Pure Calamansi 100% Juice 4 Pack Citrus Juice | 100% Pure | Not From Concentrate | No Sugar Added | No Preservatives

I was very surprised to not find a bottled juice aftertaste on these. They work phenomenally well for cocktails

Tastes great!

I cannot get enough of this concentrate. From tarts, to drinks, to seasoning... perfection.

Next best thing to fresh squeezed

I like that this pure calamansi juice. The only thing I dislike about this is that it has a slightly bitter aftertaste. I suspect they extracted the juice by crushing whole fruits hence the bitterness from the pith.

Hits the spot! Definitely worth the purchase. Fresh calamansi is far too difficult to get where I am and this is the best substitute I've been able to find

This is not 100% juice. I'd say it's 75% juice then 25% oil squeezed from the skins. It's. Ery unpleasant and overpowered by the smell and taste of the fruit skin. You can barely taste the juice profile.

Calamansi is a fruit tree native to the Philippines. It’s used in just about every Filipino dish as a marinade or sauce. I have used this for many dishes and drinks it is very versatile! The flavor is a tart combination of lemon, lime and orange and it's really DELICIOUS. It's concentrated so you don't need a lot. If I ever run out of fresh limes or lemons I use this as a backup and it lasts a long time! Another plus is it's made in the Philippines. Versatile Food and Cocktail Recipes below: Pad Thai, Topo Chico mineral water (I add just a tsp into a glass super delicious and refreshing, Filipino Pansit, Jollibee's Palabok noodles w/garlic, carne asada tacos, MIX calamansi w/ soy sauce for dipping lumpia or spring rolls, lemon bars, iced lime juice (add sugar), Mojitos, cocktails and non alcoholic drinks, vinaigrettes, sauces, and marinades. In Filipino cuisines, the juice is used to marinate and season fish, fowl and pork. It is also used as an ingredient in dishes like sinigang (a sour meat or seafood broth) and kinilaw (raw fish marinated in vinegar and/or citrus juices). It is commonly used as a condiment in dishes like pancit or lugaw, or in the basic sawsawan (dip) of calamansi juice and soy sauce/fish sauce used for fish, spring rolls, dumplings and various savoury dishes. It is also used in various beverages, such as calamansi juice, a Filipino drink similar to lemonade. Cocktail Recipes: Calamansi Shochu 2 oz Nankai Shochu 2 oz Soda Water 2 oz Calamansi Juice Sun Tropics Calamansi Lime Nectar Calamansi Whiskey 1.5 oz Whisky 1.5 oz Calamansi Juice 3 oz Ginger Beer Ice Calamansi Spritzer Vodka (via Fairmont hotel) 1 ¼ oz Vodka 1 oz. Simple Syrup 3 Fresh Calamansi Muddled Soda Water. Combine Vodka, simple syrup and Calamansi. Add ice, Shake vigorously. Pour mixture into a Hurricane glass. Top with soda water.