Any bartender with respect for himself knows that they have a variety of tools to present their cocktail best. One of these tools the flair in the presentation of their cocktails, and another is professional knowledge of the ingredients. However, the tool that I will touch on this article is garnish.
Garnish is like cherries on top of a cake. In Danish, garnish is best translated to “decorate”, so one can garnish a cocktail. Many have probably seen this by an umbrella in a drink, but, that belongs to the 80s and we are now in the 21st century. Therefore, now there are a myriad of ways to compliment a drink as best as possible since garnishing a drink has matured. In another article on this page is one of the latest trends of garnishment, molecular mixologi. This is a very advanced process and therefore requires some preparation.
I will focus on garnishments that are accessible to young bartenders. First and foremost, you must use the right tools to make the perfect garnishment:
Lemon Peeler: A bit like a potato peeler in appearance and is used to peel the lemon / orange flakes or ratchets. This is used for example, to make an orange twist or lime spiral.
Sets: Used to make small figures of flesh. For example, this is used to make melon beads.
Channel Knife: Used like the lemon peeler and also used to peel the fruit, but the channel knife does it in finer ratchets and makes it easier to make large fruit spirals.
Peeler / Zester: Used to tear citrus fruits to make fruit strips
Cutting board: A must to protect the table and avoid having to clean more than necessary
Sharp kitchen knife: Used for the most basic garnishment such as cutting lime
Cocktail Spear / Toothpick: Drilled through the fruit to hold several fruits together, for example. orange flags and olive skewers
With all the equipment there so many opportunities to express ones creative side. For starters, you can make some of the classics within the garnishments:
1 Lemon Peeler / Kitchen Knife
It is important to have a very fine orange, as it should be as attractive as possible. Add peeler / knife flat against the orange at the bottom and begin quickly to run it through the outermost of the shell and it is important not to get the flesh with it. The orange twist should never be wider than 2cm and no thinner than 1cm. Used for example. to: Mimosa and Negroni.
ATTENTION! The orange twist can twist in dark rooms for oil, which simultaneously set fire to in order to “flame” orange and provide an impressive visual look! Most often rubs against the glass edges to increase the taste and scent experience when twisted on the glass top for flavor.
1 Cocktail Spear
Take the 3 olives and plug them across the cocktail spear. It is important to put them close together to give the best presentation and since there is little left of the length of the cocktail spear one can also easily peel them off if he does not want to drink it with olive skewer in.
1 Marachino cherry
1 Cocktail Spear
1 Kitchen Knife
Start by cutting a pineapple right. This is done by cutting a slice of pineapple (about 0.4in thick) and then cuttin it into 4 equal pieces or 1/4-del of. The pineapple can sit on the side of the glass and is cut to a scratch in the center of the disc pineapples. It is also VERY important that the fruit is not overripe, so the flesh can not endure resistance.
Finally put Marachino cherry on the outside of pineapple slice with cocktail spear. This garnish is used particularly to: Mai Tai, Zombie, and June bug.
1 Kitchen Knife
Lime disc is one of the most popular garnishment and is probably one of the easiest. Cut the lime in two lengthwise. Take half the lime, place it “on the stomach” and cut in half and again at each of the two quarters of lime. There are thus 8 lime slices from 1 lime fruit. As I said, lime slice is one of the most used garnishments, here are just a selection of cocktails with lime slices: Cuba Libre, Moscow Mule, caipirinha, Caipinoshka and Fidel Castro
ATTENTION! Lime disks are also used in many of the characteristic muddlede cocktails, for example the Mojito
1 channel knife
Place channel knife at the bottom of the lemon and begin to peel spiral across the lemon to get as much “curl” of the spiral as possible. The coil should be 1-1.5 cm wide. When it has finished put it down so that the coil is only equal to the glass, the remainder being out of the glass. Lemon Spirals are used in: French 75 and Horses Neck
Se also: How to make an Old fashioned drink
1 Kitchen Knife
Melon balls found in so many places yet, but since you can use broadly all the melons, it is possible to find the color melon you most want to compliment your drink. The melon balls give a unique appearance to drink and can easily impress people because of creativity. Start by cutting the melon lengthwise and scrape out the seeds. After this, all the pulp are free. The idea is to make the balls as round as possible. This is done by a flick movement – much like the way you make ice cream on. Used for example. to Melon Daiquiri
ATTENTION! It is in addition to the pouring liquor melon beads, for example. triple sec and / or a flavored vodka and some juice, and then put it in the freezer and make “drunken melon balls.” They may, for example. can be used for the appetizer or to complement to a dessert[author][author_image timthumb=’on’]http://www.drinksmeister.co.uk/wp-content/uploads/Math.jpg[/author_image] [author_info] Hej allesammen!
Hi all! My name is Mathias Trier Mortensen and lives and works in Odense. In my student days, I took the EBS course in Kos and since then I have been fascinated by bartending profession. On weekends I work at Club Retro in Odense, Denmark[/author_info] [/author]