How do you make an attractive lemon twist?
I'm looking for a step-by-step on how to make a lemon twist, the kind bartenders use for garnish. I tried to use the part of my antiquated lemon zester that's for making twists, but I just ended up with strips. Any ideas?
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The main problem with them, though, is that they generally aren't sharp enough to allow you to get the zest off without taking off a lot of the pith, too, which you really want to avoid.
My favorite way to make a twist is to use a very sharp paring knife to cut off a nickel- or quarter-sized disc of zest (it takes a little practice, especially to keep from cutting off pith). Brace the edges of the piece between thumb and forefinger with the skin-side facing the glass so that when you bend the piece of zest slightly, the oils spray into the glass.
As a bit of an aside, for drinks that require twists (and maybe for food you might want to garnish this way?), the point of the twist is to release the oil and juice of the peel onto the surface of the cocktail (or whathaveyou), and to spin the squeezed, presumably now wet & oily, zest around the lip of the glass. This detail is extremely important for a dry martini with twist – skip that step, and all you've got is chilled vodka in an impractical glass. When making your twists, try to work over the glass (or... ?) with an eye to releasing the rind juices into/onto the thing being garnished. If you are making cocktails, don't forget to draw the freshly twisted bit of zest around the rim of the glass before serving.
Salud!