Orange peel
Also called orange twist, orange zest, orange swath
A swath of orange zest, expressed over an Old Fashioned or a Negroni so the oils glaze the surface, sometimes flamed for a caramel note. Navel and Valencia oranges give the best peel; the oil is around 90% limonene. Cut only the colored zest and leave the pith behind.
- sweet orange oil
- zest
- bitter orange edge
- caramel when flamed
- floral
Origin
The sweet orange likely arose in southern China or Southeast Asia, reached the Mediterranean around 1450 to 1500 and the Americas with the Spanish in the mid 1500s; navel and Valencia are the main cultivars. The peel oil, expressed from the skin, is about 90% limonene and has long been used as a flavoring and scent. The expressed orange twist is the modern finish for the Old Fashioned and the Negroni.
Production and safety
Wash and dry oranges before peeling. Cut to order with a Y peeler, trim pith. Flaming: hold the peel skin side toward the drink, warm it over a lighter for a second, then squeeze through the flame away from the guest; keep hair, straws and other guests clear. Wash hands after prep.
Allergens: None
Common uses
- old-fashioned
- negroni
- manhattan (orange or cherry)
- boulevardier
- flamed over a mezcal Old Fashioned
Pours that use it
- Classic
Negroni
Equal parts, Florence, and a count who wanted more
Italy's bittersweet aperitivo classic: equal parts gin, Campari and sweet vermouth, stirred and served over ice with an orange slice or peel.
GinStirredEasy - Classic
Old Fashioned
Whiskey, sugar, bitters and the patience to stir
The original whiskey cocktail: bourbon or rye stirred in the glass with a dissolved sugar cube and Angostura bitters, served over a large ice cube with an expressed orange peel.
WhiskeyBuiltEasy
Sources
- Orange (Morton, Fruits of Warm Climates, Purdue NewCROP), Purdue University NewCROP · secondary source, retrieved 2026-10-11