“And then there’s the lesson in peeling oranges—pull from one end of an orange to the other to create a swath of rind, about an inch thick and three inches long, that is twisted to express its oils and dropped into drinks as a garnish. I am confident I’ve mastered this until I see a customer (a fairly well-known bartender himself) pick his orange peel out of the glass and hold it up to his buddies, laughing. The peel, split in the middle, looks like a vagina.”
— Julia Kramer, “There are tears in your cocktail”
Take it from me: it is such a treat to have a food critic as your tour guide in Chicago.
