> > > I'm starting out in a new bar/restaurant and I'm trying to get the
> >
> > > >
> > I've sworn by a hand citrus press (also known as a Mexican press) for
> >
> > the last couple of years, here's a picture of one:
> > http://www.discountjuicers.com/citrussqueezer.html
>
> yeah, I saw this and it looked good, one question, do you have to
> remove the peel before you squeeze the fruit in the hand press?
No, you just cut the fruit in half (at the 'equator') and put it in the press.
Pretty easy to use on the fly (on busy nights I keep a few halves cut ahead
of time). Just try to find one big enough to accomodate lemons as well as
limes.
>
>
> > I do think it's sad/funny that they make you muddle everything. I
> >
> > make mojitos at my bar until I'm silly, I love doing things properly
> >
>
> So, instead of muddling a rita or kazi, you just squeeze the juice.
> Beautiful, so do you put simple syrup in a rita, or a kazi?. A cosmo
> proabably wouldn't need it cause theres sugar in the cran, I'm
> guessing, although I've seen places do it. Your opinions?
Yes, I use one whole lime in my ritas (which is about an ounce of juice) and
add simple syrup to balance. Same goes for Kazis or any drink with a
substantial amount of citrus juice. Cosmos no, I don't use the press for
them, I just use a squeeze of lime - the triple sec has plenty of sugar in it
also.
> Muddling is only important when you're trying to get oils from
> the peel? Or when doing a mojito, old fashioned, etc...
Other tenders may feel differently but this sums up my attitude about
muddling. I'm happy to do it when the drink warrants it but I think it's
ridiculous to pull the stick out on anything that has lemon or lime involved.