When summer hits, everyone grabs tequila and lime. But citrus is a big family — grapefruit, yuzu, calamansi, blood orange, kumquat.
This week: three citrus cocktails that aren't margaritas, plus how to use the whole fruit (peel included).
The citrus spectrum
Sweet → tart
Orange → Grapefruit → Lemon → Lime → Yuzu → Calamansi
Each has different acid levels and aromatic oils. Pro tip: zest (the colored part of the peel) has oils that can lift any drink.
Three summer citrus cocktails
Paloma
The better tequila summer drink. Lighter, fizzier, more refreshing than a margarita.
2 oz blanco tequila
½ oz fresh lime juice
Grapefruit soda (Jarritos or Fever-Tree) to top
Salt rim (optional)
Build in a highball glass over ice. Squeeze a lime wedge into the glass before adding soda. Grapefruit wedge garnish.
Why it works: Grapefruit's bitterness balances tequila's earthiness. Bubbles make it crushable.
Hemingway Daiquiri
A tart, bracing classic. No blender, no sugar overload.
2 oz white rum
¾ oz fresh lime juice
½ oz fresh grapefruit juice
½ oz maraschino liqueur (Luxardo)
¼ oz simple syrup (optional, depends on sweet tooth)
Shake with ice, double-strain into a coupe. No garnish.
Why it works: Grapefruit adds complexity. Maraschino gives cherry-almond notes that tie it together.
Yuzu Gin Fizz
If you can find yuzu juice (Asian markets or online), this is a game-changer.
2 oz gin
1 oz fresh yuzu juice
¾ oz simple syrup
Egg white (optional, for froth)
Soda water to top
Dry shake (no ice) if using egg white, then shake with ice. Strain into a highball, top with soda. Lemon twist garnish.
Why it works: Yuzu tastes like lemon, grapefruit, and mandarin had a baby — tart, floral, unique.
Using the whole citrus
Zest
Use a vegetable peeler or microplane to add citrus oils. Rub around the rim or express over the drink.
Supremes
Cut away peel and pith, then slice between membranes for perfect segments. Use as garnish or muddle.
Swath
A long strip of peel (no pith) as garnish. Express (spray oils) or drop in.
Quick numbers
Citrus juice shelf life
Fresh-squeezed: 2-3 days in fridge
Bottled: months, but flavor fades
Superjuice (bartender hack): 2+ weeks
Superjuice recipe (nerd alert)
100g citrus peels
10g citric acid
5g malic acid
500g water
Blend, strain, mix with fresh juice. Extends shelf life without losing quality.
Tool tip
Skip the handheld reamer. Get a Mexican elbow juicer. Faster, easier, less wrist strain. Looks cool on the counter.
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Next Week
Amaro — the bitter, herbal liqueurs taking over bars. Plus: how to build your own amaro tasting flight at home.
Until then, stay tart.
— Cody
P.S. What's your favorite underrated citrus? Send me a photo of your drink — best one gets featured next week.
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