Easy Lime Cordial (Natural Rose's Lime)
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- Опубликовано: 8 янв 2019
- For this episode of Home Bar Basics we try and create a Lime Cordial at home that has all the flavors but none of the chemicals of Rose's Lime Cordial. That delicious but chemical laden Lime Cordial you find at most stores, and a lot of our first introduction (including my own) to Spirit modifiers (mixers). It is probable that Rose's Lime was first created with all natural ingredients so in this video we try and create what it would have been back when it started.
Roses Lime was created by a Scottish Entrepreneur Laughlin Rose in 1867 and was created to fill the need of the English Royal Navy. At that time the Navy had just figured out that limes were a great remedy for and great for warding off scurvy. If some of you don't know Scurvy is a common disease contracted by people at sea brought on by a deficiency in Vitamin C. English Sailors were given a lime ration to drink which drinking by itself is god awful to some people, so Mr. Rose saw a need, created a sweetened juice to make it more palatable ad the rest is history. Rose's Lime could be found on every English vessel.
Tutorial Starts: 1:55
Here's Links to the tools I'm Using:
Millard Citric Acid (5lbs): amzn.to/2RCNyce
Mercer Culinary Microplane: amzn.to/2RCMs0s
Mercer Bar Knife Kit: amzn.to/2LTs6e3
VitaMix Blender: amzn.to/2RyeYjF
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Here's The Specs:
3 Cups Simple Syrup
6 Limes Zested
1oz (30ml) Lime Juice
1/2tsp Citric Acid 
Хобби
Tutorial Starts: 1:55
Thank you fine sir with all respect intended.
Jow long is the shelflife?
Keep the strained lime peel, spread it out on a pan or plate and stick it in the freezer for an hour or overnight. When it is fairly solid with no wetness (you don't want sugar or salt crystals to melt) pour on some kosher salt or sugar crystals and mix it together and spread it back in the pan to freeze overnight. After it is frozen, break apart any clumps (keep it frozen) and put it in a container slightly wider than a martini glass and return it to the freezer. It makes a great rim for salty dogs, margaritas, martini mixes like cranberry lime or even a basic limeade. Just run a finger of lime cordial along the rim and then push the rim into the frozen lime peel.
Wouldn't dehydrating it and than crushing it have a similar result?
I did this with pineapple and watermelon with a little tajin/salt for half rims or for... we call them "tongues"(on the side of glasses)
@@agristoteles Why not? It would certainly last longer out of the freezer. I am living in a wet climate and I don’t have a dehydrator and dehydrated food that I buy absorbs moisture so I no longer think of that. But you are absolutely right.
@@maobfh I live in a desert, makes sense.
Thanx 4 replying
@@agristoteles I grew up in the desert and dehydrating was so easy! Miss that but love all the trees and shade and green here. It’s funny, now, realizing how much I have forgotten.
Yes! What a great idea! Citrus is a substantial expense in my household. I’m all about getting everything I can out of it. Yet, I’ve never tried this.
Thanks for your contribution to my bi weekly peel and juice sesh tomorrow morning.
Dude, it's so cool that you tried and tested different recipes as a way to find a homemade healthier Lime Cordial. Thanks!
He really puts in the effort, his tutorials are usually top of the food chain here. Or should say drink chain.
Again! Awesome Video! Never too long, always witty! High 5🙏🏻
To speed up the zesting, you can take a potato peeler to your limes and then run then through the blender puree with the simple syrup
Easily my favourite channel. Keep up the good work!
Thanks.
Thanks so much for making these! Citrus is in season and I'm trying super hard to make the quality last. Diving into oleosaccharum without much luck so far.
I'm really glad you made this episode as the Rose lime cordial in Australia is also full of artificial additives. Limes are in season right now so will definitely make a bottle of this. Goodonya Leandro!
Thanks for 411 my friend! This a bartenders must to have in his arsenal! Thanks again!
2:51 - "Alright, finally we've got that done"
Limes on a table - Half-peeled. Each of them.
Idk how or why but the lack of music is both relaxing and unsettling
You guys are crushing it with these videos! I hope you are getting sponsorships for the tools you are using because I am sold on that strainer, that was a smooth pour.
