The Sweet Magic of Olio Sacrum!

Welcome to the wonderful world of Oleo Sacrum! A classic, time-honored drink that has been around since the Middle Ages and is still enjoyed by many today. It's a simple, yet delicious combination of citrus peels and sugar that provides a sweet and refreshing flavor in any .

For tose unfamiliar with Oleo Sacrum, it's a syrup made from citrus peel and sugar. It can be used to add a sweet and aromatic flavor to , teas, coffees, and more. Its origin dates back to medieval times when monks created the syrup as part of their daily diet. The name “Oleo Sacrum” is derived from two Latin words: oleum (oil) and saccharum (sugar).

The easiest way to make Oleo Sacrum at home is by using a ratio of one part citrus peel (lemon, orange or grapefruit) to two parts sugar. First, start by peeling your chosen citrus fruit being sure not to include any of the white pith as it can be . Place the peels into a clean bowl and then add equal parts sugar on top. Stir until all of the peels are fully coated in sugar before covering with plastic wrap or another lid for at least 6 hours or overnight. Once you've allowed your mixture enough time to steep you can strain off the liquid into a bottle or jar for storage in the fridge for up to one week.

You can use Oleo Sacrum as an ingredient in simple syrups for cocktails or mocktails, but it's also great added to or for an extra sweet kick. You can also drizzle it over ice cream or even yogurt! The possibilities are endless when it comes to creating delicious drinks and snacks with this classic syrup!

So next time you're looking for something special to add a little sweetness and flavor to your favorite beverages or snacks give Oleo Sacrum a try – you won't be disappointed!

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How Long Does Oleo Saccharum Last?

Oleo saccharum is a mixture of citrus zest, sugar and that is used in cocktails to add a flavorful sweetness. It should be stored in an airtight container in the refrigerator and can last up to 1 week. To ensure optimal freshness, it is recommended that you use it withn 2-3 days of making it. When storing oleo saccharum, avoid direct sunlight and make sure to use clean utensils when transferring it into the container. Additionally, if you wish to extend its shelf life, adding a teaspoon of per cup of oleo saccharum can help preserve the mixture for up to a month.

Making Oleum Sacrum

Oleum sacrum is a sweet, citrus-infused syrup that can be used to sweeten drinks or as a topping for desserts. To make it, you will need: citrus peels (such as orange, lemon, or lime), sugar, and a clean bowl.

1. Start by peeling the citrus fruit and tryng to avoid the bitter white part. Place the peels into a clean bowl.
2. Add the sugar onto the peels and stir to coat them completely.
3. Cover the mixture and let it sit for at least 6 hours or overnight so that the syrup can infuse with the citrus peel flavors.
4. Strain off the liquid into a bottle to store and discard of the solids.
5. Your Oleum sacrum is now ready to use! Enjoy!

The Amount of Sugar in Oleo Saccharum

Oleo saccharum is a mixture of sugar and citrus oils that is used to create classic cocktails like the Old Fashioned. It is created by muddling (or crushing) citrus peels with sugar. The amount of sugar used depends on the amount of citrus peel being used, but generally it's a ratio of 2 ounces of sugar for each lemon's worth of peel. So if you are using 4 lemons, you would use 8 ounces of sugar.


Oleo Saccharum is a classic cocktail ingredient that is used to create a unique flavor profile. It is made by combining citrus peels and sugar, allowing the sugar to extract the oils from the peels. Once complete, the mixture should be strained off into a bottle to store, and can last up to a week in the refrigerator. This syrup can be used in many different recipes and cocktails, adding depth and complexity to any drink. With its unique flavor and aroma, Oleo Saccharum is an essential ingredient for any cocktail enthusiast.

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Thomas Ashford

Thomas Ashford is a highly educated brewer with years of experience in the industry. He has a Bachelor Degree in Chemistry and a Master Degree in Brewing Science. He is also BJCP Certified Beer Judge. Tom has worked hard to become one of the most experienced brewers in the industry. He has experience monitoring brewhouse and cellaring operations, coordinating brewhouse projects, and optimizing brewery operations for maximum efficiency. He is also familiar mixology and an experienced sommelier. Tom is an expert organizer of beer festivals, wine tastings, and brewery tours.