How to zest an orange for a cocktail?

Using a zester is an easy way to get just the right amount of citrus into your drink, making it taste fresh and citrusy without any bitterness. A standard zester will have three or four small openings and a single long, wide blade. To use it, cut off the top and bottom ends of the orange, then cut off the skin and pith, leaving a thick layer of membrane between the fruit and the flesh. Set the orange on a cutting board with the flat end down.

How to zest an orange into a cocktail recipe?

If you don’t have a citrus zester use a potato peeler to remove the zest and add it into your cocktail, or simply grate the orange peel into your ingredients. To get a fine, even zest, run the peel along your work surface before grating.

How to zest an orange for a cocktail recipe?

You can either use a zester, a tool with a small grater, to scrape off the outer peel of an orange, or you can remove the zest with a vegetable peeler. Zest is the thin, colored layer of the citrus peel, which contains most of its essential oils. If you use a vegetable peeler, try running the sharp side of the blade down the sides of the orange to get a more detailed zest.

How to use the zest of an orange in a cocktail?

The outermost layer of an orange is called the zest. The zest of an orange can be grated on a small microplane or using a citrus zester. Use the zest to add citrus flavor to your cocktails, such as in a margarita or a pisco sour. If you want to add citrus oil to a cocktail, do so before freezing the ingredients because the oil will separate.

How to zest citrus in a cocktail?

To add citrus flavor to a cocktail, simply zest the peel. Zest is the thin, colorful outer layer of citrus skin that has a citrusy taste. All citrus fruits have zest, although some are easier to zest than others. Grapefruits, lemons and limes are the most common citrus fruits used in cocktails. When using citrus in a cocktail, add the zest, along with the juice, to the drink. For a longer, stronger citrus flavor, add a