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 Message 12539 of 20656 in Recipe Exchange
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Subject: Re: Caipirina?
From: apetail
Posted: Fri Mar 18. 2005, 10:10 UTC
Followup to: "Re: Caipirina?"  by Gavin  (Fri Mar 18. 2005, 09:26 UTC)
> > 
> > I think that oil from lime skins is an important part of using lime 
> > 
> > juice in a drink. Otherwhise you could just as well use powdered 
> > lemon acid to get a sour flavour/. Besides the sourness lime also 
> > adds other flavour and that flavour is from the skinn too. In all 
> > citrus fruit juices oils should be used too for flavour.
> > I agree that muddling mint too much is wrong but the doesn't mean 
> > there is something wrong with muddling limes.
> 
> 
> By that logic you'd muddle the fruit in all drinks that call for 
> fresh lemon or lime? There's a difference in the small amounts of 
> bitterness that might be transfered from the skin when 
> sqeezing/preparing fresh juice and the intended bitterness that 
> results from muddling which can throw off the balance in a drink 
> where it is not required.

The oils that are from the skinn are not bitter. I agree that the white part 
is bitter. But if you muddle just to release the juice you've got juice and 
oils as well without any noticable effect from the white part of the skinn. 
You don't need to make a pesto when muddling citrus fruits.

I do think that most lemon or and lime drinks need those oils. Only in drinks 
where the juices are used for sweet and sour balance the flavour of the lemon 
or lime itselve is less important. In a mojito, I think, lime flavour is a 
very important part in the drink and not just to make the drink sour.
The diffence between lemon and lime is not in the kind of acids or sugars but 
in the flavour. Use the maximum of that flavour. Throwing away peels is 
spoiling things.


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