Published on October 7, 2022
What’s new in the Mixologist world?
Fed up of wasting citrus fruits in your bar? Bored of squeezing lemons and limes into cocktail? As we all know, the acidic component of any cocktail is extremely important; however, it is also extremely tiresome and can be expensive. Well… here is the answer… Sūpāsawā.
With carbon footprints already at an all time high, importing fresh citrus fruits is unnecessary CO2 emissions we cannot afford! Finding the ideal acidic formula is highly dependant on the unreliable freshness of these fruits that ultimately end up in the bin when they are not quite right, or have been juiced with no reason to keep the rest. Ready-to-pour Sūpāsawā is the perfect solution as it delivers a reliable, stable, economic, and sustainable premium sour mix with a long shelf life.
There are so many benefits from using Sūpāsawā:
- Can be used to make crystal clear sour drinks.
- Reduces your beverage cost dramatically.
- Don’t have to spend your precious time juicing lemons and limes, which you don’t have to buy anymore.
- Can be used for at least a year after opening, whereas freshly squeezed lemon and lime juice goes off after only two days.
- Reduces your carbon footprint by taking freight with citrus fruits from exotic places off the road and out of the air.
- Reduces landfill waste.
- Occupies less space than its equivalent in limes and lemons.
- Sūpāsawā always tastes the same, wherever and whenever
Citric acid is without doubt the best known of all acids. It is an organic acid that is naturally found in high concentrations in lemons and limes. Malic acid provides a more mellow, pleasant, and refreshing kind of sour flavour. This organic acid is naturally found in apples, apricots, berries, cherries, grapes, peaches, pears, plums, and quince. It is very clear and pure in rhubarb, and gives salt and vinegar crisps their typical tartness. Tartaric acid is another organic acid that occurs naturally in grapes, bananas, grapefruits, and tamarind fruits. It adds a salty touch and an astringency to the sour flavour. Succinic acid is an organic acid that is mainly used as an acidity regulator and flavour enhancer by adding a touch of umami to the sour flavour. Phosphoric acid is a weak inorganic acid that is responsible for the sour and tangy flavour of, for example, jams, colas, and lemonades. It adds a distinct bite to the acidity balance.and space saver. Sūpāsawā is meticulously crafted from distilled water, these five different types of acid, a little sugar and a pinch of salt to make your cocktails sing and pop.
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About the author
Chloe Lewis
Chloe looks after all copywriting and proof-reading for Drink Warehouse UK, working with the Marketing team to deliver educational content to all our customers. She has spent many years in the hospitality sector, moving from behind the bar to now helping venues to stock their own. You can find more from Chloe about beer, cider, spirits, wine, non-alcoholic, soft drinks and RTDs all over our blogs, website, social media and Set The Bar magazine.
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