Dried orange peel is a classic botanical for both beer and spirits, adding a soft, fragrant citrus character without the acidity of fresh juice. It's used in around a third of all gins - Beefeater and Warner Edwards both show clear orange notes - and is a cornerstone of Belgian witbier, where it pairs beautifully with coriander.
- Gin: complements spicy, earthy botanicals like cassia, cinnamon, cloves and nutmeg. Infuse around 1-2 tablespoons per 750ml, to taste.
- Beer: excellent in witbier and wheat beers, and surprisingly good in a stout.
All gins use juniper as a base; botanicals like orange peel are then layered in to create a signature flavour.
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