Orange peel is the outer colored layer of the skin of the orange, which, like all hesperide fruits, is thick, bumpy, and studded with oil-producing glands. Commonly used in both cooking and baking, orange peel can also be candied, used as a garnish, or expressed over the top of a cocktail to provide an aromatic punch to the drink. If the orange peel is cut into small pieces, especially with a citrus zester, it is usually referred to as zest.
An orange spiral is a long twist of orange peel, typically cut using a channel knife. Orange spirals are almost always used as a garnish, and can be hung from the rim of a cocktail glass in a decorative fashion.
Orange oil is made up of almost 90% limonene, a monoterpene aromachemical with a typical orange aroma. There are also small amounts of Bergaptene and Myrcene as well.
Some popular cocktails containing Orange peel
- Spice Trade (Ran Duan) — Genever, Guatemalan rum, Pedro Ximénez Sherry, Bonal Gentiane Quina, Bitters, Orange peel
- The Mexican Hoskins Cocktail — Blanco tequila, Maraschino Liqueur, Triple sec, Ramazzotti, Orange bitters, Orange peel
- Guyanese Missile Crisis — Rum, Coffee liqueur, Averna, Orange peel, Cream, Demerara syrup
- 1794 — Rye, Campari, Sweet vermouth, Bitters, Orange peel
- The Divine Lorraine — Elderflower liqueur, Bourbon, Amaro Nonino, Sweet vermouth, Orange cream citrate, Orange peel