Freshly squeezed lime juice is one of the most important ingredients in a good Bartender’s arsenal. Pre-packed bottled stuff is no comparison.
But HOW is the juice being produced? A Motorized Commercial Bar Juicer is certainly faster, more efficient and produces a higher yield than a hand press, but is the resulting juice the same?
In the Bartending Community we often talk about how the white pith of citrus is bitter, and should be avoided.
With the rotating cone of the Motorized Juicer, we must be pulverizing some of that pith, which will get into the juice, right? The oil from the zest will not be utilized at all, and will end up in the garbage.
When we use a Citrus Hand Press or stand up lever operated Commercial Citrus Juicer we smash the zest quite a bit. The oils from the zest would assumably be incorporated into the juice.
I used the following method to make my comparison.
I squeezed total of 18 limes – 6 each with the 3 different methods.
To evaluate the effect of the zest, I used a Y-Peeler to remove the peels from the limes for method #2.
Method #1: Waring Commercial Bar Juicer
Method #2: Hand Pressed – No Zest
Method #3: Hand Pressed – With Zest
Juice Yield (after fine straining):
Daiquiri Test, (and Cocktail of the Week)
-1 oz Real McCoy Silver Rum Aged 3 Years
-½ oz Lime Juice
- ½ oz - less 10 % - Simple Syrup
Taste of Daiquiris:
The difference was striking. Method #3 produced far superior results over the others. The Daiquiri was vibrant, fresh, and complex. Method #1 was flat, one dimensional and less fruity.
So, it looks like the motorized juicer will be gathering dust in my bar, and we’ll be setting the lime juice oils free with the hand juicer!