Calculator for mixology
More aroma.
Less waste.
Weigh the peel. The rest of the recipe appears in grams, ready for your scale.
01 — choose your citrus
Build your batch
Persian lime is the default. Switch fruit without losing the weight you entered.
Persian lime
The everyday green lime in Brazil, equivalent to Persian lime in English-language recipes and the main focus of this guide.
Use only the colored part of the peel. The white pith can taste bitter.
Your formula
Then add all the juice squeezed from the peeled fruit. Weigh it in grams to record your final yield.
02 — make super juice
From peel to bottle
A short process, weighing at every stage and leaving little room for guesswork.
- 01
Wash, dry, and peel
Remove the colored zest while avoiding as much white pith as possible. Weigh the peel in grams.
- 02
Extract the oils
Mix the peel with the calculated acids, muddle gently, and let it rest for 1–2 hours in a sealed container.
- 03
Juice the fruit
Juice and strain the peeled citrus. Weigh the result and keep all of it.
- 04
Add water and blend
Add the calculated water and fresh juice. Blend for about 10 seconds: the goal is extraction, not pulverizing the peel.
- 05
Strain, bottle, and label
Strain finely, use a clean bottle, and note the citrus, final weight, and preparation date.
- 06
Refrigerate and taste
For home use, treat 7 days as a conservative window. Discard it if the aroma, color, or taste seems off.
03 — quick reference
Formula per 100 g of peel
Important notes
What this calculator assumes
“Persian lime” corresponds to lime in the Kevin Kos calculator. Variety and ripeness affect aroma and acidity; taste your first batch in its intended cocktail.
The formulas reproduce the multipliers observed in the reference calculator. The home method and 7-day window are conservative recommendations from this guide.