This one in particular also has a channel knife built in.“When it comes to peelers, the very inexpensive Kuhn Rikon Original Swiss Y-peelers are the best thing you can have behind your bar,” says Hartranft. They aren't used as often, but sure do look great when clustered on the right cocktail, such as a julep or another drink with crushed ice. Zester - These make a tangle of thin, thready strings.

They make long thin strands of peel, which are very pretty and you can get creative by twisting them into a spiral or tying them in a bow, for example.Ģ. Channel Knife - These are the most common twist alternatives you'll see. Of course, i f you aim well while cutting you can s ometimes manage to get some of the oils onto the drink, but that’s not an ideal scenario.ġ. So in general, I find these are better suited for making aesthetic garnishes, which can be beautiful, rather than aromatic ones. The most oil is expressed when the tool is pulled across the fruit to cut the peel. Both make thinner twists/strands, which don't contain much oil. You don't want any residual soot getting on there.Īlternative Tools - These two other tools can also be used to peel citrus for use as a cocktail garnish. Be sure not to do it too close to the drink. Quickly squeeze the peel into the flame and enjoy the fireworks. I'm not sure if this makes a difference, but it's not essential in my experience. Some like to 'prime the peel' by waving the flame an inch or so under the peel, claiming that it warms up the oils. Hold it 4-5 inches away from the drink and light the match.

Just try not to cut into the fruit's flesh. Deeper and wider than you normally would, it's best to use a knife. Here's the basic method:Ĭut a large thick peel. However, the bar is indeed a stage, so a little showmanship here and there certainly doesn’t hurt. It certainly has an impact on a cocktail in some ways, but if I’m being honest, I think most of the time flamed peels are more about theatrics than improving the drink. Citrus oil is highly flammable, and when sprayed into a flame it will quickly ignite and extinguish in an impressive flash of pyrotechnics.įlaming a peel creates the aroma of burnt citrus, orange peel is typically used. This is one of the iconic tricks of the modern cocktail age. (For fruit that will be juiced refrigeration isn’t as much of an issue.) This is much more difficult to peel and it won’t have as much oil. Older fruit will be drier and have leathery skin. You should always feel in control of the peeler, and never be worried about it slipping. When making the cut, move the fruit, not the peeler, especially if this is new to you. Here are a few tips for accident free peeling. Speaking of sharp.Ībove all, use caution when cutting a peel with a vegetable peeler. Lime twists are tougher because of their thin skin, but possible with a sharp blade and ripe lime. Lemon and orange twists are the most common peels used, though grapefruit twists are also fantastic, they seem to make everything better. This means more oil and less bitter pith. I, along with most bartenders, prefer to cut twists with a vegetable peeler because they cut wide and shallow swaths of peel. But if I don’t have any lemons, I certainly won’t be having a Martini. For example, if I don’t have any cherries I’ll still make a Manhattan. Some garnishes can be skipped without affecting the cocktail too much. In that way, a citrus peel is more of an ingredient than a garnish. In addition to adding an attractive splash of color to the glass, the oils held in the peel can be expressed and sprinkled onto a drink to give it a vibrant aromatic lift. Citrus twists are the most indispensable cocktail garnish.

Best citrus peeler