How to: Flame a Citrus Peel

Try this technique next time you make a Manhattan or a mezcal- or rum-based Old Fashioned.


Published:

Ted Gallagher has led the progressive beverage program at Boston’s Craigie On Main for more than two years. Try this technique next time you make a Manhattan or a mezcal- or rum-based Old Fashioned.

One

Choose a navel orange or a lemon with a waxy, thick skin. The thicker the skin, the better the oil content.

Two

Cut an oval disk off the rounded side of the fruit. The disk should be about 1 inch in diameter with some pith, but none of the fruit’s flesh. 

Three

Hold the disk between your thumb and middle finger, pith side facing your palm. Light a match, and hold it 3–4 inches over the rim of the cocktail glass, warming the peel for 5 seconds. At a 45-degree angle an inch or so above the flame, quickly fold the peel and express the oil.

Related Articles

Boisset Family Estates Launches Boisset Wine Living Division

Plus other news and notes from the world of wine, beer and spirits.

7 American IPA Superstars

As brewers experiment with innovative hop varieties, these beers take on exciting new flavor profiles.

Dining Trend: Gourmet Fast Food

Gourmet fast food—once a small, curious anomaly—has grown into a raging (and lucrative) phenomenon.

Japan's Best Kept Secret: Shochu

Here’s your cheat sheet to the country's most-imbibed booze.

Subscribe

You can unsubscribe at any time. View an example of our newsletter.

Shop

>

Related Web Articles