How to Get 8x as Much Juice From One Citrus?

Have you ever thought about how to get more juice from one citrus? Using citrus is a must for a number of cocktails, but is it really necessary to use one whole citrus for only one cocktail and then throw it away? It’s on us to think more environmentally friendly and try to be sustainable with our hobby/passion/profession. But when it’s also cheaper it’s easier to get the boss on board as well - there’s a method that can get you up to 8 times more juice from each citrus, the juice has a longer shelf life and a more prominent citrus flavor in a cocktail - those are wins all around, right? This is possible thanks to Super Juice - the brainchild of Nickle Morris, a bartender, and owner of Expo Cocktail Bar, in Louisville, Kentucky.
I studied his technique, combined it with Dave Arnold’s formula for acids, and implemented it into my way of making ingredients. Our recipes may be a bit different but I kept the environmentally- and wallet-friendly approach. And so can you! Are you ready for Super Juice?!

Check out the recipe for Super Juices here:



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0:00 Why do we need Super Juice?
2:08 Gear and ingredients
2:57 Making Oleo Citrate
5:13 Making Super Juice
6:32 Recap and Super Daiquiri

The team behind this video:
Robi Fišer
Sašo Veber
Phantom hand

#cocktailtime #sustainability #superjuice

[kithid]

Hi Kevin. I just want to say that thanks to this guide and the convenience of your calculator I have made "Super Juice" for the past two weeks at my Bar & Restaurant. It's super economical and leaves as you say, very little waste. 4-5kg of either limes or lemons yields roughly 9-10 litres of Super Juice, they also seem to last a little over a week without any issues. It freezes well and tastes almost like freshly made when defrosted. So with that, I thank you for putting this guide out there. It has greatly improved the flavour and quality of our cocktails and drinks and at a fraction of the cost of similar "freshly" squeezed juices.

[criticaljohnson]

6 months on from this video, I don't use fresh lemon or lime in my home bar any more, because the efficiency and taste of super juice is just unmatched. Thanks for the recipe, Kevin

[ibrahimkrhan]

Yes, this is a very good technique. In Turkey, people make their homemade lemonade by using this technique for years. Lemon zest, a bit of its juice, some citric acid(we call also lemon salt) and sugar. Add plain water or if you like sparkling…

I am here after I’ve tried Kevin’s recipe for super juice. That perfectly works! Even I’ve started using it behind my bar. You can feel the super lime juice’s difference in your daiquiri-style cocktails straight away. Also, I tried several different sour-style cocktails with the super lemon juice. It is so much better than regular fresh juice. A hundred per cent gives an extra dimension to the drink, especially after tasting a lingering delightful citrusy finish. Furthermore, when it comes to sustainability, there is no need to compare! These juices are extremely cost and shelf-life-friendly.

I must huge thanks to Nickle’s super ideas and Kevin Kos’s improvement and his simplifying recipes. You are great!

[RAULBARTENDER]

It's definitely a big change!, I already made my video with the super juice experience in Spanish and I want to thank you for the inspiration 😍

[mumbolee]

In my days, this was called Minute Maid concentrate. Take out from freezer, add water, it’s a party. This modern version is definitely more classy than my freezer concentrates. Great video.

[lock_with_ink_pen]

I'm so glad that this technique came out right around the time I seriously got into the hobby. Having the ability to prep before going to a party where you want to mix some cocktails is huge. And the yeild saves a lot of money in the long run, which can promptly be spend on widening your collection of bottles

[GaetanLloyd]

This is absolutely amazing and I will definitely be using this going forward. I don't work in bartending or food service, but I really enjoy making cocktails at home for my family and friends. It's always hard to gauge how much citrus you need to buy since the fruit yields different amounts of juice, so I end up often with tons of leftover citrus that I dehydrate to use as garnishes. I cannot wait to give this a try. Thank you!!!

[TnT_FX]

This is basically the advanced version of just putting peels in sugar to get super tasty extracts for cooking.

[iWishmaster]

This technique reminds me of "Cocktails of the South Pacific ... and Beyond" by Greg Easter. He describes a process he calls 'supercharging your citrus', where you grate the zest and pour the juice over the zest in a strainer so that the natural acid of the juice extracts the oils of the grated zest.

[paulinlantiez]

I'm a bartender and i can't thanks you enough for all the work and data you put for make us so simple to make by ourself

[StevetheBartender_]

You beat me to it!! Great vid as always Kevin!

[yktkuel]

Hey so I tried this for the first time and brought it to work yesterday; everybody was super impressed! Some things I noticed from my own experimentation:
1) Definitely strive for thin peels; the white adds bitterness and unnecessary weight to the peels, which leads to more water
2) With that said, I think the move (at least with small batches) is to measure out the water, add most of it, and then add the rest to taste.

[steelmagnum]

I do very much appreciate your dedication to reducing waste and your focus on that to set you apart from other Mixology channels

[hayster]

I can't believe how good this is. I have been making so much lemon and lime superjuice and have been sharing it with friends and family and they are all really impressed by it. I have mostly just been drinking it with water or soda water too. The lime one also tastes really good with apple juice.

[phantomhandofcocktailtime]

So that’s where all that citrus juice in our fridge came from, it all makes sense now!

[Jeremy-kgzr]

I love that you pointed out things like using organic fruits and that it reduces waste. I'm skeptical of super juice, but I'm gonna try it mostly because of the waste aspect, and not eating chemicals. There's a lot of extra pollution caused by everyone using a lime per drink rather than a lime for 6-10 drinks. Considering sustainability rather than being wasteful because it's easier or Slightly better is something we all need to do.

[keithlobue]

Kevin, I have tried the lime and lemon super juices and I am absolutely a convert to how deep and flavorful they are. I haven’t looked at the other comments here, but I wonder if anyone else has found that just using the super juices to make non-alcoholic lemon or limeade yields an incredible improvement over simple juice/water/sugar! There is a roundness and depth to the flavor that is hard to describe but definitely more delicious. This has allowed me to provide incredible quality fresh juice whenever needed for my kids, and the savings over buying bottled juices at the supermarket is dramatic. Looking forward to checking out the rest of your channel and seeing what you dream up next!

[johnschettini]

I learned this technique about a month ago while reading punch online and gave it a try. Everything said about it is true. Eight limes will make you a liter of lime juice that taste better than fresh lime juice, It’s incredible. Reducing waste is important not only for keeping costs down but for improving the situation our planet currently faces. There’s really no downside to doing this except it takes slightly longer than just juicing them. I don’t count the hour or two it takes to make the olio citrate as you could be doing 1000 other things as a bartender setting up. It’s really just the straining but even that is relatively quick. Thank you Kevin for bringing this to more people’s attention and bartenders if you’re not already doing this you’re falling behind. Slainte! I’m

[wge]

This is really cool! By the way, you can get more yield out of the citrus when squeezing out the juice if you cut off the top. It allows the juice to come out easily from both sides instead of getting impeded at the top

[johnmclaughlin]

This information is so valuable to me. Thank you. I’ve been messing around with Toby Cecchini’s recipe for lime cordial, and using it to make margaritas. My margaritas require additional lime juice, and the cordial recipe is basically simple syrup with lime juice instead of water plus the zest. I’m hoping super juice can reduce the amount of limes needed. Also, I’m afraid lime prices may skyrocket this summer. I have the acids and can’t wait to try it. Thank you !!!