Lemon peel is the thin, yellow outer covering of the lemon, which is typically used in cooking and baking to provide characteristic lemon aroma and flavor to dishes without the acidity and extra liquid adding lemon juice would involve. Commercially, lemon peel is mechanically processed to make lemon oil -- there are small glands in the peel that rupture, releasing the oil.
The aroma of lemon peel is sharp and fresh, with a strong, waxy-lemon-floral aroma, which is mainly limonene, beta-pinene, and gamma-terpinene, with neral and geranial also contributing some scent. In cocktail usage, lemon peel can either be muddled in the bottom of the tin to release oils, or used as a garnish to provide lemon aroma with each sip.
Lemon peel can be cut into small matchsticks or removed from the lemon with a citrus zester to make lemon zest.
Some popular cocktails containing Lemon peel
- Sazerac 1962 — Rye, Peychaud's Bitters, Herbal liqueur, Sugar cube, Lemon peel
- Boston Common — Rye, Cognac, Sweet vermouth, Amaro Nardini, Lemon juice, Lemon peel
- Oxford Comma — Gin, Dry vermouth, Herbal liqueur, Maraschino Liqueur, Celery bitters, Lemon peel
- Scofflaw — Rye, Dry vermouth, Grenadine, Lemon juice, Lemon peel
- Rapscallion — Islay Scotch, Pedro Ximénez Sherry, Absinthe, Lemon peel