Go get it :) Barfly Mixology is a sponsor and they're awesome. You can find them in our Amazon store
www.amazon.com/shop/theeducatedbarfly
And thanks for the compliment.
That is a boatload of cordial! I am definitely going to try this recipe, but will probably halve or third it.
Update: Made a version of this using the blender. I made a proper Gimlet with it, and wow, so good! It's also great with soda water and ice.
I was thinking the same thing. Wondering if it freezes???
Could it be frozen in order to preserve it longer ? By the way I love what you're doing.
Reminds me of the Jeffrey morgenthaler recipe. Have you tried the 12 bottle bar recipe? The syrup is infused with cardamom and coriander and a bit of orange peel. It’s perfect for gimlets
Very informative.
This looks like it would add a nice twist to a Gin and Tonic.
I think maybe adding some rose water to it would go great with a Hendricks Gin Tonic !
I think I'll have to give this recipe a try and see how it compares to Morgenthaler's which I assume is one of the recipe's this one's based on
If we want to have just a sour mix with Citric acid, like for making batch of Daiquiris, or Pisco sours, whatwould be your advice. Same recipe or without the peels?
Cheers from Perú, great videos
So helpful 🙂
You think adding in like 2oz of high proof rum or clear spirit might add to the self preservation? The pH of this is probably below the threshold for most common bacteria anyway.
would be nice to know how long this last in the fridge.
Made a batch of this tonight. Ran it through the blender but also going to let it infuse for a few days in the fridge. Used the lime juice to make a St. George's Folly!
Nice! Love it!!!
perfect
@@TheEducatedBarfly The cordial definitely feels like it would benefit from the citric acid. I made one of your stirred gimlets last night with the finished cordial and it was noticeably sweet; more so than just tasting the cordial on it's own. I'll have to order some citric acid online.
Matt the recipe definitely needs Citric Acid to tame the saccharine flavor of the sugar and if it still feels sweet add another .75oz (22.5ml) Lime Juice
Adds pure citric acid to drink: wow, that’s really tart
Not that much for that volume. I would’ve doubled it.
So nice 👍
Thanks dude, are you taste without add 1/2tsp Citric Acid, and replace for more natural lime juice??
The limes we can get vary a lot in size throughout the year. Could you give me a weight of grated zest?
Does the citric acid have to be powdered? Also, do you blend it even after letting it sit for days?
Great video. More of these ingredient segments please. How long does the batch keep in a fridge and can or should it be prolonged by adding an ounce of vodka?
rb well the citric acid is a preservative but if you wanted to add an ounce or two of vodka it wouldn’t hurt. Two weeks in the fridge.
This looks so good will need to give it a try. What’s the best way to store it and how long does it keep?
It’ll keep 3-4 weeks and keep in the fridge
Hey Leandro, I'm going to make a lime oleosaccharum and try to use that resulting sugar for a gin gimlet. Any tips? Could you consider doing a video on oleosaccharum uses, complete with recipes?
we did one ruclips.net/video/o8jIDQ7jv-E/видео.html
How long does this keep in the fridge?
Just made and found there wasn’t enough acid? Also I made a half batch. Looking at at Morgenthalers recipe, he uses 2 Tablespoons, and yours only uses a teaspoon. Any chance you meant a tblsp instead of tsp?
what is the shelf life of this lime cordial? and how do we store it?
I realize i might be 4 years late to ask, but do you guys recon this works with lemon as well ?
Add ice pepples and salted plums taste perfect
zest directly into castor sugar. testing it onto a cutting board leaves a lot of the oils behind on the board. if you go directly into sugar u don't lose any and the sugar will draw the oil out faster like an oleo. then just turn that into a simple
Why do you add the lime juice and the citric acid after the blender and then mix again? Wouldn't it just save a step to put it all in the blender?
I haven't seen any cocktail that uses Rose's Lime except Gimlet.
why so little lime juice ? what is the shelf life did I miss that part ?
How long does this last in a fridge?
This video isn’t showing up on your “syrups and cordials” playlist for some reason.
Can i use this for daiquiris?
