Citrus Stock
Bar Prep • mix
Description
A balanced, ready-to-use blended citrus base for cocktails: a mix of grapefruit, lemon, lime and orange juices sweetened with 1:1 simple syrup, finished with a touch of salt for roundness. Use as a replacement for individual fresh juices in high-volume service or to speed at-home cocktail prep.
History
Modern cocktail bars developed blended citrus 'stocks' as a way to keep flavor consistent and speed service. This is a home-friendly adaptation of that approach—fresh juices balanced with simple syrup to create a stable, versatile mixer.
Instructions
Step 1.
Yield: ~1.0 L (34 fl oz)
Step 2.
Ingredients
- Fresh grapefruit juice: 240 ml (about 1 medium grapefruit)
- Fresh lemon juice: 180 ml (about 3–4 lemons)
- Fresh lime juice: 120 ml (about 6–8 limes)
- Fresh orange juice: 60 ml (about 1 small orange)
- Simple syrup (1:1 by weight): 400 ml (see below)
- Fine sea salt: 1/4 teaspoon
- Optional: 1/8 teaspoon citric acid (for brightness/preservation) or 1/4 teaspoon kosher salt if you prefer a more pronounced savory lift
- Fresh grapefruit juice: 240 ml (about 1 medium grapefruit)
- Fresh lemon juice: 180 ml (about 3–4 lemons)
- Fresh lime juice: 120 ml (about 6–8 limes)
- Fresh orange juice: 60 ml (about 1 small orange)
- Simple syrup (1:1 by weight): 400 ml (see below)
- Fine sea salt: 1/4 teaspoon
- Optional: 1/8 teaspoon citric acid (for brightness/preservation) or 1/4 teaspoon kosher salt if you prefer a more pronounced savory lift
Step 3.
Make the simple syrup (1:1)
1. Combine 200 g granulated sugar and 200 g (ml) water in a small saucepan. Heat gently, stirring until the sugar fully dissolves. Do not boil. Remove from heat and cool to room temperature. (You can speed cool by placing the syrup in the fridge.)
1. Combine 200 g granulated sugar and 200 g (ml) water in a small saucepan. Heat gently, stirring until the sugar fully dissolves. Do not boil. Remove from heat and cool to room temperature. (You can speed cool by placing the syrup in the fridge.)
Step 4.
Prepare the juices
2. Juice the fruits fresh. Strain all juices through a fine-mesh sieve (or cheesecloth) into a clean measuring container to remove pulp and seeds. Measure and adjust volumes so the four juices total 600 ml while maintaining the proportions (grapefruit:lemon:lime:orange = 40:30:20:10).
2. Juice the fruits fresh. Strain all juices through a fine-mesh sieve (or cheesecloth) into a clean measuring container to remove pulp and seeds. Measure and adjust volumes so the four juices total 600 ml while maintaining the proportions (grapefruit:lemon:lime:orange = 40:30:20:10).
Step 5.
Assemble the citrus stock
3. In a sanitized mixing bowl or pitcher, combine the 600 ml mixed citrus juices with 400 ml cooled simple syrup. Stir gently to combine.
4. Add 1/4 teaspoon fine sea salt and stir until dissolved. If using, add 1/8 teaspoon citric acid and stir. Taste and adjust: more syrup for sweeter, more lemon/lime for brighter.
3. In a sanitized mixing bowl or pitcher, combine the 600 ml mixed citrus juices with 400 ml cooled simple syrup. Stir gently to combine.
4. Add 1/4 teaspoon fine sea salt and stir until dissolved. If using, add 1/8 teaspoon citric acid and stir. Taste and adjust: more syrup for sweeter, more lemon/lime for brighter.
Step 6.
Finishing and storage
5. Fine-strain the combined mixture through a very fine sieve or coffee filter into a sterilized bottle or jar to remove any remaining solids.
6. Refrigerate immediately. Shake gently before each use.
5. Fine-strain the combined mixture through a very fine sieve or coffee filter into a sterilized bottle or jar to remove any remaining solids.
6. Refrigerate immediately. Shake gently before each use.
Step 7.
Optional pasteurization (to extend fridge life)
7. If you want longer refrigerated life, you can pasteurize: warm the finished, combined mixture slowly to 70–75°C (158–167°F) and hold for 30–60 seconds, then chill quickly in an ice bath and bottle when cold. Note: gentle heat will change the 'fresh' character of the juice somewhat.
7. If you want longer refrigerated life, you can pasteurize: warm the finished, combined mixture slowly to 70–75°C (158–167°F) and hold for 30–60 seconds, then chill quickly in an ice bath and bottle when cold. Note: gentle heat will change the 'fresh' character of the juice somewhat.
Step 8.
Usage guideline
- Use 15–30 ml (1/2–1 oz) of citrus stock in cocktails as an alternative to individual fresh juices; adjust to taste and recipe.
- Use 15–30 ml (1/2–1 oz) of citrus stock in cocktails as an alternative to individual fresh juices; adjust to taste and recipe.
Storage
Keep refrigerated in an airtight, sterile bottle; use within 7 days. Shake before use. For longer storage, freeze in ice cube trays (thaw in fridge before use) — frozen stock keeps ~3 months. Optional pasteurization can extend refrigerated life to about 10–14 days but will reduce fresh brightness.