How to make curled citrus twists

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.

And voila!

They stay curled, even in your drink. Perfect for your martini, or coffee.

Coffee, with a twist!