There’s probably no more common cocktail directive than “with a twist.” While it seems fairly obvious that whatever drink has been ordered will appear with some form of citrus peel, how it’s actually going to impact the cocktail is often not so clear-cut.
Will the drink contain citrus juice, zest, oils or just something decorative in the glass that won’t affect the balance of the cocktail itself? Depending on the bar, “with a twist” might get you a wedge, a wheel, a strip, a spiral or maybe even a dehydrated disk that’s as beautiful—and about as edible—as a stained-glass window. And, if it is, in fact, imparting flavor, is this garnish actually helping the cocktail or could it be hurting the end result? Let’s dig in.
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To Twist or Not to Twist?
“Twists are great for classic martinis, which benefit from the oils. [They] subtly flavor the rim,” says Gustavo Zamora, bar manager at Oceans and Carlotto in New York City. “But sometimes they can harm the drink; if they get inside the glass and stay there too long, they add another profile note that isn’t needed.”
It’s true: The bitterness of pith, the cottony white layer between the peel and flesh of citrus fruit, can throw a cocktail off balance. But as long as the twist (also called a citrus curl or citrus spiral) sits on the edge of the glass, the oils can
This Article was originally published on Wine Enthusiast
