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1:01 How to. Flaming an orange peel is the perfect way to garnish cocktails with orange flavour notes, like the Cosmopolitan. Not just an impressive trick to wow your guests, the caramelised orange oils really add something special to the aroma and flavour of the drink. In just 60 seconds, Joe will show you how to do this perfectly.
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1.) Take a washed, firm-skinned orange and use a sharp knife or vegetable peeler to cut a an ample peel (a silver dollar-sized disk or slightly longer strip works well), taking care to avoid the flesh. 2.) Strike a match and wait a moment for the sulphur from the match head to burn away. (Lighter fluid can affect taste and doesn't look as.
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turn the orange in your hands. so that you get kind of the perfect little circle of orange. Want to try to avoid the pith if you can. I like the wood matches. Just light this. You want to hold it.
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Combine the orange juice, sugar and lemon juice in a broad non-stick pan, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Add the mixed fruits and corn flour-water mixture, mix well and cook on a medium flame for 2 minutes, while stirring occasionally. Keep aside. Pour the rum into a large spoon and warm it on a.
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The S.O.S. Mai Tai. Another impressive, flaming take on a classic Tiki drink, the S.O.S. Mai Tai is a tropical rum cocktail that uses Jamaican rum and white rum mixed with lime juice and orange Curacao. You serve the Mai Tai in a high ball glass, topping the cocktail with a flaming lime shell.
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Step 2 Add 1 teaspoon water, then 1 orange wedge to each glass, and muddle to combine. Top each glass with 1 ½ ounces bourbon. Add one large ice cube and stir with a narrow spoon until well.
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Light a match; hold the lit match several inches above the cocktail. Hold the orange peel colored side down, about two inches above the lit match. (If you wind up with match soot on the peel, you held the peel too close to the flame.) I prefer to wave the peel slowly over the match for a couple of seconds, to help warm the oil so it lights more.
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Whiskey fans, this Flaming Orange Old Fashioned is the only way to drink one. Full recipe: http://dlsh.it/gsmfatg | recipe, whisky
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Begin with a large, thick swath of orange peel, about 1 inches by 2 1/2 inches. Holding a lit match or lighter between the peel and the surface of the cocktail, squeeze the oils so they pass through the flame and onto the drink's surface. From there it's business as usual, wiping the rim of the glass with the orange peel and deciding whether to.
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Add one slice orange rind, 1 teaspoon burnt orange sugar and muddle the orange rind and sugar together. Add 2 dashes bitters and stir, then add in 2 ounces bourbon whiskey, stir again. You can add a splash of club soda if you like it served that way, or just leave it a true Old Fashioned. Place a few orange rinds on a cooking sheet and broil on.
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1 piece of orange peel. 2-3 cubes of ice. Tools needed are: 1 old fashioned glass . 1 knife. 1-2 matches. 1 shot glass. Use whiskey for a stronger, alcoholic tasting drink. Bourbon can be substituted if a sweeter drink is desired. Generally low to mid range bottles are used. An old fashioned glass is just a short glass.
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Method. Coarsely chop the almonds and pistachios. Peel the oranges and slice them, obtaining about 12 thick slices. Melt a pat of butter in a pan, add the oranges, brown them and add a spoonful of cane sugar at the end. Flambé the oranges with a glass of Grand Marnier or Maraschino liqueur, being careful: the pan must be very hot and the flame.
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The tetradic palette of Flame Orange has four colors - #23FB8B (Guppie Green), #2393FB (Dodger Blue) and #FB2393 (Philippine Pink) in addition to the base color (#FB8B23). A tetradic color palette is complex and, in most cases, should not be used off-the-shelf. We suggest tweaking the colors slightly to achieve desired results.
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The action of flaming an orange peel does contribute some subtle flavor characteristics to the finished drink—not as big a difference as leaving out the citrus peel entirely, but it's there.