Garnishing Drinks

Cocktails should not only taste good, they should also do something for the eye, because it is a familiar fact that the eye drinks with you. Give your imagination and creativity free reign when you get to I the final step of cocktail making--garnishing. There are very few drinks for which a embellishment is superfluous or even frowned upon. There are the classics whose garnishes have been! predetermined by generations of bartenders, such as the olive in a Dry Martini, the cherry in a Manhattan, the pearl onions in a Gibson the mint for juleps, and cucumber peel for Pimm's. For all exotic and tropical drinks, and especially for fancy drinks, you can do anything your heart desires as far as garnishing is concerned, I but you should bear a few rules in mind.

o Only use ingredients for the embellishment that are convenient for the drink in terms of both taste and color.

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o The embellishment is supposed to decorate the drink, not adulterate it, overload it, or even push it into the background. Less is often more. Generally, just a slice of orange perched on the rim of the glass, a wedge of lime, a spiral of lemon peel, a maraschino cherry, or a sprig of mint is enough.

o If you use fresh fruit, make sure that it is ripe and fault free and that you slice it carefully. Twists of citrus-fruit peel are best cut with a potato peeler or with a citrus zester, which is what professionals use. When selecting fruit, there is no limit to what you can use, in case,granted it is edible. Small fruit is very suitable, as well as pieces of fruit, such as baby apples or pears (canned), banana slices, black currants, Cape gooseberries, grapes, kumquats, lychees, maraschino cherries, melon balls, and raspberries.

o Cherries give you great scope because you can pick between red or green maraschino cherries, which are both facilely available from supermarkets. In specialist stores, you might even find golden, orange, and black cherries, as well as sour-tasting Amarena cherries which are preserved in a rum syrup. If you want to use fresh cherries, pick pairs of cherries on the stem, if possible. Pieces or slices of apricots, citrus fruits, figs, kiwi fruit, peaches, pineapple, and star fruit, as well as wedges of mandarin and lime, are also very attractive. Black and green grapes are highly decorative.

Strawberries and raspberries look great, too, if they are drizzled with lemon juice and then dipped in sugar; they look as though they are hosted. Fruit can also be dusted with confectioners' sugar for an bright finish. Slices of apple and pear, on the other hand, are not very convenient for garnishing because they turn brown quickly. If you want to use them, however, drizzle them with lemon juice to delay discoloration.

Vegetable garnishes are convenient for savory mixed drinks and comprise fiery sticks, cucumber peel or slices, green olives, pearl onions, and cherry tomatoes. Thin slices of pepperoni also make an bright embellishment for robustly flavored, spicy drinks.

Fresh herbs also contribute range in or on the glass. For example, fresh basil goes very well with mixed drinks including tomato or vegetable juice , lemon balm goes well whenever lemon juice is used; and mint leaves are "the icing on the cake" for drinks based on peppermint liqueur or syrup. A touch of green can be added with pineapple leaves, which are speared on toothpicks or kabob sticks and fanned out, but, of course, you can not eat them.

There are varied ways to practice the art of garnishing. Make a single Incision in whole fruit or pieces of fruit from the middle to the edge and perch them on the rim of the glass. Other pieces of fruit can then be secured to this with a toothpick. You can put fruit kabobs in the glass or rest them across the rim of the glass. The following are a few suggestions for bright fruit kabobs.

Pineapple kabob

Cut a slice of pineapple into 8 pieces and cut out the heart. Spear a few pineapple leaves on a large skewer. Alternately skewer pineapple pieces, black grapes, and red maraschino cherries onto the skewer.

Mar fruit-kiwi fruit kabob

Spear 1 strawberry with a stem, 1 slice of peeled kiwi fruit, a slice one star fruit, and a sprig of lemon balm leaf on a large toothpick or kabob skewer.

Garnishing Drinks

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