garnish is the final touch on a drink, an added bit of embellishment that can enhance the visual character of the drink and differentiate it from otherwise similar drinks. Its choice may be related to the drink’s components in terms of flavor or origin (as, for example, a strip of orange peel decorating a drink that uses curaçao), but a simple contrast of colors between the drink and the garnish may be just as appealing.
There are two types of garnishes: functional and visual.
Functional garnishes, such as citrus twists, may utilize essential oils to change the texture of the drink and to play an important aromatic role, with lemon peel offering fruit aromas and freshness, lime peel giving complex aromas and bitterness, orange peel showing orange flavors and greater or lesser freshness (dependent upon the variety), and grapefruit peel generating a lightly fruity and very elegant nose.
To fulfill this role, all citrus must be fresh, with the skin firm and glossy. Today there are many new citrus varieties, with the only obstacle the cost. See
Aromatic leaves such as mint, basil, or kaffir lime belong in this group as well, even if the impact is only on the nose. Techniques include muddling or shaking these leaves in the shaker or slapping them in your hands; each can release the essential oils on the leaf’s surface. Dried spices such as star anise, cinnamon stick, vanilla bean, and pimento can lend a visual impact to the drink, in addition to their taste influence.
The same happens with a salt rim (whether white or colored) or a sugar rim (regardless of its type): there is both a visual enhancement and an increased mouth feel, influenced by the size of the grains (typically, the smaller the better so that the garnish flavoring and the cocktail are harmonious).
Visual garnishes include berries (strawberries, raspberries, blueberries, cranberries, etc.), pineapple (leaves or slices), citrus wedges (which give the consumer the option of turning them into a functional garnish by squeezing them in the drink), vegetables (celery stalks and such), and edible flowers (rose petals and orchids).
The quality of the garnish is crucial, whether the olive of a Dry Martini, the onion in a Gibson, or the amarena cherry in an Old-Fashioned (often dried to limit the taste impact in the drink). With citrus and vegetables, the variety and even the cut can offer an individual touch, requiring little extra time.
Even a simple straw can be considered as part of a drink’s garnish, particularly if it is unusual in size or color (clear straws are of course the most neutral, ideal for clear drinks, while white straws are better options for the fruitier drinks). The use of accessories such as umbrellas, flags, and swizzle sticks are sometimes requirements of the venue (such as in tiki bars, known for their elaborate, even architectural garnishes) or honor a specific date on the calendar, but these don’t define great drinks. Neither do stunt garnishes, such as mini hamburgers or slices of pizza impaled on skewers and stuck into Bloody Marys.
Castellon, Fernando. Larousse des cocktails. Paris: Larousse, 2004.
DeGroff, Dale. Craft of the Cocktail. New York: Clarkson Potter, 2002.
By: Fernando Castellon