If you haven't realized it yet, Jeffrey is lazy. He wants great ingredients for his cocktails but he doesn't want to work very hard to make them. Muddling lemon zest with sugar to make oleo saccharum was too much work, especially considering the volume needed for punches served at Clyde Common. So, Jeffrey turned to his trusty vacuum sealer and set about simplifying the process.
Read Jeffrey's Blog Post on Vacuum Sealing Oleo Saccharum
Zest of 9 lemons
12 oz. super fine sugar
Peel lemons with a Y peeler.
Add lemon zests and sugar to a vacuum sealer bag and seal.
Let sit for four to six hours at least until the sugar has been thoroughly infused with the lemon oils.
Store refrigerated until ready to use.