The Art of Cocktail Embellishment - The Garnish - Tiki Drinks and Food

J JenTiki Grand Member (1 year) Home of the best rum collection in NC Joined: Jun 16, 2006 Posts: 2336	J JenTiki Posted posted on Sun, Nov 16, 2008 2:17 PM Babalu, I love the concept of the orange peel and olives (or are those blueberries?). I think you'll have more aesthetic success if you use a vegetable peeler to get a much thinner strip of peel without all the pith. The pith adds bitterness to the drink, while just the outer part of the peel simply adds aroma and the sweeter orange oils. You'll need to go deep enough to get just a bit of the pith to help with the flexibility of the peel, otherwise it can be brittle and break. You can do the same with a knife, but it's not as easy. [ Edited by: JenTiki 2008-11-16 14:19 ]

Babalu, I love the concept of the orange peel and olives (or are those blueberries?). I think you'll have more aesthetic success if you use a vegetable peeler to get a much thinner strip of peel without all the pith. The pith adds bitterness to the drink, while just the outer part of the peel simply adds aroma and the sweeter orange oils. You'll need to go deep enough to get just a bit of the pith to help with the flexibility of the peel, otherwise it can be brittle and break. You can do the same with a knife, but it's not as easy.

[ Edited by: JenTiki 2008-11-16 14:19 ]

Post #419258 by JenTiki on Sun, Nov 16, 2008 2:17 PM