once common, but now unheard of by most U.S. bartenders, bar owners, and bar managers – and made only in select craft cocktail bars.
Ingredients and Tools
- Citrus fruits (lemons, oranges, or grapefruits)
- Granulated sugar
- Peeler or sharp knife
- Bowl or jar
Step-by-Step Guide to Making Oleo-Saccharum
1. Peel the Citrus: Begin by washing your citrus fruits thoroughly. Using a peeler or a sharp knife, remove the outer peel, avoiding as much of the white pith as possible, as it can introduce bitterness.
2. Muddle with Sugar: Place the peels in a bowl or jar and cover them with sugar. The general ratio is about one part peeled to one part sugar, but you can adjust based on how sweet or oily you want your final product. Muddle the peels with the sugar using a muddler or just the back of a spoon to start releasing the oils.
3. Let It Rest: Cover the mixture and let it sit for at least a few hours, though many bartenders recommend letting it sit overnight. During this time, the sugar draws out the essential oils, creating a richly flavored syrup.
4. Extract the Syrup: After the resting period, you’ll notice the sugar has turned into a wet, oily paste. Squeeze the peels to extract as much oil as possible, then strain the mixture to remove any solid bits.
5. Store for Use: Store your oleo-saccharum in a clean, airtight container in the refrigerator. It should last for a couple of weeks.
Applications in Mixology
Oleo-saccharum is not only a cornerstone for many traditional punch recipes but also a fantastic addition to various cocktails. It can replace simple syrup in any drink to add a more nuanced, citrusy sweetness. It’s particularly great in drinks like the Muddled Version of the Old Fashioned, daiquiris, or any beverage where a citrus element complements the spirit.
Tips for Perfect Oleo-Saccharum
- Choose Organic: If possible, use organic citrus fruits since the peel is used.
- Experiment with Mixes: Combine different types of citrus peels to create unique flavor profiles.
- Use Fresh Peels: Make oleo-saccharum with fresh peels for the best flavor and oil extraction.
Making oleo-saccharum might seem like an extra step, but the flavor payoff in your cocktails is well worth it. It’s a fantastic way to add depth and zest to your drinks, and a little goes a long way. Once you start using it, you’ll find it indispensable in your cocktail crafting arsenal.
By exploring this traditional method, you’re connecting with the rich history of mixology and bringing an artisanal touch to your creations. Happy mixing!
Here’s an interesting video on making Oleo-Saccharum, plus a few more tips.
Site Author, David J. Curtis: David Curtis, a seasoned professional with decades of bartending and bar management experience began his career in Midtown Manhattan, NY, tending and managing bars before diving into Manhattan’s bustling nightlife club scene. Over the years, he has mastered high-volume, high-pressure bartending as the lead bartender in iconic Midtown clubs and tended bar briefly in the Wall Street area, generating over $1,350,000.00 annually in personal drink sales. He has since extended his expertise to establishments in Georgia and now Tampa, Florida. David’s roles as a Bartending Instructor at the American Bartending School in Tampa, while maintaining a second job bartending, and his years experience of managing bars, and working as a Brand Ambassador along with his extensive professional library of over 1,000 bartending books, highlight his dedication to continually refining his craft. He holds a diploma in Bar Management and is BarSmarts certified by Pernod Ricard.
