How to Make Oleo Saccharum - The Morgenthaler Method - Small Screen

Small Screen delivers beautifully crafted videos about cocktails, bartending, mixology, food and cooking, each and every week. SUBSCRIBE to Small Screen: http://bit.ly/MF8FOT Sign up for the Small Screen email newsletter & be the first to know when new episodes air on our site!: http://bit.ly/13B6uVE The Morgenthaler Method on Facebook: http://on.fb.me/18tQJUS Small Screen on Facebook: http://on.fb.me/15F6PwT Small Screen on Twitter: http://bit.ly/16Drsuj Small Screen on Pinterest: http://bit.ly/18lxkp9 Watch this episode on Small Screen: http://bit.ly/oleo-saccharum If you haven't realized it yet, Jeffrey is lazy. He wants great ingredients for his cocktails but he doesn't want to work very hard to make them. Muddling lemon zest with sugar to make oleo saccharum was too much work, especially considering the volume needed for punches served at Clyde Common. So, Jeffrey turned to his trusty vacuum sealer and set about simplifying the process. Recipe: Zest of 9 lemons 12 oz. super fine sugar Instructions: Peel lemons with a Y peeler. Add lemon zests and sugar to a vacuum sealer bag and seal. Let sit for four to six hours at least until the sugar has been thoroughly infused with the lemon oils. Store refrigerated until ready to use.