Usain Bolt is the most famous example of an aptronym – a person whose name reflects their occupation – but now the drinks industry has a potential rival. Kicksi is a new innovation which acts as a responsible and cost-effective solution to the overuse of lemon and lime juice in bars, by Fabrice Limon.

Kicksi is a blend of acids (citric, malic, tartaric, succinic) that mirrors the molecular structure of premium citrus and carries the same PH level as lemon and lime which, according to Limon, could revolutionise the bar trade’s relationship with the fruits.

“I love lemons and limes, but there’s no denying they’re one of the biggest contributors to the carbon footprint of the hospitality trade,” says Limon, formerly of UK distributor Highball Brands.

“Of course you can’t have a Margarita without the flavour of lime juice, but we have to be more selective about when we use it. Even just using fresh juice, it’s still being shipped around the world which isn’t a sustainable model.”

The concept is that bartenders can either replace the citrus element in a cocktail, such as the 15ml in a Passionfruit Martini, with Kicksi or it can be cut with fresh juice to the desired ratio. This heavily reduces the need for fresh lemon and lime juice behind a bar and therefore the need to import them across the world.

Imon adds: “If a bar is squeezing fresh lime juice into a bottle before each shift this will oxidise in four hours, so any spare can’t be used. From a carton the shelf life is probably two to three days. But if it’s cut with Kicksi it stabilises the PH, slows down the oxidation and doubles the shelf life.

“Any venue which is using citrus, in my opinion should be using Kicksi alongside their fresh lemon and lime. It can be cut with a 50-50 ratio or a 70-30 split or ultimately whatever numbers you prefer.

“We’ve also tried to make it as easy as possible to use. To make a basic cordial you combine 500ml Kicksi with 500g sugar and 5g of salt and that’s it.”

Kicksi comes in both 750ml for speed-rails and 5-litre bag-in-box format with a shelf life of 12 months even after opening. And when it comes to flavour Limon insists Kicksi isn’t a compromise as the acid blend mirrors the flavour of the ripe fruit.

“Limes are variable,” adds Limon. “They have seasons and ripening periods, plus different bartenders treat them differently and therefore drinks with the same recipe can vary massively. Yet bar groups are craving consistency across venues because it’s important for consumers to have the same Daiquiri in one bar to the next.”

Sustainability is a key selling point, but a product won’t sell if it doesn’t make financial sense, particularly in today’s climate.

Limon adds: “From a cost perspective cutting your lemon and lime juice with Kicksi works out about 30% cheaper than using only fresh juice. Fresh lime juice from a supplier in London is around £10 per litre, and Kicksi is about £6.30 per litre in bag-in-box. Brands are struggling to support bars right now and so this is an obvious place to save on your margins.”

Limon also says Kicksi provides a crisper, longer-lasting flavour in carbonated drinks and also works in kegs and large batches where fresh would spoil.

“For now we’re only in the UK but I have ambitions to enter Europe and beyond. One of the challenges as we expand will be the sustainability credentials, which is something I feel strongly about. But it’s a scalable product and I truly believe Kicksi only benefits the bar trade.”

Kicksi is currently distributed across the UK via Cask Liquid Marketing.