Pouring Ribbons’ Brooke Toscano uses the lime stock developed by the Trash Tiki team for the bar’s kegged cocktails. In addition, she’s developed a hybrid formula she calls Sour Lemon: “It is closer to an in-between of a stock and a cordial. We add more sugar to stabilize it and help with the viscosity of the cocktail.”
- 48 ounces water
- 22 ounces lemon husks
- citric acid (see Editor's Note)
- malic acid (see Editor's Note)
- white sugar (see Editor's Note)
- Bring the water to a boil and add in the lemon husks.
- Allow the mixture to simmer for 15 minutes.
- Remove the liquid from the heat, strain the solids and allow the stock to cool.
- Measure the liquid, then add in citric and malic acids and white sugar (see Editor's Note).
- Then, add enough white sugar to increase the weight by 150 percent.
- Blend the mixture with an immersion blender until the sugar and acids are fully dissolved.
The amounts of added citric and malic acids and white sugar can vary depending on the amount of base liquid. The final mixture should include 1 percent citric acid, 3 percent malic acid and 150 percent white sugar. For example, for approximately 1,400 milliliters of stock (equal to 1,400 grams), that would amount to 14 grams of citric acid, 42 grams of malic acid and 2,100 grams of white sugar.