And god forbid you have premade line juice. Roses is the absolute worst (and people keep bringing it to make daquaris), but the extra effort for fresh juiced is worth it.
I love Super Juice! If I'm going to have friends over for a get together or party, I'll make a batch (or multiple if I want more than 1 fruit) a few days ahead of time to increase the speed in which drinks can be made. The downside is that garnishes still generally tend to need peels, so I still need to have a couple real fruits hanging around.
For garnishes, unless expressing the oil of a citrus peel is essential to the aroma of your cocktail (like in a Negroni), my "hack" has been to dehydrate citrus wheels as garnish. You can get ~2-3 wheels out of the middle of every citrus fruit and use the rest for super juice. Plus, they look really cool.
Thank you for the link. I hadn't heard of this, and I'm going to give it a try now!
Rose's is barely juice, probably only really suitable for gimlets. You can get straight lemon/lime juice in glass bottles. I find that works as a mostly fine alternative if I don't feel like squeezing.