Bitters

Trash Tiki Citrus Stock

Iain Griffiths & Kelsey Ramage & Trash Collective & Punch

Ingredients

  • 1.5 liters
    Water

    Boiling water used as the extraction base

  • 1 kg
    Citrus

    Spent husks from halved and juiced citrus; lemon, lime, orange, grapefruit, or mandarin

  • 1 parts
    Sugar

    Add an amount equal to 8% of the total reduced liquid weight (e.g., 52g per 650ml)

  • 1 parts
    Citric Acid

    Lemon/lime: 3% of reduced liquid weight; Orange/grapefruit: 2%; Mandarin: 1%

  • 1 parts
    Malic Acid

    Lemon/lime: 2% of reduced liquid weight; Orange/grapefruit: 1%; Mandarin: 2%

Instructions

Bring the water to a boil in a large stockpot. Add the spent citrus husks and boil for 5 minutes. Remove the husks with tongs, then take the pot off the heat and allow the liquid to cool. Measure the volume of the cooled liquid (expect approximately 1,300 ml). Return the liquid to the pot over high heat, bring to a boil, and reduce by half (targeting roughly 650 ml). Weigh the reduced liquid and stir in white sugar equal to 8% of the total weight to stabilize. Adjust acidity with citric and malic acids according to citrus type: for lemon or lime stock, add 3% citric and 2% malic acid; for orange or grapefruit stock, add 2% citric and 1% malic acid; for mandarin stock, add 1% citric and 2% malic acid. Stir until fully dissolved before use.

About

A waste-reducing citrus stock developed by the Trash Tiki collective, made by simmering spent citrus husks and reducing the resulting liquid into a concentrated, acid-adjusted base. Endlessly adaptable across citrus types, it can substitute for fresh juice or extend it in a wide range of cocktail applications.

Save this recipe

Download Bitters to save recipes and create your own collections.

Download on the
App Store
GET IT ON
Google Play