flaming a twist is a highly theatrical technique employed by bartenders and waiters to finish off a cocktail or accent a cup of espresso. Squeezing a small piece of lemon or orange peel will release the fruit’s wonderfully aromatic oils, which are also flammable and when lit will produce a small burst of flame and a pleasant scent.
The method is easily (and fairly safely) reproduced: choose a fresh thick-skinned orange or lemon with plenty of oil in the rind. Cut the peel into small coin shapes the size of a quarter but avoid cutting deeply into the fruit—you want just the skin and not the underlying pith. Light a wooden match and allow the sulfur to burn off; pick up the piece of zest with a light touch to avoid bending and prematurely expelling the oils. Holding the zest by its sides gently between your forefinger and thumb, face the skin side down into the drink about five inches above its surface. Position the lit match between the zest and the surface of the drink about four inches above the glass. Snap the twist sharply, propelling the oil through the lit match with velocity onto the surface of the drink; the oils will flame up dramatically. Hold zest far enough above the drink to avoid getting a smoky film on the glass or on the surface of the drink. If the effect doesn’t work, the fruit may be too old or dried out. Alkaloids and tannins are also present in the zest, and if overused or if the zest is too large, they will make the drink bitter.
Some young craft bartenders have decided the zest needs warming or roasting, and they hold it over the match for a short time before flaming it. Don’t do this. The element of surprise is the key to this effect especially in a darkened bar setting. It should happen quickly before your guests even realize what is happening. The burst of flame is the moment they should be aware. If you turn the effect into a science project, you will confuse and confound your guests, when the idea is to delight.
See also flair bartending.
DeGroff, Dale. The Craft of the Cocktail. New York: Clarkson Potter, 2002.
Dietsch, Michael. “Cocktail 101: How to Flame an Orange Twist.” Serious Eats, February 17, 2011. https://drinks.seriouseats.com/2011/02/cocktail-101-how-to-flame-an-orange-twist-garnish-drink-flaming-peel.html (accessed March 19, 2021).
By: Dale DeGroff