Flaming an orange peelís oil imparts a wonderful burnt orange character that enhances a variety of cocktails. Plus, it looks super cool.
The legendary Dale Degroff even flamed an orange peel over Madonnaís Cosmopolitan in the late 80ís at the Rainbow Room in New York- could this have been the start of our present cocktail revolution?
I guess I need some kind of disclaimer, like... professionals only (assuming I'm a professional in the first place). Hereís what you do: slice a quarter-sized peel off an orange without going deep and removing too much pith. Hold the circular sized peel with the outside rind facing the drink (the oil is on the exterior of the orange skin) between your thumb and index finger. An inch above your cocktail, light a match with your opposite hand and snap the orange peel near the flame by pressing your index finger and thumb together. This action sprays orange oil toward the match flame, catching briefly on fire and covering the cocktail with burnt orange.
If this seems too complicated hereís more fire fun (insert second declaimer here: fire is dangerous, even Beavis thinks so). Pour some Green Chartreuse onto the rim of your close friendís Pabst Blue Ribbon beer. Its high proof will allow it to catch flame and presto- hipster beer Pu-Pu Platter! Blow it out, don't get burned and enjoy.
Martinez 2 oz Gin, .75 oz Sweet Vermouth, .5 oz Maraschino Liqueur, 1 dash Angosura bitters (original recipe calls for orange bitters).
Stir ingredients with ice, strain into a chilled cocktail glass. Burnt orange peel garnish.
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