Earls Bar Prep Manual

26 CITRUS ZEST GARNISHES 3 ❖ CCP: Wash hands & (Wear Gloves where required) 1. Grade each whole, fresh lemon or lime to ensure there are no blemishes or brown spots. Wash each piece of citrus fruit. 2. Clean container before filling with fruit. 3. Fill display container with fresh fruit every morning. Rotate fruit out at the end of the day for juicing. 4. Using a vegetable peeler, pull length wise zest pieces of the citrus fruit ensuring no pith. 5. Each length should be a minimum of 2” length x ½” wide. Maximize the length of the zest by applying pressure. 6. Flex the Zest in half length wise with the outer skin, colored side, exposed OVER THE MARTINI like a taco. This will release the oils in the skin. 7. Wipe the rim the Martini glass with the skin of the flexed Zest. 8. Place the Zest peel side up on top of the cocktail. HOLDING: ZESTS ARE PREPARED TO ORDER. YIELD: 4 ZESTS PER FRUIT PREP: AS PER ORDER UPDATE: 01/31/13 CB