Hamilton Beach 832015W Manual Apple Peeler w/ Adjustable Blades
2. Vegetable Peeler. This tool is good for wider and more rustic twists, where expressing the oils over the drink is a priority. Carefully, and with steady pressure, peel thick strips from the lemon; usually going end-to-end works better than around the middle, because there's less risk of the strip breaking as you peel. Use a paring knife to.
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Individuals fond of entertaining their guests with cocktail drinks should check this peeler out. This ideal tool aids in peeling oranges and lemons in a short period. Less time preparing, more time bonding! 4. 1Easylife Lemon Zester and Peeler - Best Zester
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Instructions. Slice off the ends of the lemon—these won't be possible to transform into lemon twists. Cut a round off a room temperature lemon with sharp knife. Slice through one side of the peel. Use your knife or your hands to gently pull the lemon flesh and pith away from the peel.
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Run a vegetable or Y peeler down the entire length of the lemon (from tip to tip) to remove a long, wide piece of zest. Twist the zest over your drink to release its oils. Optional step: run the lemon swath around the edge of the glass for added flavor. Either discard the lemon peel or place it in the drink.
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In a small mixing bowl, vigorously whisk 1 ½ ounces of vodka and 2 scoops (¾ cup) of lemon sorbet until frothy. This should come together in under a minute and be smooth but with many little air bubbles. Divide. Spoon the mixture between two coupe glasses or wine glasses. Top off each glass with a splash of Prosecco.
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How to cut a twist to sit on the edge of a glass. Remove a piece of citrus peel with a knife or vegetable peeler and trim it how you like. Now, cut a slit in the center of the peel, lengthwise (see photo below). The length of the slit should be about an inch so that the peel will fit onto the rim of a glass.
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Just cut an elongated oval. Take the peel in both hands, between the thumb and forefinger of each hand. Twist over the glass, peel side down, to express the citrus oil onto the surface of the drink. Rub the peel around the rim of the glass to provide a little extra flavor. Your twist should look something like the peel on the left.
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Take the strip of peel and twist it around the shaft of a cocktail pick or barbecue skewer. Pull the strip taut around the pick or skewer. (Be careful not to break the strip!) You should wind up with a spiral of lemon peel, like this: Place provocatively on the edge of your glass and enjoy.
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Trim the nubs from both ends of the lemon. Holding a sharp paring knife at an angle and starting at the top, remove the peel (and some pith), working your way around and down in an unbroken spiral.
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Make one slice down the length of the lemon. Gently separate the peel from the inner fruit of the lemon. Gently roll the peel lengthwise to form a tight spiral (leave no space between the layers). Insert 2 toothpicks on either end to secure the lemon peel. Place in water in the refrigerator for a minimum of 2 hours, preferably overnight.
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You should be able to piece together the strips of lemon zest for the inside of the glass. Begin wrapping the lemon around the inside of the glass. Add ice to hold the lemon zest in place. Add ice, lemon juice, simple syrup, and gin, in the shaker. Shake well and pour into prepared glass. Add the mint and serve.
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While a peeler is a bar essential, a zester goes hand-in-hand: the handy, multi-functional tool offers a range of uses behind the bar. The zester helps you bring out the flavors of the rind in citrus. Sprinkle lemon zest to add brightness to cocktails, grate ginger onto a Moscow Mule, or shave chocolate over an Espresso Martini. Outside the bar.
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How to Make a French 75. Zest and juice the lemon. Peel off a strip of the zest with a channel knife (if you want a thin, skinny lemon twist) or vegetable peeler for garnish, then juice the lemon. Shake the cocktail. Shake the lemon juice, gin, simple syrup, and ice together until the outside of the shaker is frosty. Strain and top with bubbly.
