Continued from Page 8
Mastering the citrus peel
One of the most utilized of the fruit gar-
nishes is the citrus peel. To cut the peel, I
prefer to use a Y vegetable peeler with a
gripped handle. Using the peeler, cut a wide,
thin swath from the top to the bottom of the
fruit. Try to get a thick enough swath of peel
so that there is a thin, almost translucent,
layer of the pith of the fruit on the inside.
Another option is to use a paring knife
instead of a peeler, but fruit tends to get
slippery as it is peeled so I prefer the con-
trol offered by the peeler. In order to
achieve sharper lines in the aesthetic of the
twist, trim it with a paring knife to make the
edges more uniform and give each end a
diagonal cut.
Next, express the peel by holding it just
above the cocktail between the pointer fin-
ger and thumb with the outside facing the
drink and squeeze it lightly so the oils gen-
tly shower the cocktail, then twist it into a
spiral and run it around the rim of the glass
to completely utilize the oils before placing
the peel into the cocktail or cut a small slit
down the middle, balancing it on the rim of
the glass.
Y peelers can also be useful for cutting
thin ribbons of cucumber, rhubarb or celery
for other skewered garnishes.
The trick to the spiral twist
If a thinner, spiral twist of peel is the
desired garnish, I use a channel knife and
cut the twist in a spiral pattern working
from the top of the fruit at least one and a
half rotations so there is enough peel to get
a good curl.
To create the spiral, practice first by
using the spiral handle of a long bar spoon
as a guide, curling the twist around it and
then, holding the twist together, carefully
pull it off the handle to place in the cocktail.
I prefer to curl the twist in my hands, how-
ever, so I can express the oils over the cock-
tail as I curl it.
Add more depth with dehydrated
garnishes
Another great way to utilize citrus as a
garnish is to thinly slice wheels (using a
mandolin works best), and dehydrate them
using a fruit and vegetable dehydrator. This
technique can also work well with apple
slices in fall cocktail recipes.
Not only does this add a lovely, rustic
quality to the cocktail aesthetic, but dehy-
drating the fruit actually concentrates the
flavors, adding another level of depth to the
cocktail experience.
The craft cocktail world is endlessly ripe
with opportunities for creativity and inno-
vation. Whether enjoyed by yourself after a
long day, or made to share with friends and
Photos by Nikki Davidson
guests, when quality ingredients are utilized
and a cocktail is made with passion, the
results will undoubtedly be satisfying with
every sip.
As always, please drink responsibly and
never waste a drop! Cheers!
Emily O’Connor is the bar manager at
the Bowline Hotel.
CLOCKWISE FROM TOP: Emily O’Connor uses
a peeler to create a cucumber garnish. A
garnish can make a difference in the drinker’s
experience and the flavor of the cocktail
itself. O’Connor suggests practicing with a
spoon handle to create garnished spiral twist.
THURSDAY, SEPTEMBER 2, 2021 // 9