How to make Oleo-Saccharum, Cordials, Clarified Juices and Punch Syrups

In this video I'll show you how to make cordials, clarified juices, punch syrups and oleo saccharums.
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Today we'll make several Oleo-saccharum, clarified juices, cordials and punch syrups. All of these techniques work to help you use all of the citrus and extend the life of them as well. The methods highlighted here come from the book Tropical Standard (https://amzn.to/3AXOBMM). The techniques shared here will help you make several cocktails in the book, but also can be used in other cocktails and punches.

You can find Pectinex Ultra SP-L, Kieselsol, and Chitosan at the Modernist Pantry
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Recipes are at the bottom of the description

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📖 Episode Chapters 📖
00:00 Introduction
01:17 Definitions
02:07 How to make an Oleo-Saccharum
04:30 How to make Clarified Juices
09:00 How to make a Cordial
10:22 How to make Punch Syrups
11:00 Conclusion

📝 Recipe(s) 📝
Oleo Saccharum
250 grams of citrus peel
250 grams sugar
*any amount will work with equal parts peels to sugar and any citrus fruit will also work

Clarified Juice
1 L fresh juice
4 ml Pectinex Ultra SP-L
8 ml Kieselsol
4 ml Chitosan solution
First add Pectinex and 1/2 of the Kieselsol. After 15 minutes, add the remaining Kieselsol and the Chitosan solution. To make a Chitosan solution, follow the instructions on the package.

Clarified Orange Cordial
250 grams of clarified orange juice
250 grams sugar
12.5 grams orange peel
6 grams citric acid
to make clarified lime cordial, see:    • How to make Clarified Lime Juice and ...  

Grapefruit Punch Syrup
250 grams fresh grapefruit juice
63 grams grapefruit oleo saccharum
173 grams white sugar
3 grams citric acid