Orange twist

A strip of orange peel, expressed over the drink so its oils land on the surface. Orange carries more oil than lemon and a rounder, sweeter smell, which is why it sits on stirred bitter drinks - the Negroni, the Boulevardier, the Old Fashioned - where a lemon twist would read as sharp against them.

The pith is thicker than a lemon's, so take the strip shallow: press lightly with a Y-peeler and stop as soon as white starts to show. A strip carrying pith curls hard and brings bitterness into the glass with it.

Hold it skin-side down a few centimetres above the surface and pinch it once, then wipe the rim and drop it in. Flaming is the other way: warm the skin, squeeze it through a lit match, and the oils catch as they cross the flame. It smells toasted rather than fresh - a different drink, not a better one.