Here's more info on the flaming orange zest, from the ever-zesty Onesnowyowl:
http://www.webtender.com/iforum/message.cgi?id=32925
Followup to: "How to garnish with a flamed orange peel ??" by BMFin (Thu Aug 26. 2004, 02:47 GMT)
> - How would the peel look like ?
> - Size and shape ?
>
> - Would you prepare it infront of the customer, even if you knew in
> beforehand you are going to need them for garnish couple of times in
> every evening ?
>
> - How would you flame it ?
>
> - How would you have it in a cocktail glass ? in a cocktail pick ??
>
> How about "flamber":ing the peel in in alcohol in a small plate in
> front of the customer ?
>
> Thanks !
>
>
> Ville
Ville,
I usually cut the peel from top to bottom, trying to get only the pith. The
size can be variable, but large enough to be handled comfortably, about the 1
or 2 inches in diameter is fine.
Cut it fresh from the orange as you work, or have some pre cut and in your
garnish tray, keep in mind, once you cut them off, they will start to dry out.
You should only want to use it for one cocktail, once, maybe twice.
Before you squeeze the zest, flick your lighter on, and hold it just in front
of the drink your flaming to. Squeeze the zest so the oils will spray over the
drink and leave an awesome burnt orange smell and flavour. You can usually get
2 good squeezes out of one piece.
Do all of this on your bar top, where multiple guests can see your flame, no
doubt you will sell a lot of the cocktail as people like to see the flame,
from my experience anyway.
I dont usually garnish with the squeezed peel, instead i use a small wedge and
simply put it on the side like lime on a margarita.
Practice at home before settig your bar alight!
Have fun with it, lloks great in dark nightclubs!