COCKTAIL ZERO% BAR MANUAL ALEMBIC FRUITS & VEGETABLES FRUITS & VEGETABLES 1O. ORANGE TWIST Same technique as the lemon and lime zesting: lift an oblong strip of the orange peel. Try to avoid taking the pith and exposing the flesh. 11. ORANGE FLAMED TWIST Cut a small twist (about the size of the smallest coin in your pocket) and hold the twist by the edges, skin side down over the cocktail. Light a match and squeeze hard on the edges of the twist. As long as your orange is fresh, citrus oils will seep from the skin, dripping into the drink through the flame which caramelises the oils. Looks kinda cool too. 12. PINK GRAPEFRUIT WEDGE Half moon shaped slices of grapefruit. Cut the top and bottom off a grapefruit. Cut in half lengthways, then cut across the grapefruit to create 10mm thick grapefruit slices. 13. PINEAPPLE TRIANGLE A triangle shaped wedge of pineapple. I always use fresh sweet pineapple as I love the rich flavour. Remove the top and base with a sharp knife. Then slice the skin off from top to bottom. Be careful not to remove any more of the yellow flesh than necessary. Next slice the pineapple into quarters from top to bottom and slice off the core. Last, cut each quarter into wedges by cutting across the quarters in slices about 15mm thick. Don’t throw away the leaves from the top of the pineapple as they can be used as garnish. You can use tinned pineapple, but as with most fruits, fresh gives the best taste. If you can be bothered grill, bbq or dry fry your pineapple wedges with a touch of sugar and watch the magic happen. The taste is tropical heaven! INGREDIENTS
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