Simply The Zest Recipe

Peel and combine

Wash and dry the pomelo. Using a vegetable peeler or sharp knife, remove wide strips of zest (avoid as much of the bitter white pith as possible). Place the zest in a small bowl and add the granulated sugar. Using your hands or a spoon, firmly rub and muddle the zest into the sugar until the sugar is fragrant and slightly moistened from the oils.

Macerate

Cover the bowl with plastic wrap or a lid and let it macerate at room temperature for 2–12 hours (longer gives richer extraction). Every hour or so press the zest into the sugar to help release oils.

Extract

After maceration, press the zest through a fine mesh sieve or cheesecloth into a small jar, squeezing to extract the fragrant syrupy liquid (this is the oleo saccharum). If desired, add 1 tablespoon neutral spirit to help preserve and intensify. Strain once more into a clean container. Yields about 3/4 cup. Store refrigerated up to 2 weeks.

Chill: Place a rocks glass in the freezer or fill with ice to chill while you build the cocktail.

Measure: In a mixing glass or shaker filled with ice, combine 2 oz bourbon, 1/2 oz grapefruit liqueur, 1/2 oz pomelo oleo saccharum, and 1/4 oz cacao liqueur or a generous dash (about 0.25 oz) of cacao/chocolate bitters. If your oleo is not very sweet or the cocktail tastes too tart, add 1/4 oz honey simple syrup.

Stir: Stir the mixture with a bar spoon for 20–30 seconds until well chilled and slightly diluted. Because this is a spirit-forward drink, gentle stirring is preferred to shaking.

Prepare glass: Remove the chilled rocks glass from the freezer or discard the chilling ice. If you want a cacao-dusted rim, wet the outer edge of the glass lightly with a little oleo saccharum or water and dip the rim into the grated cacao nibs or finely grated dark chocolate to coat lightly.

Strain & serve: Place a large ice cube or sphere into the glass. Double-strain the cocktail from the mixing glass into the prepared rocks glass over the ice.

Garnish & finish: Express the pomelo or grapefruit zest over the drink by holding the peel about 2–3 inches above the surface and giving it a firm squeeze so the oils spray onto the cocktail; then run the peel around the rim and drop it into the glass. Optionally grate a tiny dusting (about 1/8–1/4 tsp) of dark chocolate over the top for aroma.