Could you use this to maybe whip-up some Daiquiri or Gimlet (as you said)? Or would it be to unbalanced and tart?
Another great video btw. Thank you guys!
I tried making this and have it in a daiquiri. It's good.
You can add a bit more lime juice or simple syrup depend on your taste tho.
Hey is there a way to preserve the color of the cordial? I notice how the color dulls from oxidization very quickly.... thx
I actually haven't tried to preserve the color as it always seems to stay a bit constant, maybe a little duller but not by much. Let me know what you find out though.
What about substituting for Limoncello?
Hey man. Any advice for orange cordial? Probably same principles wouldn't you say?
Yeah but because orange is sweeter than say lime I’d add maybe 1/2 teaspoon of citric acid for every liter of cordial to boost up the tartness
If you’re going to put it through a vitamix, any reason to not just quickly remove outer skin with a peeler rather than the time consuming process of zesting?
You’ll get a lot more pith with a peeler. Also a better infusion because the zesting will get more oil out of the peel
Question: do you think the blender technique would work to make a ginger syrup quickly?
yes, and we have a ginger syrup episode coming very shortly
@@TheEducatedBarflycannot wait! I ended up using this one skillet.lifehacker.com/the-best-ginger-syrup-requires-no-heating-1828363912 (which is 2:1 sugar to ginger juice using a blender and no heat). That recipe was an instant hit in my home!
Do you have a gimlet recipe with this cordial? Your episode on gimlets uses juice and simple syrup...
Christian Marshall yes! There will be a stirred gimlet recipe coming in the next week or so. A traditional gimlet !
@@TheEducatedBarfly Thank you! ☺
What temperature is the simple syrup when you add the lime peel?
Id say room temp and let it sit 24hrs in the fridge. Hot simple would start to cook the peel and probably make it bitter. Not sure but kinda!
Your surname is funny 😉 love it
Just a small note on Britons and the lime. Britons are often referred to as 'limeys' because of the ration of limes that British sailors were given to ward off scurvy.
Sorry if I missed it but how long can this keep for? Thanks
Patt Foad sorry, I actually don’t think I said. Two Weeks!
@@TheEducatedBarfly amazing thanks so much
Could adding 1/2 oz. of Vodka help extend shelf life?
Jim Fererro citric acid is already a preservative but I’m sure a half ounce of vodka wouldn’t hurt in the fight to keep it a little more shelf stable not sure how much longer it would extend it because lime is famously soooo unstable, if you try it definitely let me know so I can amend the info though.
Good question I was just wondering that 💡
How do you use cordials? 😢
Makes a silky smooth gimlet. Thanx
Ever consider making Luxardo cherries rather than buying them?
Joshua Winter I’ve been using these (I pour out some syrup and add maraschino liqueur). Toschi Amarena Black Cherries in Syrup, 2 LB 3.27 Oz www.amazon.com/dp/B00CX8FKZM/ref=cm_sw_r_cp_api_i_697nCbF7SNF5G
@@Jim_Carter this blew my mind, in Mexico you can't get Luxardo cherries. Will it work with any kind of cherry? That brand does not exist in Mexico neither
@@maesemenese the specific type of cherry is sour moresca. I think lots of cherries could work for this. Id lean toward sour cherrries and I’d avoid maraschino cherries.
I'm making brandied cherries tomorrow
Sorry if I misunderstood but was there a reason you didn’t just add more lime juice instead of the citric acid? Wouldn’t that add the tartness that you desired?
The acid extend the shelf life
I think it would just dillute the sweetness to much. Lime Cordial is supposed to be as sweet as simple syrup but still very sour, and if you add lime juice you'd be watering it down *a lot*.
@@maybeyourbaby6486 Seems like you can start with rich syrup then and add the juice of some of the limes that were zested.
@@MikeTheBlueCow maybe, but that's the reason people add citric acid anyway.
@@maybeyourbaby6486 Yes, I was just thinking there's already a fair amount of citric acid in the lime juice, and it would help use the limes up rather than sourcing and purchasing a separate ingredient (if someone has citric acid powder already, then there are plenty of uses for it though so it's not bad to have around of course).
according to wikipedia If you get Rose's from UK or Canada it's still mostly the original recipe and no artificial additives.
