How to Make a Large Zest Garnish

In this segment, we’re going to learn how to do a fat lemon zest. Sometimes you want a fat zest as opposed to a thin zest to express more oil into your cocktail. It’s not always about garnish. Its sometimes flavor as well.
In this case, we’re going to use a Y peeler as opposed to our thin peeler that we used before. You start from the top and you work your way down. The bonus to this type of zest is you're going to get very little white pith on the bottom. The reason that’s important is the white pith is quite bitter and will add a bitter component to your drink which you may or may not want. Once I've done the zest, I want to squirt it into the drink. And you're going to see oils just pour into that. Then rub it around your rim which will give more oil flavor to it. And before I put this in the drink, I'm going to want to clean it up a little bit before I do a nice spiral. So I'm just going to cut the edges off with a knife. This be a nice symmetrical zest and again taking my swizzle stick, wrap it around. And I'm going to get even more oil as its being pressed. The pores are going to be open. Lots of lemon flavor and drop it in the drink. And there you have it, your fat lemon zest.


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