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I love working with oleos for my liqueurs and syrups; but I never considered using one as a replacement for the sugar *and* the twist. I don't eat a lot of citrus, mainly use it for mixing drinks (and rarely make orange juice drinks) so I've made sprayable orange and lemon oil essences (from the Art of Drink and Truffles on the Rocks) for finishing cocktails - so I'm definitely not averse to getting those necessary oils onto my cocktail via "alternative" means. This is genius!