CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.
bourbon, entertaining, lemons, alcohol, wisdom, party, mixologist, drinks, cocktails, zest, cecconi, mixed drinks
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Great idea! I'm starting a zest jar for cocktail use tonight!
Since I juice a lot of expensive organic citrus I try to save most of the zest for other applications. Pastry, roast chicken, stir fry, fruit ices etc....but now, I'll do it for booze!
My only suggestion would be to try to remove just the outer layer of zest (where most of the essential oils and flavor reside) and leave the white, bitter pith behind.
(I'm like a chocoholic, but for booze)
Thanks, and Cheers!