spanking for aromatized garnishes is a technique whereby the aroma of aromatic garnishes such as mint is released by a single clap of the garnish between the bartender’s hands or by whipping it against the wrist or back of the hand or straw. The technique was pioneered and championed at the New York City bar Milk & Honey by bartender Toby Maloney (1968–), whose intention was to use a showman’s flourish to enhance aroma as well as calling attention to the drink. See Milk & Honey. Other aromatic botanicals that work well with this technique include but are not limited to: lemon verbena, lavender, rosemary, sage, and basil. See botanical. Care should be taken not to crush, bruise, or tear the garnish, which should be slapped or whipped just hard enough to release the aromatic essential oils. See essential oils.
See also aroma.
By: Chad Solomon