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词条 Oleo saccharum
释义

  1. References

Oleo saccharum ("oil sugar") is a mixology ingredient produced by placing citrus fruit rinds onto sugar, which hygroscopically pulls the citrus oil from the rinds,[1] giving the resulting sugar-oil mix a rich flavor beyond that which simple syrup or fruit juice would give. Oleo saccharum is a key component in many punch recipes.[1][2][3]

References

1. ^{{cite book | last=Caiafa | first=F. | title=The Waldorf Astoria Bar Book | publisher=Penguin Publishing Group | year=2015 | isbn=978-0-14-312480-1 | url=https://books.google.com/books?id=erYBDAAAQBAJ&pg=PA358 | pages=358–359}}
2. ^{{cite book|author1=Ross McCammon|author2=David Wondrich|title=Drink Like a Man: The Only Cocktail Guide Anyone Really Needs|url=https://books.google.com/books?id=JDMBCwAAQBAJ&pg=PA22|date=7 June 2016|publisher=Chronicle Books LLC|isbn=978-1-4521-4355-2|pages=22–}}
3. ^{{cite book|author=Jeffrey Morgenthaler|title=The Bar Book: Elements of Cocktail Technique|url=https://books.google.com/books?id=OZkWAgAAQBAJ&pg=PA108|date=3 June 2014|publisher=Chronicle Books LLC|isbn=978-1-4521-3027-9|pages=108–}}

2 : Drink mixers|Citrus production

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