Citrus peeler for cocktails

[Kent Wang]

Does peeling citrus for cocktails call for a specific style of peeler, such as the Y-style or the straight swivel? The Sweethome has detailed reviews of the best vegetable peelers.

I got a channel knife from Cocktail Kingdom and it's great for twists.

[FrogPrincesse]

Kent - I use this swivel peeler from OXO. Not just for cocktails - I use it to peel vegetables too.

[campus five]

Cooks Illustrated ranked a pretty cheap Kuhn Rikon vegetable peel as their top pick, and while it cuts very easily, it doesn't really get a thick enough peel to properly express the oils. The OXO Y-Peeler is my favorite for getting peels to "pop" on top of a cocktail. That said, I try (and usually fail) to replace it regularly, because when it gets dull, it can start to be a safety hazard.

[Kent Wang]

I think I've only seen the Y-style at bars, though haven't paid that much attention.

[Adam George]

We get standard issue chefs' Speed Peelers, though I prefer Victorinox Bar Knives.

[weinoo]

OXO swivel peeler here.

[Chris Amirault]

Most quality cocktail bartenders of which I'm aware use either a peeler, for speed, or a knife, for flexibility and precision. I lean knife: sometimes you just want that citrus oil for flighty first impressions, and sometimes you want pith for slow, steady commitment. Having said that, behind the stick, I'm slow.....

You can't get pith with most peelers, and I understand that, in a busy environment, you want the flashy intro. But if the night is languorous, a knife is the way to go. (Please push any Dexter references from your mind.)