The most frequently discarded ingredient in home bars is not expensive alcohol, but often half-dried lemons.
Citrus is not a one-time squeezed ingredient.
A single lemon disappears quickly when you squeeze the juice, but the zest, wedges, salt, and even frozen cubes can save several glasses. Saving money in a home bar is not about giving up taste, but about choosing the order of ingredients.
new perspective
Lemon and lime are both acidic and flavoring ingredients. In many cases, the scent of the skin comes out before the juice, so there is still a chance to develop the scent before it is thrown away.
Practical method
Slice the peel thinly and use it in a gin and tonic or highball, and freeze the remaining juice in a small ice cube tray. If you mix grapefruit peel with salt and use it as rim salt, it will taste like a bar.
Things to watch out for
The white inner skin has a strong bitter taste. When using the peel, it is best to use only the colored part in a thin layer, and to use older fruits for tea or carbonated water before the flavor becomes cloudy.
A home bar that uses citrus all the way is not a frugal type, but a home bar that knows the layers of flavor.
