Citrus: A Saint in Distilling and Bartending Both
It's the not so silent hero of so many of our favorite drinks, dishes, and desserts, but why does citrus pack such a punch? Find out. Okay, picture this: you’re slow-braising some gorgeous chicken thighs (skin very much on). After having the thighs marinate overnight, you transfer those leggies into a stockpot, browning each side, and then proceed to make a sauce by pouring in some thick and flavorful chicken stock leftover from a whole bird you made last week and a handful of spices. After bubbling for a few minutes, you taste the contents of the stockpot and see that there’s a secret ingredient missing, one that brightens every dish, forcing the existing flavors into stark relief, and no it’s not salt (though that’s very important too)—it’s CITRUS! The hero for bartending, distilling, and baking alike (alongside cooking), citrus is such a key component in our food and drink. But...
