Oleo-saccharum, a classic punch ingredient since the 17th century, is being launched as a commercially available product for the first time in the UK.
Funkin Cocktails, which specialises in ingredients and pre-mixes for cocktails, has developed the ready-made Oleo Saccharum Syrup as part of its Pro range for bartenders.
The ingredient, which is Latin for oil sugar, is made by using sugar to extract fragrant essential oils from the skins of citrus fruit. It adds sweetness and depth to a wide range of cocktails, most commonly with rum but also with gin, whisky and vodka.
Funkin Pro Oleo Saccharum Syrup is made using bitter orange peel and intensifies flavours of drinks with its sweet and sour notes.
Alexandra Ulijaszek-Scott, head bartender of Wilder Restaurant & Bar in London and Funkin’s 2019 Innovation Champion, said: “Oleo-saccharum is one of my favourite ways to enrich flavour in a drink. However, unfortunately it’s incredibly labour intensive.
“Funkin Pro Oleo Saccharum Syrup is exactly what you want. It keeps the depth you get from bitter sweet syrup, enables busy bars to maintain consistency and lets bartenders spend their time making drinks, rather than peeling citrus.”
As well as traditionally being used in rum punches, it can be used for other cocktails. Signature serves from Funkin include a twist on a classic whisky-based Penicillin, mixing the oleo-saccharum with Funkin Pro Ginger Syrup, Funkin Pro Pure Pour Lemon, a blended scotch and an Islay malt whisky.
Funkin Pro Oleo Saccharum is available to the trade in cases of six 36cl bottles. It has a two-year shelf life.
Ben Anderson, marketing director for Funkin Cocktails, added that the introduction of the commercial ready-made oleo-saccharum was part of its mission “to provide bartenders top-quality, time-saving, innovative products to optimise their cocktail delivery and creativity”. Interested bars should email email@example.com for samples.
40ml Blended scotch whisky
25ml Funkin Pro Pure Pour Lemon
15ml Funkin Pro Oleo Saccharum
10ml Funkin Pro Ginger Syrup
10ml Islay malt scotch whisky
Shake and serve in a rocks glass. Garnish with a lemon wedge.
Regent Punch (Serves 8-10)
125ml Funkin Pro Oleo Saccharum
350ml Green tea
50ml Funkin Pro Lime
150ml VSOP cognac
60ml Jamaican rum
30ml Maraschino liqueur
Bottle of champagne
Build all the ingredients except for the champagne in a punch bowl over a large block of ice. Serve in coupes or punch cups, each topped with champagne. Garnish with flowers, citrus peel and tropical fruit slices.
Clementina Punch (Serves 8-10)
350ml Navy-strength gin
150ml Rooibos tea
250ml Funkin Pro Oleo Saccharum
250ml Funkin Pro Lime
Build all the ingredients except the tonic water in a punch bowl over a large block of ice. Serve in coupes or punch cups, topping each glass with tonic water. Garnish with flowers, leafy herbs and orange peel.