The article explores the trend of reusing kitchen scraps, particularly citrus peels, for infusing alcohol. Tiffanie Barriere, a cocktail educator, highlights the flavors that orange, grapefruit, yuzu, and lime peels can contribute to cocktail recipes. These infusions can serve as a fresh alternative to commercial liqueurs, enriching drinks like margaritas or gin and tonics. The article encourages utilizing vodka as a neutral spirit for these infusions, emphasizing the economic and culinary benefits of repurposing leftovers.
When making fruit-infused liqueurs like limoncello - or even an orangecello - vodka is the traditional spirit. Vodka is a neutral canvas that allows the flavors of the fruit peels to shine through.
Barriere, who spent seven years as the beverage director of One Flew South, suggests using grapefruit if you want 'a great balance of bitterness and bright citrus,' or yuzu for a 'slightly floral' touch.
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