Mandarin Oleo Saccharum is a versatile modifier, an ingredient that adds a bright mandarin note to a cocktail. Here’s how to make it using a vacuum sealer.
Mandarin Oleo Saccharum – Photo © Cocktails & Bars
Oleo Saccharum which translates to “oil sugar” was a common cocktail modifier in the nineteenth century, used primarily in punches. Unlike syrup, it delivers a brighter and richer flavour to a cocktail or a mixed drink.
We’ve featured Oleo Saccharum in a previous article, and this method makes use of a relatively common and affordable kitchen item, a food vacuum sealer.
Making mandarin oleo saccharum using a vacuum sealer is a very simple process that it hardly warrants a recipe. Simply peel the mandarins, remove the white pith, place the mandarin peel in a vacuum seal bag, add enough castor sugar to cover and vacuum seal. The vacuum has the effect of drawing the oils out of the peel and mixing with the sugar which dissolves into a thick flavoured syrup.
How to Make Mandarin Oleo Saccharum Using a Vacuum Sealer
Ingredients
- mandarin peel, white pith removed
- castor or superfine sugar to cover
Equipment
- vacuum seal bag
- vacuum sealer
Method
- Peel the mandarins and using a sharp knife if necessary, remove the white pith.
- Place the mandarin peel in a vacuum seal bag with enough castor sugar to cover. Seal the bag using the vacuum sealer and leave at room temperature.
- The sugar will start to combine with the citrus oils and turns into a sweet syrup with a bright mandarin flavour.
- To use, simply cut open the vacuum bag and use the mandarin oleo saccharum as needed.
Tips for Making Mandarin Oleo Saccharum
- Removing the white pith ensures there’s no bitterness in the oleo saccharum.
- The use of castor sugar is very important as normal white sugar is too coarse and does not fully dissolve in the mandarin oil.
- Instead of discarding the mandarin skin after use, it can be dehydrated and used as garnish for a low waste cocktail.
- The mandarin flesh can be juiced, strained and added to the oleo saccharum to make a mandarin sherbet.
- For the home bartender, it can easily be made in small bag portions and used as needed.
- Use the mandarin oleo saccharum in an Old Fashioned or as a substitute for mandarin syrup.
You may also like… How to Make Oleo Saccharum and Use it in Cocktails
