Citrus Peel Garnish
[1] Citrus peels can garnish both sweet and savory citrus drinks (both photos courtesy The Skylark | NYC).

Tricolor Martini Olives
[2] Tricolor olive Martini garnish.

 

We were peeling blood oranges yesterday when we remembered this cocktail garnish (photo #1) from The Skylark, a cocktail lounge in Midtown Manhattan with panoramic views of the city.

Save the peels after you juice citrus fruits, put them in freezer bags, and you’ll have an instant cocktail garnish for savory or sweet drinks.

We especially like this tricolor peel presentation (we actually eat the peels, too—a tasty nibble).

  • You can also use the peels to garnish soft drinks, iced tea and mineral water.
  • You can serve them on a pick, for easy renewal (and in our case, eating).
  •  
    The cocktail in photo #1 is a Pisco Yuzo Apéritif, developed for Earth Day. It has an international theme: pisco from Peru, Lillet from France and yuzu juice from Japan.

    Combine them in a 2:1:1/4 ratio.
     
     
    BONUS TIP: OLIVE MARTINI GARNISH

    For all who love multiple olives in their Martinis, here’s another tip from The Skylark (photo #2).

    They call it “a redhead, a blonde and a brunette walk into a cocktail.”

    This is not gender-related comment. All humanity comprises redheads, blondes and brunettes.

     

      


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