Ideally, the piece of lemon skin will be 1 to 2 inches (2 ½ to 5 cm) long.
You twist the skin before you drop it into a beverage. Twisting it helps to release the oils in the peel.
Most bars prepare them in advance for the evening.
Cut both ends off a lemon, so that it ends up barrel-shaped.
With a spoon, scrape, scoop and force all the pulp out from inside.
Make 1 slice down the skin, so that it is now a strip.
Roll the strip up tightly, like a tight, miniature Swiss roll.
Now, slice off ⅛ inch (3mm) strips.
You can refrigerate them, wrapped in a damp paper towel or cloth, for up to 1 day. After that, they will start to dry out on you, and discolour.