![]() ![]() Do not play with fire when you had too much to drink.Rub the peel around the rim of the glass, and drop it into the drink.Squeeze the peel sharply, and watch as the oils spurt out, catch the flame, and create small sparks of fire over your cocktail.Light a long match or lighter, holding it about 2 inches from the peel and over the top of the cocktail glass filled with your finished drink.Hold the orange peel between your thumb and forefinger, with the peel facing away from you. Remember that fire and alcohol can be a volatile combination, so be careful with this technique. ![]() It's easy and you'll see drops of citrus oil on top of your cocktail. You can also make a little show out of an orange peel by expressing the citrus oils over a flame. Smaller fruits create tighter twists small and Meyer lemons and navel oranges are good choices. Before garnishing the drink, roll it into a tight spiral again. To keep your twists tighter and more pliable, drop them into a glass of ice water immediately after creating the spiral. Roll the peel into a spiral, forming as tight of a spiral as you can without breaking the peel, and give it a gentle squeeze.Stop when you have the desired length or until the peel naturally cuts off. Roll the fruit around in your hand with a smooth, even motion, continuing to cut a strip of the peel with the knife as you go.Cut a canelle or pairing knife into the citrus peel, digging just deep enough to grab a bit of the white pith.Hold a whole fruit in the palm of your hand with a firm grip. ![]() Some citrus zesters include the canelle knife in the middle of the blade, and if you like to create twists, this is a good tool to have around. A canelle (or channel) knife is easier and makes a more uniform, crisper twist. Some people like to use a paring knife, though that takes even more practice to perfect. Other than the peel, the fruit will remain whole and can be juiced so you can avoid waste. This garnish is one of the trickiest to perfect, and the best advice is to practice this technique until you get a feel for it. It is often used with lemons and oranges, but a lime twist can also be a nice finishing touch. The twist is an elegant, more delicate garnish that creates a twist from a thin strip of citrus peel. On the other hand, an orange juice highball like the screwdriver can easily handle a full slice of orange. A simple citrus twist is a good choice for martinis because it's not too large for the glass and can be elegantly draped over the rim. Quite often, it's best to use the citrus fruit that's already in the drink (e.g., a lemon twist for a lemon drop martini or a lime wedge for a margarita). Think about the drink's ingredients, the glass size, and the color of the garnish. If it does not, choose one that complements both the visual appeal and taste of the drink. ![]() Most cocktail recipes recommend the type and cut of citrus fruit to use for that drink. In other instances, a fruit slice or wedge allows the drinker to add a squeeze of citrus whenever they like. The essence of an orange twist is expressed over the drink for some cocktails, and you can flame it for special flair. Lemon, lime, and orange garnishes are often added to drinks for an extra hint of citrus flavor. Learning how to cut fresh fruit garnishes is easy and an essential part of any bartender's skill set, even if you're just making drinks at home. Orange and lemon twists can adorn martinis, a citrus slice is commonly used for mixed drinks, and a simple lime wedge will enhance highballs like the gin and tonic or even your beer. Adding a citrus garnish enhances the presentation of any cocktail. ![]()
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