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Published on Oct 20, 2008
Caramelized citrus oils: You never knew how crucial they were, says this CHOW contributor.
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TRANSCRIPT So you finish making your Negroni and you want to put a flaming citrus peel garnish upon it. You grab your orange, your paring knife, peel small piece off. Grab your match. Gently bring in the flame, just in front, back and forth, bringing the oils of the skin to the surface and ignite. Caramelizing the oils right over the cocktail, rubbing the skin around the edge of the glass and drop the pith into the cocktail.