I always end up going back to my stack of disposable. “It’s like shaving your legs with a disposable razor. “They get rusty pretty quickly on your well or sink,” she says, and the blades inevitably dull. Whatever you do, Spiegel says, don’t spend a ton of money on your peeler. “And the Y-peeler is best for bigger fruits with a round shape.”Īllen is a fan of Kuhn Rikon’s Swiss Peeler, which starts at $5 each, or the $5.99 peeler from Cocktail Kingdom. “A pro of using the Y-peeler is that it’s able to slice a very thin slice of peel, thinner than what you can get using a straight peeler,” says Camille Wilson, founder of The Cocktail Snob. If you want an orange peel for a Negroni, for example, you can hold the bulbous fruit “like a baseball,” he says, and lightly press the peeler from top to bottom to artfully remove an even strip. “A Y-peeler is pretty amazing in terms of how it allows you to manipulate the object you’re peeling in a range of motion,” says Allen. We talked to drinks professionals across the country to ask about the pros and cons of each type, and the models they swear by. So, what’s the best peeler for your home bar? There are two main categories: a Y-peeler, also called a Swiss peeler, which has a blade perpendicular to its handle or a straight-edged peeler, which is shaped like a pen. “Of course, a peeler is meant to peel, but how you manipulate that peeling action really matters.” “Any tool has functionality,” says Ezra Allen, bar professional, beverage consultant and co-owner of Cane Collective in Baltimore, Maryland. If you leave on too much when you add a lemon twist to your martini, that’s all you’ll taste. For example, the white pith just below the brightly colored skin of citrus fruits is quite bitter. Peelers are vital to bartenders because how you peel a fruit or vegetable changes its appearance and flavor. Many of them are always in my armory behind the bar.” She’s partial to “a sharp, cheap Y-peeler. “There’s nothing we bartender nerds like arguing about with other bartenders more than why our tools are better,” says the general manager of the global Miracle bars franchise*. Like many cocktail professionals, Joann Spiegel feels strongly about her peeler.
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