I don’t make anything with lemon or lime or orange unless I have citrus to squeeze fresh (or super juice, actually) and strongly prefer fresh pineapple juice.
For pear I always use good bottled, for cranberry I use store brand cranberry juice cocktail.
What say you?
Super juice is the biggest game changer in years for me
I always keep fresh lemons, limes, oranges, and grapefruits. I use fresh pineapple when possible, but Lakewood pineapple juice I find is the next best thing and nothing else I’ve tried is as good as that particular brand. I use other fruits fresh when they are in season such as blackberries, raspberries, strawberries, etc. Only other juice I use fresh is ginger juice, but I process it specifically to make ginger syrup which I freeze so then it’s not really fresh anymore, but it’s still quite potent after thawing. Aside from that, I buy most other juices from the store like 100% cranberry, carrot, cherry, celery, etc. Sometimes that’s out of laziness and sometimes it’s because you can’t find certain fruits or vegetables in my area like black currants.
Always have lemons and limes on hand. Whether it is for cocktails, cooking, or blending in a smoothie/juice, it will get used.
The sometimes citruses for drinks though are oranges and grapefruit.
One of my favorite citrus cocktails:
MAKAI SOUR (from Laylow in Asbury Park)
1.5 oz mezcal .75 oz Aperol .5 oz lemon juice .5 oz orange juice .75 oz simple syrup 1 egg white 2 dashes Angostura bitters 2 dashes orange bitters pinch of salt
Dry Shake all ingredients without ice until frothy.
Add ice and shake until chilled.
Double strain into coupe glass, or enjoy on the rocks.
Garnish with orange peel.
