Flaming an orange peel

This is a great way to garnish a drink while giving it a hint of burnt orange flavour as well, in a similar way that bitters can add that extra touch to a drink.
I learnt this technique by reading Dale DeGroff's book.

1. Using a small sharp knife, cut a strip of peel off the orange. It should be around 2 cm wide, and however long you can manage. Breaking all the rules, cut towards you - this ensures that you get as much sweet orange skin and as little bitter white pith as possible. Its better to cut from pole to pole than around the equator.
2. Delicately hold the peel lengthwise between your thumb and forefinger (so you're holding across the thin bit). Don't squeeze it yet.
3. Hold the peel in your good hand, the outside facing the drink at an angle, and hold a lit match with your bad hand between the peel and the drink
4. Snap the peel, spraying its oils through the flame and onto the drink - the flame with burn the oils and it gets a bit warm but you won't burn yourself at all

Photo: Phil

And there you are. Some may say it's too much work for too little gain, but it can certainly make the Manhattan much better.