A juicer , for cocktail purposes, usually refers specifically to a citrus juicer. Citrus juice, particularly lemon or lime, is one of the most common cocktail ingredients, and the citrus juicer is one of the oldest and most common bar tools. Juicers range from simple hand tools to large (and expensive) countertop machines.
Hand juicers come in a variety of styles. By far the most common for cocktail use is the citrus squeezer, aka hand press or “Mexican elbow.” It has two handles connected by a hinge. The bottom handle is attached to a small bowl that is perforated with holes. The top handle is affixed to a bowl of its own that fits neatly into the bottom half. The citrus is sliced in half and placed in the bottom bowl cut-side down, the handles are squeezed together, and the extracted juice streams through the holes. This design, which dates at least to the mid-nineteenth century, allows pressure to be applied onto the fruit in two directions, reducing strain on the one doing the juicing. The juicers come in varying sizes but are best for lemons, limes, and smaller oranges. These are ideal for home bartenders and some low-volume bars, although in skilled hands they can be worked at an astonishing speed.
The largest scale of hand juicer—often also called a stand juicer—stands on a countertop and has a lever that brings a press down onto the fruit. This is much easier on one’s hands and forearms and accommodates fruits of all sizes, making it the most volume-friendly of the manual juicer family. See
Generally, high-volume bars will use an electric juicer, working out of the customer’s sight. This type has a spinning knob that rapidly extracts and partially—but not entirely—strains the juice before sending it flowing neatly out a spout. In addition to their convenience, electric juicers tend to yield slightly more juice than hand citrus juicers. The horsepower of these varies greatly and their price with it. The most powerful, and durable, models (such as the widely used Sunkist J1) can cost as much as $750.
There is some speculation, notably by Dave Arnold, that juice made with a hand juicer tastes brighter, cleaner, and altogether better than juice made with an electric juicer. One theory is that the added juice extracted by the electric juicer includes some bitter pith or oil from the rind, which gives the juice a sharper and more astringent flavor. But the difference in the cocktails the juice makes seems to be negligible enough that there hasn’t been any sign of a movement away from electric juicers.
Arnold, David. “Fresh Lime Juice: WTF?” Cooking Issues (blog), October 1, 2010. http://www.cookingissues.com/index.html%3Fp=4601.html (accessed February 17, 2021).
Morganthaler, Jeffery. The Bar Book. San Francisco: Chronicle, 2015.
By: Tom Macy