Cocktail Garnishes....too much or too little?

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     Cocktail Garnishes....Too Much of Too Little?

The Wikipedia description of a garnish is that they are “decorative ornaments that add character or style to a mixed drink”. But did you know that a garnish can also be FUNCTIONAL?

I have always said that cocktails should be 3 things: They should TASTE delicious, (obviously!), LOOK delicious, and SMELL delicious. These can all be achieved through the garnish. A garnish on your drink doesn’t have to just be an umbrella and a flower, it can also be practical and useful, like a twist of citrus.

When I started bartending 20 years ago it was quite common for the bartender to cut lemon twists during their lunch shift to be used later that night. It was a small piece of lemon peel (which by the dinner shift was dried out) that was simply dropped into the drink as a visual aid. As the craft cocktail movement progressed, bartenders realized that placing the peel in the martini did nothing except add a pop of yellow color.

All citrus peels (lemon, lime, orange and grapefruit) have oil in them and when expressed over a drink they release a wonderfully aromatic scent over the top. This can vastly change the way the drink both smells and tastes. That oil is also flammable (yes, flammable!) so if you spray it over a flame it will ignite and the scent then becomes smokey! Don’t worry, it’s just a tiny flame but it can certainly change the overall flavor of the cocktail. Another great example of an effective garnish is the use of fresh herbs. All herbs have an aromatic oil in them, and if you place a beautiful sprig of mint or thyme in your hand and lightly “clap” your hands, the smell will unleash tenfold. Be careful though--- you don’t want to bruise or crush it as most herbs are very delicate and require finesse. Garnishing a drink with a fresh basil leaf or rosemary twig will not only add color and aesthetic to your cocktail but as you bring the glass to your nose you will be amazed at the fragrance from the essential oils.

Now as for elaborate garnishes, I believe that there are certain drinks that not only call for it but need it. I am not referring to the recent Bloody Mary trend where bartenders are adding hamburgers, sausages, celery, olives, pickles and cheese. That, in my opinion, is overkill and really unnecessary. However, a classic Tiki drink often has more than just a slice of orange and it plays along with the overall theme. Tiki cocktails are meant to transport you and the whimsical garnish has a lot to do with it. I remember the first time i went into a real Tiki bar. It was February in Ohio, in the dead of winter. There was a foot of snow on the ground, the outside temperature was below 20 degrees, and the last thing I felt like drinking was a cold and tropical drink. (I had my heart set on hot chocolate). I walked into the bar and immediately felt like I was in the South Pacific on a hot summer day. There were palm trees, hammocks, Tiki statues and Polynesian music. In that moment I completely forgot I was in a winter coat and snow boots. I ordered a drink and it came in a red and orange volcano bowl garnished with pineapple fronds, fresh orchids, lime wheels AND an umbrella. The drink itself was delicious but the presentation was something to behold. I sat and enjoyed that cocktail as much as I ever had enjoyed one before, and totally forgot about the gloom of winter outside.

Have fun with your garnish game when making cocktails. When applicable I always steer towards the functional aspect of a garnish but I also love the option of adding new and unique things to change the overall look of a drink.

-Article written by Cris Dehlavi, The Muse of Mixology- 

My name is Cris Dehlavi and I am a native of Arizona, but have lived in Columbus, Ohio for the past 13 years with my daughter, Desi. I have been running the bar program at “M”, of the Cameron Mitchell Restaurant group since 2005. I am currently the President of Columbus USBG as well as a consultant for bars and restaurants nationally.

in 2013, I attended the rigorous B.A.R. 5 Day Spirits Certification and have been recognized as one of the top mixologists in the U.S.A. I am one of the senior managers of the prestigious apprentice program at Tales of the Cocktail and work as a mentor to many bartenders around Ohio.

My contribution to Got Rum? magazine will include everything from reviews of national cocktail events, articles on mixology, garnish trends, recipes and techniques, to interviews with some of the leading bartenders in the industry.