I microplane first then juice.
I have frozen the zest in ice cube trays, then bagged and broke off needed pieces when desired.
I have dried the zest and then powdered it, it's stored in a jar in the fridge.
Either way gets you zest for recipes; savory and sweet.
For drinks, I don't think there's a substitute for a fresh zest. Freezing zest strips makes them soft and floppy.
Same for limes, there's no substitute for fresh lime section in G&T or Vodka/soda. I've tried frozen whole limes to extend them but they are so disappointing to try to use in cocktails.
The dried orange slices are a trend for whiskey drinks around here. I suppose dried lemon slices would work for certain bar uses. I mainly use them for steeping in tea/water.
