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MixMaster Christian, Lesson One: How to flame an orange peel garnish
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MixMaster Christian, Lesson One: How to flame an orange peel garnish
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| Photo l Felicia D'Ambrosio |
| Preparing a flamed orange garnish |
You may know bartender extraordinaire Christian Gaal by his impeccably turned-out classic and original cocktails at bo�tes like APO and Noble American Cookery; or you may have spotted his sleeve garters and the twirly terminus of his waxed mustaches flying about as he shakes your drink to chilly perfection.
Either way, the man knows booze. Though tending bar professionally for a mere 2.5 years, he can spout both interesting historical trivia and lessons on the science of creating memorable cocktails.� Our first lesson from MixMaster Christian is a fiery finishing move: flaming an orange peel to add a touch of aromatic essential oil to your cocktail.
Step One: Cutting a proper peel
"When I cut a peel to flame, I like to make it big enough to add an optimum amount of oil to the surface of the drink," says Christian.� "One inch by three to four inches is ideal.� Cut the peel, including plenty of the inner white pith, which will give the peel spring when you squeeze it to ignite the oils."
Step Two: Warming inner oils
Christian holds the peel high above the drink in a springy C-shape and warms the skin of the orange with a butane lighter for about 5 seconds. "Exposing the peel to the flame brings the oils to a high temperature and prepares them to ignite."
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| Photo l Felicia D'Ambrosio |
| Cut a large twist for flaming purposes |
Step Three: ACTION
After warming the peel for a few seconds, pinch the curl of peel firmly and the oils will spray out into the lighter flame, causing a quick flash. This takes a bit of practice. Sacrifice a few oranges to getting it right before trying to impress a date.
Step Four: Applying the oil to the drink
Squeeze the flamed peel over the drink to coat the surface with oil droplets, then run the skin side of the peel around the edge of the glass.� Discard the flamed peel; the pith will make the drink bitter.
Keep your oranges peeled for upcoming Lesson Two: Ice is what you make it.
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