Citrus is dear to Michael Cecconi, mixologist at New York’s Back Forty (he also worked at the Savoy and teaches at the Institute of Culinary Education). His advice is to use up every last bit of your lemons and limes. The day before a party, zest some citrus and let the zest sit in a Mason jar with an alcohol like bourbon or tequila. The next day, juice the fruit and add it and the zest to your liquor. Then enjoy.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Blake Smith and tell us what you’ve got in mind.

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