Orange juice should taste like oranges. It sounds obvious, but go around Miami and most of what you'll get with a brunch is pasteurised, bottled, sweetened, or sat-too-long. We do the obvious thing: we squeeze the oranges that morning.
Our oranges come from a grove in central Florida — Valencia in the winter months, Hamlin and pineapple oranges through the spring and early summer. They get juiced fresh in a citrus press behind the counter. The juice goes from press to pitcher to glass in under five minutes.
That short window is the whole game. Fresh-squeezed OJ loses its character within a few hours — the oils oxidise, the flavour flattens, the brightness goes. Ours doesn't get the chance.
$7. We add nothing.
