Lemon juice
Also called fresh lemon juice, jus de citron, zumo de limón
Fresh squeezed juice of the lemon, the sour in a Whiskey Sour, a Sidecar, a French 75 and poncha. About 5% citric acid, it is sharper and cleaner than lime. Juice within a few hours of service; bottled and day old juice lose the aroma that makes a sour sing.
- bright citric acid
- lemon oil
- fresh zest
- faint bitterness
- clean sourness
Origin
The lemon's origin is uncertain, possibly northwest India; it is said to have reached southern Italy around 200 AD and Arab traders spread it around the Mediterranean between 1000 and 1150. Eureka and Lisbon are the leading cultivars, and the juice's strong acidity is the reason for its place in cooking and drinks, from 17th century punch to the sours of the 19th century. Peel oil is mostly limonene, which is why a twist adds so much aroma.
Production and safety
Squeeze to order or no more than 4 to 6 hours ahead; after that the aroma fades and bitterness grows. Strain out pulp and seeds. Refrigerate in a sealed bottle and discard after 24 hours. Wash lemons before cutting; peel is used for garnish.
Allergens: None
Common uses
- whiskey-sour
- sidecar
- french-75
- poncha
- Tom Collins
- Bee's Knees
Pours that use it
- Classic
French 75
Gin, lemon and champagne, named for a field gun
A sparkling gin sour from the 1920s: gin, fresh lemon juice and sugar shaken, then topped with chilled champagne. A cognac version is also traditional.
GinShakenEasy - International
Poncha
Madeira's cane spirit, honey and lemon, beaten with a wooden stick
Madeira's traditional drink of aguardente de cana (the island's cane spirit), honey and fresh lemon juice, beaten together with a wooden stick and served cold.
OtherMuddledEasy - Classic
Sidecar
Cognac, orange and lemon: the brandy sour in evening dress
A shaken cognac sour from the early 1920s: cognac, Cointreau and fresh lemon juice, served up in a coupe with an optional sugar rim.
CognacShakenEasy - Classic
Whiskey Sour
Bourbon, lemon and sugar: the American sour at its plainest and best
A shaken bourbon sour: bourbon, fresh lemon juice and simple syrup, with optional egg white dry-shaken for a silky foam. Served over ice or up.
WhiskeyShakenIntermediate
Sources
- Lemon (Morton, Fruits of Warm Climates, Purdue NewCROP), Purdue University NewCROP · secondary source, retrieved 2026-10-11
- Quantitative assessment of citric acid in lemon juice, lime juice, and commercially-available fruit juice products, PMC, National Library of Medicine · secondary source, retrieved 2026-10-11