How to Make the Perfect Party Cocktail

Published on Wednesday, June 17, 2009, by CHOW Video Team / Edit Post

Citrus is dear to Michael Cecconi, mixologist at New York’s Back Forty (he also worked at the Savoy and teaches at the Institute of Culinary Education). His advice is to use up every last bit of your lemons and limes. The day before a party, zest some citrus and let the zest sit in a Mason jar with an alcohol like bourbon or tequila. The next day, juice the fruit and add it and the zest to your liquor. Then enjoy.

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  • Great idea! I'm starting a zest jar for cocktail use tonight!

    Since I juice a lot of expensive organic citrus I try to save most of the zest for other applications. Pastry, roast chicken, stir fry, fruit ices etc....but now, I'll do it for booze!

    My only suggestion would be to try to remove just the outer layer of zest (where most of the essential oils and flavor reside) and leave the...+READ

    Great idea! I'm starting a zest jar for cocktail use tonight!

    Since I juice a lot of expensive organic citrus I try to save most of the zest for other applications. Pastry, roast chicken, stir fry, fruit ices etc....but now, I'll do it for booze!

    My only suggestion would be to try to remove just the outer layer of zest (where most of the essential oils and flavor reside) and leave the white, bitter pith behind.

    (I'm like a chocoholic, but for booze)

    Thanks, and Cheers!-COLLAPSE