Oleo Saccharum: The syrup that spells sustainability

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PEELING BACK HISTORY

Meaning ‘oil-sugar’ in Latin, oleo saccharum is a vintage flavouring that is making its comeback in bartending. This classic syrup is made by using sugar’s absorbent properties to extract the natural oils in citrus fruit peels. Back in the 19th century, oleo saccharum was commonly used to flavour punches and alcoholic beverages. Its use in drink-making was so prominent that a detailed recipe for it even made it into the first known book dedicated entirely to mixed drinks, the 1827 Oxford Night Caps by Richard Cook. Fast forward to recent years, oleo saccharum is experiencing a resurgence driven by the sustainable cocktail trend.

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RIDING THE SUSTAINABILITY WAVE

Sustainability is one fad in the cocktail industry that does not seem to be fading out, with bartenders now exploring ways to reuse and repurpose classic ingredients in an eco-friendly way. For this reason, oleo saccharum is fast becoming a favoured ingredient as it uses the typically discarded element of citrus fruits - the peel - to add a flavoursome punch to cocktails. Besides the sustainability trend spearheading oleo saccharum’s current rise in popularity, its depth in flavour and no-fuss preparation method also play a huge role in why bartenders are adding it to their recipes.

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POWERHOUSE OF FLAVOURS

Citrus fruits have always reigned supreme in bartending - both as flavouring and as garnish - thanks to their variety, versatility and vibrant flavours. By drawing out the oils hidden within the peels, oleo saccharum manages to fully encapsulate these lively citrus notes. Easily paired with most alcohols, liquors and bitters, the syrup gives beverages a sweet, tangy base, which when paired with its strong aroma, enhances the overall drinking experience. Here’s how you can easily make oleo saccharum, be it behind the bar or in the comfort of your own home.

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STEP 1

After washing your choice of citrus fruit, preferably fresh, organic and unwaxed, peel them with as little of the white pith as possible left on the peels. Add these peels to a bowl with MONIN Pure Cane Sugar syrup and muddle them.

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STEP 2

Move the mixture into a clean, sterile mason jar. Top it up with MONIN Pure Cane Sugar syrup, seal the jar and shake it.

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STEP 3

Leave the mixture to rest overnight, then add it to your desired cocktail for a burst of citrus flavour. For best results, use the mixture within a period of one week.


Shop ingredients

  1. MONIN Pure Cane Sugar syrup 70cl
    MONIN Pure Cane Sugar syrup 70cl
    £7.79 incl. VAT
  2. MONIN Pure Cane Sugar syrup 1L PET
    MONIN Pure Cane Sugar syrup 1L PET
    £9.35 incl. VAT
  3. Sirop-Monin-Sucre de Canne-Cocktail
    MONIN Pure Cane Sugar syrup 25cl
    £3.12 incl. VAT