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Make Meyer Lemon Bitters This Weekend

DIY Projects Elana Lepkowski 2 comments

It may be twisting the knife to say so when half the country is trapped under ice, but here in Southern California we have a certain problem when February rolls around. It's the peak of citrus season. We're simply buried right now. More

Drink This Now: Sparkling and Spiced Citrus Sangria

Elana Lepkowski Post a comment

Tangerines and kumquats are highlighted in this wintry sangria, balanced by tart cranberries and the earthy, sharp flavors of ginger and black pepper. More

Cocktail Science: 8 Tips and Tricks For Getting the Most Out of Citrus

Cocktail Science Kevin Liu 10 comments

To really capture the complex flavors of lemons, limes, oranges, and grapefruits, you have to think beyond just juice. Today, we look at some sweet suggestions for getting the most out of these sour fruits. More

Cocktail 101: How to Cut Citrus Wedges

Cocktail 101 Michael Dietsch 13 comments

All you'll need for this simple cocktail garnish is a sharp knife, a cutting board, and well-washed citrus. A sharp knife is especially important here because a dull knife will squeeze the fruit into a misshapen lump, which will make your wedges look weird. No one likes weird wedges. More

How to Make Rouge Tomate's Winter Citrus Punch

Jaclyn Einis Post a comment

For a cold-weather, hangover-clearing elixir, Rouge Tomate head bartender Cristian Molina whips up an alcohol-free Winter Citrus Punch. "The citrus is just amazing right now," who waxes especially poetic about clementine juice. More

3 Delicious Alcohol-Free Citrus Drinks to Make at Home

Recipe Roundups Autumn Giles 5 comments

I was well into my twenties before I first saw citrus growing on a tree. But even under fluorescent grocery store lights, blood oranges, grapefruits, and Meyer lemons seem like small miracles, coming into season just as we're deep enough into winter that we start believing that nothing will ever come into season again. These 3 booze-free drink recipes are a great excuse to treat yourself to some bright, fresh citrus. More

Taste Test: Orange Juice, the Pulp-Free Edition

The Serious Eats Team 14 comments

If you read the results from our orange juice with pulp tasting and said to yourself, "I will never understand the appeal of drinking something with chunks of stuff floating in it" (and someone did say that), then this is the tasting for you. We tried eight pulp-free juices—that means sans chunks—to find the best. More

Taste Test: Orange Juice, the Pulp Edition

Erin Zimmer 16 comments

Everyone's sick or about to catch the sick bug, which makes this as good a time as any to taste orange juices. But how do you like yours—pulpy or pulpless? Since the pulp question can be a polarizing topic—right up there with creamy vs. crunchy peanut butter—we divvied the juices up into two tastings and judged them separately. Today, the results from the pulp round. More

15 Great Citrus Cocktail Recipes To Make Right Now

Recipe Roundups Maggie Hoffman 1 comment

I sought out delicious recipes featuring Meyer lemons, blood oranges, Satsumas, grapefruit, and lime, looking for drinks where the citrus was allowed to really shine. After a few long sessions of shaking and stirring citrusy concoctions created by bar stars like Jackson Cannon of The Hawthorne in Boston, Sean McClure of Craft in New York, Debbi Peek of the Bristol in Chicago, Todd Maul of Clio in Boston, and a few others, these 15 favorites emerged: refreshing drinks with an excellent balance of tart acidity and fresh sweetness. Just the right thing to sip as we wait for the weather to get warmer. More

Taste Test: Grapefruit Juice

Erin Zimmer 12 comments

'Tis the season to eat and drink plenty of citrus. Grapefruit is a good friend of ours: sour and tangy with an underlying sweetness. Though it's available year-round, it always feels especially virtuous to slurp up all those refreshingly acidic, Vitamin-C-packed juices during the chilly winter months. And since sometimes you want the grapefruit experience without dealing with a fussy little knife to segment the whole dang fruit, we tried 12 different juices to find the best. More

Cocktail 101: How to Make Oleo-Saccharum

Cocktail 101 Michael Dietsch 11 comments

Oleo-saccharum is an ingredient in cocktails and punches that was relatively commonly used in 19th-century bartending as a way to provide an elegantly citrusy flavor and aroma to alcoholic beverages. It's also an excellent addition to lemonade, iced tea, and even vinaigrettes. More

Cocktail 101: How to Juice Citrus

Cocktail 101 Michael Dietsch 15 comments

Having looked last week at selecting and storing citrus, we'll follow up this week with a quick look at juicing techniques, tips, and tools. More

Cocktail 101: Selecting and Caring for Citrus

Cocktail 101 Michael Dietsch 10 comments

This week, we're going to look at how to select, store, and use citrus fruit. I work mainly with lemons, limes, and Meyer lemons (when they're in season) at home because my wife is allergic to oranges and grapefruits, but these tips apply equally to any citrus—lemons, grapefruits, whatever. More

Taste Test: Ready-to-Drink Lemonade

Maggie Hoffman 25 comments

Whether you're gardening in the summer sun or lounging by the pool, this is the time of year when a tall, cool glass of lemonade is essential. Yes, you can work up a sweat squeezing a dozen lemons, but it's easier to grab a carton from the grocery store. So we gathered a tasting team and 18 brands of ready-to-drink lemonade to find the best sweet-sour refreshment a few bucks can buy. More

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