Greetings from Poland! 🇵🇱 I have no idea how it happened but you and your channel got me into making drinks at home. Fortunately, I had some cash floating and stacked up on some basics, like you have in the background there. Imagine my surprise when I made myself an Old Fashioned that was better then the last one I had at a bar! All in all thank you for the videos those are great! Keep up the good work and god speed Sir!
Thanks for a great explanation. So in depth even down to letting the matchstick burn a bit. I noticed you would angle the match initially so it burns faster too. Do you have a list of drinks that you prefer a burnt peel versus a fresh peel?
Excellent, Leandro! Thanks for explaining when to flame and when to not. Makes sense. The Boulder, Colorado Bitters company Cocktail Punk makes a very nice Burnt Orange Bitters, that I can recommend.
@@jimfererro1493 it flames but way worse than orange, also it cant be too ripe as said in video, the skin has less oil(i think) and less "spring" so the oils wont shoot out as nicely
Personally I like my Oaxaca Old Fashioneds with a flamed grapefruit peel: on the one hand grapefruit is the perfect partner for mezcal and on the other it produces a great flame esxplosion! I find this way so damn delicious!
Actually Butane is odorless - however for safety reasons some manufacturers have added odors for safety reasons (like Bic). Just use a good butane lighter or an odorless lighter fluid (for Zippos etc) ie ones which are recommended for cigars. Or just use a match ofc:)
the orange oil passing through the flame will mix with the gas and get onto your cocktail. maybe light a piece of wood on fire? personally I let the sulfur burn off before expressing oils. going to a camping store and getting long burning matches are great to this end.
Maybe I missed it but I was wondering if you drop the coin/ peel into the drink or discard after expressing the flamed citrus oil onto the top of the cocktail.
Would it work to use a lighter to ignite a toothpick an then flame that? Most bars have plenty of toothpicks and a lighter is a more convenient ignition device than loose, single-use matches. Or heck, even use a candle at the bar.
Xanatos712 nothing wrong with just using an old style wooden match that burns slower than a paper match. A candle sputters paraffin that can also ruin a drink (I’ve tried that using a dinner table candle and the mini fireball from the orange peel splashed hot melted wax over the drink).
Caramelize typically refers to the Malliard reaction which requires a carbohydrate. To truly answer your question, you would need to know the exact chemical composition of orange peel oil
orange peel oil mostly consists of monoterpenes with limonene >90%, there is no sugar involved (unless you want to count single molecules from ruptured cells). So no actual caramelization here. It is still possible that the burning of the oil can create molecules that produce a similar smell or taste.
As a bartender, i have expressed the oils over a flame twice. Ive used a lighter and i can easily taste the difference compared to a match. Dont use a lighter; its tacky and it tastes weird. I ordered a old fashioned the other day at a bar and the bartender was flaming a peel over my drink with a lighter i was like "noooooooo" she was like look its caramelizing the oils , i was like oh the notes of butane compliment it and add complexity. Ruined whistle pig .
Greetings from Poland! 🇵🇱
I have no idea how it happened but you and your channel got me into making drinks at home. Fortunately, I had some cash floating and stacked up on some basics, like you have in the background there. Imagine my surprise when I made myself an Old Fashioned that was better then the last one I had at a bar! All in all thank you for the videos those are great! Keep up the good work and god speed Sir!
Thanks for a great explanation. So in depth even down to letting the matchstick burn a bit. I noticed you would angle the match initially so it burns faster too. Do you have a list of drinks that you prefer a burnt peel versus a fresh peel?
That Oxo peeler is the best. I've had mine for 20 years and it still can't be beaten.
edit: Apart from a good knife after watching this.
Excellent, Leandro! Thanks for explaining when to flame and when to not. Makes sense. The Boulder, Colorado Bitters company Cocktail Punk makes a very nice Burnt Orange Bitters, that I can recommend.
Is there any reason why people don't do flamed lemon, lime, or grapefruit peels?
Any citrus works, but orange lights best. Meyer Lemons flame better than regular lemons. I can’t get a lime to flame at all, though.
@@jimfererro1493 it flames but way worse than orange, also it cant be too ripe as said in video, the skin has less oil(i think) and less "spring" so the oils wont shoot out as nicely
2:31 Leandro, when you order a Long Island Ice Tea
GREAT STUFF !!!! Get you some long wooden stem cigar matches, or light a piece of cedar from a cigar wrapper. much easier. no Sulphur
Do you put the orange peel in the cocktail after you flame it?
