The Citrus House Journal
Cocktail craft, garnish science, and bar business insights — from our team to yours.
How to Set Up a Home Bar Station That’s Always Ready
The difference between a home bar that is ready and one that is not comes down to one thing: preparation that happened before the...
The Real Cost of Fresh Citrus Prep — What Bars Are Actually Spending
Ask most bar managers what fresh citrus costs them and they will give you the invoice total from their produce supplier. That number is...
Why Dehydrated Citrus Beats Fresh — A Side-by-Side Comparison
Fresh citrus has a Monday problem. You buy limes on Saturday for the margaritas you are making that evening. You use four. The remaining...
Father’s Day Gifts for the Home Bartender
The home bartender dad has a specific kind of gift problem. He already has the shaker. He already has the bitters. He has opinions...
Behind the Scenes
How We Select Fruit — What We Look For Before a Single Slice Is Dried The quality of a dehydrated citrus garnish is decided...
The Best Cocktail Gift for Someone Who Has Everything
There is a specific kind of person who is impossible to buy for. You know the one. Their home bar is already impressive. They...
Why the Right Garnish Changes Everything
It Starts Before the First Sip Before anyone tastes a cocktail, they see it. The color of the liquid, the condensation on the glass,...
From Grove to Glass: How We Dehydrate Citrus
It Starts with the Fruit Every Citrus House garnish begins with hand-selected whole citrus fruit. We source oranges, lemons, limes, grapefruits, and blood oranges...
5 Ways Craft Garnishes Boost Your Average Ticket
1. Justify Premium Pricing A cocktail with a dehydrated blood orange wheel draped over the rim looks like a $18 drink, not a $12...
Spring Cocktails That Deserve a Citrus Wheel
Spring Calls for Lighter, Brighter Drinks As the weather warms up, cocktail menus shift toward lighter spirits, fresh flavors, and vibrant presentations. Spring is...