![]() Pretty cool, huh? Be sure and drop the orange peel into your drink to garnish. You should see small flames where the oil hits the match flame. Light a match directly over the poured cocktail, then squeeze the peel into the flame and over the drink. To flame an orange peel, take a fresh, non-waxed orange and cutting a medium-sized oval chunk out of the peel. It’s very showy and it leaves a very nice orange taste. This supposedly caramelizes the orange peel oil before it hits the top of your drink. ![]() One cool trick you can do for your friends is to flame an orange peel over the finished cocktail. Try this neat bartender trick – Flaming an orange peel Pour into your sugar-rimmed cocktail glass. Pour the vodka, Cointreau and tangerine juice over the ice. If you’re starting with fresh tangerines, cut them in half and juice them as you would an orange. It is such a treat and it makes it very easy to make several rounds of cocktails if you have a quart of already-squeezed juice. If you can come across freshly-squeezed tangerines at your market, by all means, get it. Then, dip your juiced rim into the plate of sugar, coating the rim all the way around. You should have lemon juice all the way around. Take a wedge of lemon and squeezing it all along the rim of your cocktail glass. Using with a martini or coupe-style cocktail glass. Go ahead and make a cup full of superfine sugar and keep it handy for use in mint juleps and mojitos, because it dissolves quickly while mixing cocktails. ![]() To make sugar superfine, just pulse a cup full of regular sugar in your food processor for about 30 seconds. This is finer than the table sugar that you have in your house. Superfine sugar (not xxx or confectioner’s sugar!) works best for rimming cocktail glasses. Sugaring the rim of the cocktail glass Rim your cocktail glass Superfine sugar for the rim (see below on how to make superfine sugar)Ĭocktail glass, such as a martini or a coupe-style glass. This Tangerine Drop Martini is a really a play on the Lemon Drop, which is a sour cocktail like a margarita or a sidecar. If you’re going to be technical, a martini can only be a martini if it is straight up vodka or gin with a whisper of dry vermouth and an olive thrown in. This week, I’m making a Tangerine Drop Martini. ![]() It’s the perfect time of year to add these bright flavors to a cocktail. Even though varieties of the fruit can be found throughout the year, some citrus is only available in the winter – blood orange, pommelos, Meyer lemons and tangerines. While the fresh berries and melons of summer have faded into memory, the market is piled high with oranges, grapefruits, lemons and limes. Mid-winter brings a more monotonous selection in the produce aisle but a bounteous variety in the citrus section. ![]()
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