Lemon peel is the thin, yellow outer covering of the [ingredient=lemon lemon], which is typically used in cooking and baking to provide characteristic lemon aroma and flavor to dishes without the acidity and extra liquid adding [ingredient=lemon-juice lemon juice] would involve. Commercially, lemon peel is mechanically processed to make lemon oil -- there are small glands in the peel that rupture, releasing the oil.
The aroma of lemon peel is sharp and fresh, with a strong, waxy-lemon-floral aroma, which is mainly limonene, beta-pinene, and gamma-terpinene, with neral and geranial also contributing some scent. In cocktail usage, lemon peel can either be muddled in the bottom of the tin to release oils, or used as a garnish to provide lemon aroma with each sip.
Lemon peel can be cut into small matchsticks or removed from the lemon with a citrus zester to make [ingredient=lemon-zest lemon zest].
Some popular cocktails containing Lemon peel
- Steppin' Out — Gin, Palo Cortado Sherry, Dry vermouth, Crème de Banane, Lemon peel
- Against the Grain — Gin, Dry vermouth, Pear eau de vie, Crème de Violette, Apricot liqueur, Lemon peel
- The Night Terror — Rye, Maurin Quina, Black Balsams, Blackstrap Bitters, Lemon peel
- Fillmore — Cognac, Manzanilla sherry, Fernet Branca, Absinthe, Cinnamon syrup, Lemon peel
- Cherchez Le Parc — Cognac, Dry vermouth, Herbal liqueur, Cassis, Suze, Absinthe, Lemon peel
- Van Buren — Citrus vodka, Amaro, Sweet vermouth, Chocolate bitters, Lemon peel
- Spyglass — Gin, Dry vermouth, Aquavit, White Crème de Cacao, fennel liqueur, Lemon peel
- Rose Plane — Irish whiskey, Amaro Nonino, Ramazzotti Aperitivo Rosato, Lemon juice, Salt Solution, Lemon peel
- The Naughty Sundress — Old Tom Gin, Manzanilla sherry, Elderflower liqueur, Basil eau-de-vie, Peach bitters, Lemon peel
- Fenton's Phantom — Pimm's No. 1 Cup, Aromatized wine, Swedish Punsch, Orange bitters, Lemon juice, Lemon peel