I guarantee this still tastes better but next time I’m in either of those places I’m getting a bottle!
@@TheEducatedBarfly have you btw experimented with Dave Arnolds mix of citric and malic acids to get closer to the acid-profile of actual limes? just wondering if it was worth a try.
Could you do the same procedure for lemon cordial?
Yeah but you May have to dial in the recipe as lemon is a bit sweeter and less acidic than lime
If I make a Gimlet, I'll be using Gin, Lime and powdered Sugar (for this cocktail I prefer powdered sugar over simple syrup). I think instead of making this lime cordial, next time I'll shave off some lime zests and shake it with the rest of the ingredients to get the oils. Think it'll do the job!
My blender is broken, would a 48 hour infusion in the refrigerator be sufficient instead.
yeah. I used the blender to not have to infuse for a few days but an infusion works too!
How about the shelflife ?
The mechanics of a microplane are explained at 4:46.
If I use lime syrup instead of lime cordial, how to I adjust the cocktail to keep the balance?
Citric acid
(taste lime cordial,) "very lime forward." lol
How do you feel about Jeffrey Morgenthaler's recipe, Leandro?
eugde I like it! This recipe is similar to morganthalers! I tested his recipe when I was developing my own, the only difference here is I use a lot more lime skin than he does and my simple syrup is weighed out at 250g caster sugar and 250g water this recipe is a modified version of Morganthaler’s really.
I imagine that would get moldy if you let it infuse for a few days since there is no ethanol?
You have it let it infuse in the refrigerator. And this should be stored in the refrigerator when not in use.
what's the purpose of adding the citric acid? wouldn't the lime rind already make this pretty acidic? or if not that, couldn't one just add more lime juice to make this more acidic instead?
Blahtherr Ather the skin of the lime would only contain essential oils of the fruit and not much of any Citric Acid. The only Citric Acid would be from the lime juice but it’s not enough to brighten the Syrup which is what the purpose of putting Citric Acid in is.
Can I make this recipe with the use of other citrus fruits (Grapefruit, Lemon, Orange)?
You can but the ratios of acids will be a bit different
@@TheEducatedBarfly Wow! Didn’t think I’d get a reply that fast! It’s great though cause I plan on making 3 different cordials today-Thank you for the reply and love your channel! 🍹 😎
Whats the shelf life on this?
Zest your citrus directly into the bowl/container/blender you will be infusing into.
Aside from it being cleaner and more efficient, all those oils that get expressed when you microplane land directly into what you're infusing. Rather than your cutting board. Look at the wet spots where those zests were sitting.
That's flavor, baby!
good note for sure!
So can you use lime cordial as a substitute for sweet n sour mix?
Yep you can! it’s basically sweet and sour mix
@@TheEducatedBarfly oh okay perfect!
Can you not simply add more lime juice rather than powdered citric acid? Also, would this work with oranges?
Well no on the lime juice because the citric acid is also acting as a bit of a preservative to help keep the lime good and oranges may work but you’d have to dial In the specs because oranges are sweeter and have a lot less citric acid than limes oranges have .6 percent citric acid by weight whereas limes have up to 8 percent by weight
@@TheEducatedBarfly Finally got hold of citric acid. You're right of course. Tastes bloody great. Greetings from Thailand.
What's the shelf-life?
Awesome ! But what does the citric acid really do?
Kim Bergqvist it gives it a bit more tartness to balance the sweet
@@TheEducatedBarfly allright great! Hope you stay safe and are having a great summer !
Kim Bergqvist thanks! You too!
So 3 cups = 710ml right?
Would this also work for Lemons?
Made a Lemon Cordial today with the ame method minus citric acid and went pretty well.
How long will this last in the fridge?
About 3 weeks
'Zest' is the word you're looking for. :-) 05:30
Hey, I just wanted to ask a question.
I'm trying to introduce ways of reducing the waste at the bar where I work, and I wanted to know if it's possible to use the slices of the fruit instead of the peel? Is it going to make it that much bitter? I was thinking of using all of the lemon, lime, orange, and cucumber slices that are going to the thrash at the of the night. Hope you reply :) Thanks
Have you tried making super juice? That includes the juice inside and zest outside!
