How Oleo-Saccharum Will Change Your Cocktails
Up the ante on your cocktails.
by Erin Henderson
As much as I am a lover of wine, I’m also a huge fan of cocktail hour. There is something so civilized about pausing the day to have a little refresher by way of a strong and delicious bevy.
Long-time followers will know I’m also a fan of simple and easy. Why take five steps, when you can do it in three? Why scour shops across the city in search of esoteric ingredients when you can create something just as delicious with no more effort than your weekly grocery shop?
So when I discovered the oleo-saccharum, my whole world brightened like the Lux filter on an Instagram post.
What is oleo-saccharum?
Yes, the name sounds like it’s a body part you just pulled playing tennis, but the name is Latin for flavoured sugar syrup. Oleo means oil and saccharum translates to sugar. And you can make it from anything: citrus is the obvious choice, but I’ve seen recipes that use herbs, spices, and even bell peppers as well.
How do you use it?
In cocktails, sweeties! Any time you’re reaching for a simple syrup (which is just sugar and water), try using oleo-saccharum instead. This flavoured syrup really punches up the intensity of your drink, and it’s dead easy to make. You can eyeball half the peel-to-sugar ratio, but if you’re a stickler for precision, here’s a decent measurement:
- 125g white sugar
- 62g citrus peels
- 125g hot water
How do you make it?
- Peel your citrus and cover it in sugar.
- Wait. After 24 hours on the counter under plastic wrap, the sugar will have drawn out the citrus oil to become a sugary slush.
- Add hot water to the sugar and stir to dissolve.
- Strain through cheesecloth, pressing on the solids, into a mason jar. This should keep in the fridge for a week.