Personally I like my Oaxaca Old Fashioneds with a flamed grapefruit peel: on the one hand grapefruit is the perfect partner for mezcal and on the other it produces a great flame esxplosion! I find this way so damn delicious!
Can you do the flamed peel on a old fashioned or is it totally wrong?
Hey Leondro! In your prep before starting do you boil off the Wax for the fruit? Just asking to see what your process of doing it is
Thanks meng. Needed this right now.
SO needed this instruction and explanation. Many thanks.
Actually Butane is odorless - however for safety reasons some manufacturers have added odors for safety reasons (like Bic). Just use a good butane lighter or an odorless lighter fluid (for Zippos etc) ie ones which are recommended for cigars. Or just use a match ofc:)
llcoolmartine I repeat you don’t want to drink butane
How does Gas go into your Cocktail? I really dont like matches because of the sulfur.
the orange oil passing through the flame will mix with the gas and get onto your cocktail. maybe light a piece of wood on fire? personally I let the sulfur burn off before expressing oils. going to a camping store and getting long burning matches are great to this end.
@@TheEducatedBarfly not saying this isn't true but it definitely sounds like some bro science
I gotta say I was looking forward to the tasting notes on the water but you ended the video.
What cocktails should a flamed peel go on ?
excellent explanation! thank you!
Maybe I missed it but I was wondering if you drop the coin/ peel into the drink or discard after expressing the flamed citrus oil onto the top of the cocktail.
Krystal Irizarry I didn’t say, but yes you add it to the drink
@@TheEducatedBarfly Thanks, I went back and watched your boulevardier tutorial to check that out in action.
Krystal Irizarry lame flame on that one
Does the burnt peel go into the cocktail or do you just dispose?
Either but usually it’s a discard as you’ll get more burnt flavors in your drink
@@TheEducatedBarfly thank you!
Thank you, guys!
Would it work to use a lighter to ignite a toothpick an then flame that? Most bars have plenty of toothpicks and a lighter is a more convenient ignition device than loose, single-use matches.
Or heck, even use a candle at the bar.
Xanatos712 nothing wrong with just using an old style wooden match that burns slower than a paper match. A candle sputters paraffin that can also ruin a drink (I’ve tried that using a dinner table candle and the mini fireball from the orange peel splashed hot melted wax over the drink).
Great Video!
Can you flame an orange peel for an old fashioned?
Yes
Flamed peel great for Mezcal Negroni
Brilliant!
Thanks 👍🏾
Only some orange varieties have ridges on the peel when they’re ripe.
Do you work at Cole's? Noticed the match book😎👏
Kevin France yes I run the bar at Coles presently
Cool! I guess that explains why it has such a good bar and why I like this channel so much!
Kevin France thanks man!
I was once told that “you can’t Carmelize oil because there’s no sugar in oil” and I’m just wondering if anyone had any input
Caramelize typically refers to the Malliard reaction which requires a carbohydrate. To truly answer your question, you would need to know the exact chemical composition of orange peel oil
orange peel oil mostly consists of monoterpenes with limonene >90%, there is no sugar involved (unless you want to count single molecules from ruptured cells). So no actual caramelization here. It is still possible that the burning of the oil can create molecules that produce a similar smell or taste.
What are a few drinks you would recommend doing this with?
Jared Sasina people do Negronis and some variations like this some people do a Veaux Carre this way as well...you’ll see a few in some upcoming videos
Algomonster fed.
As a bartender, i have expressed the oils over a flame twice. Ive used a lighter and i can easily taste the difference compared to a match. Dont use a lighter; its tacky and it tastes weird. I ordered a old fashioned the other day at a bar and the bartender was flaming a peel over my drink with a lighter i was like "noooooooo" she was like look its caramelizing the oils , i was like oh the notes of butane compliment it and add complexity. Ruined whistle pig .
Bad ass
thnk u
I know I've asked this before, but will you please do a liquid marijuana video??
a clown hey buddy. There’s tons of videos on that drink...
@@TheEducatedBarfly this is true but, have you watched any of them they are all terrible
a clown maybe I’ll do a reconstructed episode on the drink
@@TheEducatedBarfly hey you're awesome man 👍✌
My dad says Butane's a bastard gas
Butane has no taste