Bartending Inside-Out by Lori Marcus
Author:Lori Marcus
Language: eng
Format: epub
Publisher: Cadillac Press
Published: 2012-05-01T16:00:00+00:00
Cut the skin into strips about ¼ inch wide. If the skin is thick with rind, trim off the excess white portion with a knife.
If you don’t have much call for twists, you may peel them off a lemon as needed —
Cut off the ends of the lemon, exposing the meat.
Slice lengthwise, through the skin only (stop just before reaching the meat of the lemon).
Repeat this cut at ¼ inch intervals.
Peel off fresh twists as required.
To loosen the skins of tough lemons —place the lemon in a bucket of hot water for ten minutes. The skin will be much easier to remove.
The flavor from the twist comes from oils found in the outer skin of the lemon. To release the essence, twist the lemon peel over the drink, run the skin side around the rim of the glass and drop it into the drink.
Many times customers will ask you for a “twist of lime.” Most of the time they are referring to a wedge of lime. Make sure to verify what they really want.
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