Oleo Saccharum | Cocktail & Sons (8oz)
Flavor profile:
- Citrus peels combined with white sugar to naturally extract oils
- Lemongrass
- Toasted cardamom
- Ginger
- Ingredients
- Recipes
- Press
sugar, water, lemongrass, lemon, orange, cardamom, ginger, citric acid and potassium sorbate (as preservative)
On the bottle:
French 75
Created in 1915 at Harry’s New York Bar in Paris, this classic combination of gin and champagne always has us coming back for more.
- 1.5 oz gin
- .75 oz Cocktail & Sons Oleo Saccharum
- .75 oz lemon juice
- bubbles (Cava, Prosecco, or Champagne)
Add all ingredients minus bubbles to a cocktail shaker. Shake briskly for 10 seconds. Strain into a flute glass and top with bubbles. Garnish with an expressed lemon peel.
More ways to enjoy:
Sazerac 2.0
The Sazerac made its first appearance in 1838, Since then, it’s undergone nearly no modifications. Until now.
- 2 oz rye whiskey or Cognac
- .25 oz Cocktail & Sons Oleo Saccharum
- 4 dashes Peychaud’s
- Rinse absinthe or Herbsaint
Chill a rocks glass with ice and water. Add all ingredients except absinthe to a mixing whiskey glass. Stir 30-50 revolutions with a mixing spoon. Empty the chilled rocks glass, rinse with absinthe. Strain cocktail into chilled glass. Garnish with expressed lemon peel.
Tom Collins
- 1.5 oz gin, whiskey, rum, tequila, or vodka
- .75 oz Cocktail & Sons Oleo Saccahrum
- .75 oz lemon juice
- Club soda
Add all ingredients except club soda to a Collins glass. Stir with ice. Top with club soda. Garnish with a lemon wheel.
Wine Enthusiast - St. Charles Punch
Louisiana Cookin' - Rosy Citrus Punch
Tales of the Cocktail - The Return of Oleo Saccharum Packs a Punch
Mandatory - Bartenders' Secret Home Weapons
Rouses Market - The Bitter Truth: Sazerac
Punch - Frozen Sherry Cobbler
Common Man Cocktails - Rum Collins
Designated Drinker Show - Episode 94, 88, and 15
Wild Hibiscus Flower Co - Republic of Thieves
The Nibble - Single Malt Christmas Punch
Ingredients
sugar, water, lemongrass, lemon, orange, cardamom, ginger, citric acid and potassium sorbate (as preservative)
Recipes
On the bottle:
French 75
Created in 1915 at Harry’s New York Bar in Paris, this classic combination of gin and champagne always has us coming back for more.
- 1.5 oz gin
- .75 oz Cocktail & Sons Oleo Saccharum
- .75 oz lemon juice
- bubbles (Cava, Prosecco, or Champagne)
Add all ingredients minus bubbles to a cocktail shaker. Shake briskly for 10 seconds. Strain into a flute glass and top with bubbles. Garnish with an expressed lemon peel.
More ways to enjoy:
Sazerac 2.0
The Sazerac made its first appearance in 1838, Since then, it’s undergone nearly no modifications. Until now.
- 2 oz rye whiskey or Cognac
- .25 oz Cocktail & Sons Oleo Saccharum
- 4 dashes Peychaud’s
- Rinse absinthe or Herbsaint
Chill a rocks glass with ice and water. Add all ingredients except absinthe to a mixing whiskey glass. Stir 30-50 revolutions with a mixing spoon. Empty the chilled rocks glass, rinse with absinthe. Strain cocktail into chilled glass. Garnish with expressed lemon peel.
Tom Collins
- 1.5 oz gin, whiskey, rum, tequila, or vodka
- .75 oz Cocktail & Sons Oleo Saccahrum
- .75 oz lemon juice
- Club soda
Add all ingredients except club soda to a Collins glass. Stir with ice. Top with club soda. Garnish with a lemon wheel.
Press
Wine Enthusiast - St. Charles Punch
Louisiana Cookin' - Rosy Citrus Punch
Tales of the Cocktail - The Return of Oleo Saccharum Packs a Punch
Mandatory - Bartenders' Secret Home Weapons
Rouses Market - The Bitter Truth: Sazerac
Punch - Frozen Sherry Cobbler
Common Man Cocktails - Rum Collins
Designated Drinker Show - Episode 94, 88, and 15
Wild Hibiscus Flower Co - Republic of Thieves
The Nibble - Single Malt Christmas Punch
