Tricks of the Trade - Lemon Essence with Pascal Pinault

“When you’re passionate, and you start making all of your cocktail ingredients from scratch, there’s no doubt it takes everything to the next level.” That’s according to Pascal Pinault, a twenty-year veteran of the hospitality industry who is lovingly dedicated to his craft.

A native of France, Pinault has honed his skills around the world, whether working on a cruise line to stints alongside the celebrated chef Daniel Boulud, picking up a bevy of Michelin Stars, and rave reviews along the way.

These days, Pinault is the general manager of Ambersweet, the Miami restaurant attached to The Confidante Hotel that opened in the winter of 2021. Steps from the beach, he built its impressive cocktail program from the ground up; the highlight of which is the ingredients he makes inhouse, from vermouth to bitters, infusions, and essences.

His house-made lemon essence used in Ambersweet’s signature cocktail, The Lemon Drop, is highly favored. “I’ve developed all of my processes after many different trials over the years, he explains. “Now they’re perfected, and I know I’ll be using them a very long time.”

HERE ARE PINAULT’S STEPS TO MAKING HOUSE-MADE ESSENCE:

STEP 1

“You’re only going to need three ingredients,” explains Pinault. “Sixteen ounces of clear, high-proof alcohol, two lemons, and patience.” When it comes to the specific variety of lemons, he has an obvious favorite. “I use Meyer lemons. They have a touch of sweetness, and they’re kind of a hybrid between a lemon and an orange when it comes to their flavor profile.”

STEP 2

Pinault slices the lemons very thin and then plunges them into the alcohol, storing them in a mason jar. “Put the cap on and store them in a place without humidity and sunlight,” he says. “You also have to make sure you give it a shake every day.”

STEP 3

Pinault then waits eight full weeks. “It has to age long enough or else you’re going to just have pure alcohol,” he says. “One key to tell when it’s ready is when the alcohol turns yellow. Funny enough, this is a very similar process on how to make Limoncello, but the only difference is there’s no sweetener.”

STEP 4

Once that eightweek waiting period ends, Pinault strains the final product twice: first through a simple strainer and then again through a coffee filter. “Now you’re finally ready to use it at your bar,” he says, noting it can be mixed into a cocktail or, as Pinault does, sprayed on top of a cocktail for an extra lemony kick. “I always try to concoct flavors that are balanced and reflect wherever I’m working.” In other words, it’s a citrusy flavor tailor-made for the shining Florida sun.