Burnt orange peels are often used in cocktails with heavy spirit taste of wood and ash, like a dark rum or whiskey.

Recipe for ‘Burnt Orange’

  • 5x2cm peel of a ripe orange

Be sure to get just the skin and as little of the pith as possible.

Holding the orange peel between thumb and index fingers with skin facing out, hold a lit match over the glass and with the orange peel about an inch away from the flame squeeze the peel quickly and firmly between your fingers.

When done correctly, a burst of flame will come from the oils being released from the peel leaving an aroma and adding a note of orange to the cocktail.

Simply drop the twist in the drink.