How to make curled citrus twists
This is a simple guide to show you how to make citrus twists that stay curled in your drink! I use a lemon twist every day in my espresso, so I've gotten quite a lot of practice at this. Enjoy!
Start with very fresh citrus fruit-- if it is at all passed it's peak, it will be harder to cut the zest away from the white part (the pith).
I am using organic Meyer lemons. The fruit does not have to be perfect, you can have a couple scratches here and there. Once the curls are made, any scratches won't be visible.
I have an OXO citrus twister. You can also use a very small, very sharp paring knife
Start the twist in the middle of the fruit.
Keep twisting -- use an upward motion with your wrist.
Lemons at various stages of being twisted. The one on the right has given almost as many twists as it will offer.
I use as much as possible.
Now, the fun part- curling them. Wrap the twist around your cylindrical object-- this makes the curls.
I have used a variety of objects including an olive fork, a dining spoon, a cocktail stir stick, and a chopstick. Anything of this size works.
Let dry for a day, or overnight. Letting them dry completely allows them to stay curled while in the drink- this is perfect for a party.
They stay curled, even in your drink. Perfect for your martini, or coffee.
Coffee, with a twist!
- Lemon, orange or limes, whole
- Twist cutter or very small sharp knife
- Cylindrical object, like a chopstick or pencil
Olympia & Seattle