Bitters

Green Chartreuse Oleo Saccharum

Ingredients

  • 5 whole
    Lemon

    rinds only, peeled with vegetable peeler

  • 2 whole
    Orange

    rinds only, peeled with vegetable peeler

  • 4 cups
    Standard

    granulated sugar

  • 2 oz
    Green Chartreuse
  • 1 cups
    Soda Water

    still water; up to 2 cups, added to taste

Instructions

Using a vegetable peeler, remove the rinds from the lemons and oranges, taking care to avoid the bitter white pith. Place the rinds and sugar into a gallon-sized resealable bag and seal. Massage the bag firmly with your hands to warm the peels and draw the essential oils into the sugar. Let the mixture rest overnight at room temperature — alternatively, vacuum-seal and sous-vide at 120°F for approximately 1 hour. Transfer the contents to a saucepan, discarding the spent citrus peels. Add the green Chartreuse and stir gently to combine. Begin with 1 cup of water, place over low heat, and stir until the sugar dissolves. Add additional water as needed, using as little as possible to produce a more concentrated syrup. Do not allow the mixture to boil. Chill completely before using. Store any leftover syrup refrigerated.

About

A citrus oleo saccharum enriched with green Chartreuse, drawing essential oils from lemon and orange rinds into sugar before dissolving into a lightly herbal, aromatic syrup. Makes approximately 2 cups.

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