The goal: Find a hand-held citrus squeezer that yields pulp- and seed-free juice to top off your summer pisco sours. Experts, including a former head bartender at Per Se and a Hale & Hearty salad specialist, turned us away from twist-in reamers (too hard on the forearm) and toward presses that finish the job in one swift motion while catching all the extras. Then, we started juicing.
The verdict: The Blomus Callista lemon squeezer ($36 at Bloomingdale’s, 1000 Third Ave.) looks too sleek to be efficient, but simply place the lemon in the vessel, peel facing out, and press down the top. The lemon empties as the lid meets the bowl. It’s pretty enough to leave out on the table; drizzle the juice over your guests’ grilled salmon.
*This article appears in the June 1, 2015 issue of New York Magazine.
