How to Use Citrus in Cocktails

Fresh is Best. Maybe.
Some say squeezing fresh citrus immediately before use helps retain aromatic compounds and flavor.  However taste tests have shown that flavors of lemon and lime juice may actually improve by letting them sit for four to 10 hours. Why is that? Bitter limonoid compounds, like limonin (in limes) and nomilin (in lemons), tend to develop when the juice is exposed to air, reducing the sourness of the citric acid. Orange juice, however, is best used right after squeezing.

Shaken, not Stirred.
When using citrus juice in cocktails, it's best to shake it up. When you shake a cocktail, the ice cubes start to break apart and add air bubbles into the drink. This is beneficial to help dilute some of acidity of the citrus, making the cocktail light and refreshing.

Twists are A-Peeling.
Whether you cut a thick or thin slice of peel, make sure to actually twist it to rupture and release the oils found in the fruit’s skin—this is where the majority of a lemon or lime’s aroma is stored. If the fruit has been washed, you can leave the peel in the drink. For an easy way to remove the skin from the fruit, use a vegetable peeler.

Homemade Limoncello.
After juicing lemons, save the peels and infuse them in vodka to make your own limoncello. Using the peel from organic lemons, add to 100-proof vodka and let sit for four days to one month (the flavor is stronger the longer you infuse the lemons). Then strain off the vodka and mix in simple syrup to sweeten.