Fresh squeezed juices! That's a big mantra amongst mixologists, cocktail bars and bartenders nation-wide. For those people that say "You should only use fresh squeezed juices, Period", they don't understand context or have never worked in multi-unit accounts. There is a time and a place for fresh-squeezed juices and doing it in-house, but it's not always the best option for all accounts. So, I want to lay out all of the pro's and con's of squeezing juices in-house so you

I would recommend you read PART ONE and PART TWO of the "Fresh Juice" blog posts before reading this one, as I cover what "fresh" means and dig into the flavor variances of different juices and sour mixes. If an account is considering going the "all fresh squeezed juices, in-house", this article is meant to shine a light on that reality and showcase some of the pitfalls that you might not think of straight away so you can make an informed decision. FLAVOR There is no comparis