Add 1.25ml (or more, if you wish) to a Rye-Nar (not forgetting a few drops of Boker's Bitters) and see what you think. For us, the faintest of sour notes is sometimes welcome. One could do it with lemon juice, of course, but who wants to juice a lemon for such a small volume of sour?

This is not a direct alternative to fruit acids. But it is surely imaginable to use it in specially adapted cocktail recipes. For the amateur cocktail mixer it is an easy mean to top up lime or lemon juice if you need more than the available fruits deliver.