Recipe Detail Page

Using a paring knife, score peel of one large orange in a top to bottom fashion, into eight equal-sized segments. Do the same with two lemons, but score peel into six segments each. Repeat with two limes, scoring peel of each into four segments. Remove each segment in one piece. Using a paring knife, place a single piece of peel pith side up on a cutting board and remove as much pith as possible; the thinner the peel, the less bitter the confetti. Use a paper hole punch to create citrus peel confetti by following the edge of each piece of peel and punching along its full length. Garnish each cocktail with 1 tbsp (15 mL) confetti.