Orange Juice
Bar Prep • juice
Description
Fresh-squeezed orange juice for cocktails and non-alcoholic drinks. Bright, sweet-tart citrus flavor; can be made with or without pulp and strained for a smoother bar-ready mix.
History
Orange juice has been consumed for centuries where citrus grows; commercial pasteurized orange juice became widely available in the 20th century, and fresh-squeezed juice has long been preferred in bars and kitchens for its superior flavor.
Instructions
Step 1.
1. Select ripe, juicy oranges (Valencia, Navel, or Cara Cara are good choices). 2. Bring fruit to room temperature for 15–30 minutes to maximize yield. 3. Roll each orange on the counter with moderate pressure to soften the segments. 4. Cut oranges in half crosswise. 5. Juice using a manual reamer, handheld press, or electric juicer. 6. If using in cocktails and you want a smooth mix, strain the juice through a fine-mesh sieve (or cheesecloth) into a clean container to remove seeds and most pulp. 7. Taste and, if desired, adjust: a small pinch of salt can round flavor; a touch of simple syrup only if oranges are underripe. 8. Cool quickly by placing the container in an ice bath, then refrigerate in an airtight bottle or jar. 9. Label with date and use within recommended shelf life. (Optional: freeze surplus in ice cube trays for longer storage.)
Storage
Store in a clean, airtight container (glass preferred) in the refrigerator and use within 48 hours for best flavor. Minimize headspace to reduce oxidation. Keep cold (ideally <40°F/4°C). For longer storage, freeze in portions (ice-cube trays or sealed freezer-safe containers) up to 3 months; thaw in refrigerator and use within 24 hours after thawing.