Many bartenders say that lemon juice is the most important juice in a bar. It should always be fresh squeezed.
To get the most juice from a lemon bring it to room temperature, then roll it on the counter with the flat of your hand while pressing down on the fruit to soften them up before squeezing.
A medium sized lemon has about 1 1/2 oz. of juice.
Used in the following 415 drinks:
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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