Oleo Saccharum - 2 Easy Methods

How to make Oleo Saccharum https://www.cocktailkit.com.au/oleo-saccharum/ A concentrated citrusy syrup that works wonders in punches and many tropical and rum centric cocktails. Super easy to make with only 2 ingredients. Oleo Saccharum translates to Oily Sugar. A super simple syrup recipe that is essential for many well known punch recipes such as the Fish House Punch. DAVID WONDRICH'S PUNCH BOOK: https://amzn.to/2rYTj5A Jeffrey Morgenthaler's method involves vacuum sealing a bag - which works amazingly and helps preserve your citrus oil for longer....BUUUT if you don't have a vacuum sealer and just want to use it once off then simply add your sugar and citrus peel to a glad bag, squeeze out the air...bash it around and voila (well, voila after 24 hours)! You'll have some pretty darn citrusy oleo for your next punch! FISH HOUSE PUNCH RECIPE: https://www.cocktailkit.com.au/fish-house-punch-with-earl-grey-tea/ INGREDIENTS - 4 Lemons (peeled) - 1 cup of sugar (approx. 200g) METHOD 1. Peel the lemons and add to a bag (vacuum sealed works better) 2. Add cup of sugar 3. Store in fridge overnight 4. Drink delicious punch! Music by Joakim Karud http://youtube.com/joakimkarud