How to: Flame a Citrus Peel

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



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.

Edit Module
Edit Module

Related Articles

The 6 Hottest Trends in Scotch

Here are the top trends you'll see in your glass in 2015.

A Champagne-Fueled Attempt to Master French

A writer discovers bubbly can help your French—sometimes.

Malört's Meteoric Rise

Boldly bitter bäsk is becoming an underground hit in the cocktail world.

Everything You Need to Know About Sweet Wine

Here’s your everything guide on how the sweet stuff is made, plus six elixirs that will electrify your Valentine's Day.
Edit Module Edit Module
Edit Module

Subscribe

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

Edit Module
Edit Module

Shop

Edit Module
>
Edit Module
Edit ModuleShow TagsEdit Module

Related Web Articles