How long will this keep?
About 3 weeks
Revenge of the Pith
No.
I really like your homemade syrup (cordial and so on) videos and tried making quite a few at home. mostly with great success. Unfortunately they don't last very long. even just 1:1 simple syrup goes bad after not even 2 weeks. pouring it into boiled out bottles didn't help either. I store my bottles in a dark cellar room. it's not as cold as a fridge though. should I from now on keep all my selfmade syrups and cordials in the fridge or is there another way of preserving them besides adding a bit of neutral alcohol?
thank you very much and keep up the great videos in 2019!
Always keep them in the fridge and you can add a little vodka .5oz (15ml) or so to each syrup to extend shelf life a little longer. I try ad make syrups in smaller batches for personal use, 2 weeks is about right, but simple syrup in the fridge should last about a month or so. Not sure why your would go off sooner.
Alright, thanks. I will try that the next time I make some more and put them in the fridge from now on. Maybe the cellar isn't cold enough.
Looking forward to all the videos yet to come this year :)
@@TheEducatedBarfly in what way does simple sap go bad after a month? does it get a flavor or a smell? does it ferment? by the way if you want to make your cordial last longer do not put any juice just put citric acid
Ambroise Valet it will over time begin to grow mold from being exposed to bacteria In the air. Even if kept in a fridge this will still happen. If you use it, you’ll expose to bacteria and it will eventually go bad
you can see a cloudy layer floating on top once it went bad, that's the mold
Mmmmmm Gimlet juice.
Hi, nice video!
how many ml can fit in a cup??
240ml in a cup
@@TheEducatedBarfly Thanks! That's the exact measurement when it comes to CUP? Because I have seen other types of recipes in which they use the word CUP.
Luis Del Angel a cup in the US is 8oz and 240ml equals 8oz
@@TheEducatedBarfly Thank you!
Greetings from Peru! :D
how long cordial can be use?
2-3 weeks
Ha..moving forward we have supper juice with Citric and Malic Acid. My money saver her at the house.
How about your method for ginger syrup?
Ginger syrup coming tomorrow :)
@@TheEducatedBarfly 🤘
We need to work on your zesting form
To make cordial you have to put alchol as well
What's the shelf life of it?
Rodrigo Balbontin Nef two weeks
I took a look at Rose's Cordial recently and I don't see a ton of chemicals in the ingredients. Citric acid, natural flavors and sulfites. That said, I prefer to make everything i can. The inclusion of glucose- fructose (HFCS) in the ingredients makes it off limits for me
“Natural Flavors” is a very broad term that can mask a lot. That said depending on where you are in the world, Rose’s ingredients change in different markets
@@TheEducatedBarfly yes, "natural flavours" makes me pause LOL. Good point about different ingredients in different countries. We call HFCS glucose-fructose here. Same crap, different label. I'd be curious to see the ingredients in other countries.
@@TracyKMainwaring I've read that supposedly in the UK it still uses pretty much the same recipe it always has, but I guess that thought they could get away will selling it full of junk in the US(which admittedly a lot of the US market doesn't care and we happily buy stuff full of that stuff sadly). Of course being in the US myself I can't say for sure.
That was so much zest left on those limes
If you zested the limes over the bowl you wouldn't lose the oil to your cutting board or your fingers.
Bruh what alcohol do you add I’m trynna get slammed off of this lime goodness
2:1 Gin to Cordial. Shake with ice, makes a Gimlet
Real lime juice or bottled lime juice?
Real
Big, bold, stupid question... why not using the lime juice to make the syrup?
it's the ZEST of the lime....not the pit, not the skin, not the shavings...the ZEST!...haha. was actually telling the video thinking you'd hear...good recipe tho. x
Daveed Brulin the Zest...my good man is the outer green layer of the Peel, pith (white layer) excluded. So it is lime peel...also I wasn’t saying “pit” I was saying “pith” which is the white part of the peel..
Anyone else noticing the already zested likes in the background lol
Dude! Can you make up horehound?