But packaged, and so pasteurised, orange juice will vastly affect a cocktail, in all the worst ways. Most decent bars freshly squeeze their juice these days so it shouldn't be a problem for them. The quality of the orange juice needs to be addressed. "The problem with orange is that it's already balanced between sweet and sour, so it needs to be combined with additional sweet-and-sour ingredients to keep the drink from being thrown off balance." Worst of all, it doesn't bring much in the way of flavor." He then goes on to identify just what these drinks need. The Case Against Orange Juice in Cocktails from January 2014, "OJ has many strikes against it.after it's squeezed, it turns bitter too quickly to be viable in high-volume cocktail operations. As Jeffrey Morgenthaler identifies in his article entitled OJ Is Guilty. There is a lot of hatred for orange juice amongst some bartenders. Like other citrus fruits oxidisation and pasteurisation dramatically affect the flavour. Perhaps more than any other fruit, the juice of the orange is best enjoyed freshly squeezed. However you juice your oranges, juice them as you use the juice. If using an electric spinning citrus juicer take care not to grind the pith. Simply cut in half and juice with a hand or pillar press.
#Orange juice skin#
These have a firm, rough skin perfect for cutting twists from and are juicy and slightly sour. There are many different types of orange but the best ones for bartending purposes are Washington Navels, which are in season from the end of October.
Although native to China, its name originates from 'naranga' in the old Indian language of Sanskrit. The orange is now so commonly available in our shops and markets that it's hard to believe it was once an exotic and expensive luxury.
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