Handling Citrus for Drinks
Treat citrus as two separate components: the juice for the body and the peel for the oils. Cut thin, consistent wheels for visual garnish, but reach for a Y-peeler to harvest strips of zest if you want to express oils over the surface of a drink without adding the bitter pith.
Wash before you slice.
Scrub the skins under warm water to remove any wax or debris, as the peel is the part most likely to touch the glass or the drinker's nose.
- Y-peeler
- Sharp chef's knife
- Wood cutting board
- Citrus press
What goes in.
- as neededlemons, limes, or oranges
Wake up the peel
Hold the colored side of a citrus strip toward the glass. Fold the edges inward to snap the skin; the fine mist of oil landing on the liquid is what provides the aromatic finish.
The method.
Wash and dry
Rinse the fruit thoroughly. Dry it completely; moisture on the skin makes the fruit slippery and difficult to cut safely.
The garnish cut
For wheels, use a sharp knife to cut straight across the equator of the fruit. Aim for 1/8-inch thickness; anything thicker looks heavy in the glass.
The zest strip
Use a Y-peeler to take a long, wide swath of skin. Avoid the white pith, which adds a flat, medicinal bitterness that interferes with the bright aromatics.
Storage
Keep pre-cut slices in an airtight container with a damp paper towel. They hold their shape for about two hours before the edges begin to curl.
Other turns to take.
Dehydrated Wheels
Slice thin and place in a 170°F oven for 3-4 hours until crisp. These act as a shelf-stable garnish that won't dilute your drink.
Salt-Rimmed Citrus
Rub a cut lime wedge around the rim of the glass and dip into coarse salt before adding your drink.
When it doesn't go to plan.
Roll the fruit firmly against the cutting board with your palm before juicing; it breaks down the internal membranes and yields more liquid.
Always place the zest strip inside the glass or balanced on the rim with the oil side facing the drinker's nose.
If your knife is pulling the fruit rather than sliding through, it is too dull. Sharpen it before attempting thin rounds.
The ones that keep coming up.
Can I prep citrus the night before?
Avoid it. Once citrus is cut, the edges oxidize and the oils dissipate. Prep your garnish within 30 minutes of serving.
What if I accidentally get pith on my garnish?
Trim it off with a paring knife. The pith is purely structural and contributes nothing to the aroma or flavor.
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