Oleo saccharum sounds fancy, but at its core it’s one of the oldest (and smartest) sweeteners in cocktails. Instead of using juice or heat, you’re using sugar to pull fragrant oils directly out of citrus peels. The result is intensely aromatic, and more complex than any standard syrup.
This grapefruit-forward version leans bright and "punchy" in the best way. It’s incredible in Paloma-style drinks, spritzes, gin cocktails, and zero-proof builds where you want real citrus flavor without acidity taking over.
If you’ve never made an oleo saccharum before, this is a perfect place to start.
What You’ll Need:
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Zest of 3 large grapefruits
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Zest of 1 lemon
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1½–2 cups organic cane sugar
- Quality citrus peeler like this one
- Kitchen scale for best accuracy and consistency
Instructions:
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Peel the citrus:
Use a vegetable peeler to remove wide strips of zest from the grapefruits and lemon. Try to get only the colored peel, with as little white pith as possible. -
Muddle with sugar:
Place all peels in a bowl or large jar on a kitchen scale, and add equal parts sugar by weight. Gently muddle or massage the peels into the sugar until they’re well coated and every so slightly bruised. -
Let time do the work:
Cover and let sit at room temperature for 12–24 hours, stirring or shaking occasionally. You’ll see the sugar dissolve as it pulls fragrant oils from the peels, creating a thick, glossy syrup. -
Strain:
Once the peels look dry and the sugar has liquefied, strain out the peels. Press gently to extract the last bit of oil-rich syrup. -
Bottle + store:
Transfer to a clean glass bottle and refrigerate for up to 10 days.
Notes & Variations:
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Bartender note: This oleo can replace simple syrup and citrus oil in some drinks: huge efficiency win.
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Zero-proof friendly: Oleo saccharum brings citrus flavor without acidity, making it perfect for soda-based drinks.
How to Use It
This shines anywhere you want citrus aroma without sharpness:
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Paloma riffs (tequila or zero-proof agave spirit + soda)
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Grapefruit Gin Spritz
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Tom Collins variations
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Rum or mezcal Old Fashioned riffs (yes, really)
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Sparkling water + pinch of salt for an instant refresher
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Punch bowls for parties and holidays
Final Pour
Grapefruit oleo saccharum is one of those ingredients that quietly changes how you think about citrus in cocktails. It’s just so friggin fragrant, and surprisingly easy: proof that sometimes the best results come from letting time, not heat, do the work.
If you make a batch, tag @highproofpreacher so I can see how you’re using it. And if you’re not already subscribed, Simple Syrup Monthly is where we keep exploring techniques like this... one thoughtful syrup at a time.
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