Backyard Bartender EPx.1 - Garnishes. Would a cocktail without a garnish truly be a cocktail?
January 28, 2023
There are only a few days left in "Dry"uary and I would be lying if I were to say that I made it without a few "Cheat Days." It started with a half glass of wine during the second week and then a Grey Hound one day when I had to vacate for the housekeeper. Well one thing turned to another and here we are! Celebrating the soon to be end of Dryuary.
In my never ending quest to keep you, the reader, entertained and updated on clever, new, and exciting cocktails that are easily made at home we will be talking about the importance of garnishes. Not just garnishes but fresh and fragrant garnishes that will elevate your mixing skills to well above those of the local watering hole down on Main Street.
Garnishes for cocktails can include a variety of different
ingredients, such as fruits (such as citrus fruits, berries, or tropical
fruits), herbs (such as mint or basil), nuts, spices (such as cinnamon or
nutmeg), edible flowers, and even vegetables (such as cucumber or olives). They
can be used to add flavor, aroma, or visual appeal to a cocktail. Some examples
of garnishes include a twist of lemon or lime peel, a cherry, a sprig of mint,
a sprinkle of cinnamon, or a skewered olive.
Would a garnish by any other name still taste as sweet?
In my mind a garnish should serve 3 purposes.
Firstly, It should be pretty. In the book *Tequila Mockingbird* the author lists Garnishes under the section "Decorating a Drink." But is pretty enough? Would a shot of tequila be enhanced by the addition of some edible flower. I think not! (Unless it was on fire or something cool like that.) No, pretty isn't enough to contribute to a well mixed cocktail
Nextly, it should add to the flavor. This goes back to the dive bar down on the corner. Almost any well drink and be improved with a wedge of lemon or lime. AND it make the drink feel so much more sophisticated. "Vodka and soda with a twist of lime!" Without the twist it would just be bubbly and vodka flavored water. But many cocktails depend on the garnish to make them what they are. What would a dry martini be without the olive?
Lastly, the is fragrance. Does fragrance really make a difference? ABSO-F'ing-LUTELY! An Old Fashioned without a spiral of orange peel twisted over the top and rubbed around the rim of the glass?! Bourbon flavored orange juice! A Lemon Drop without shaved lemon peel squeezed of the cocktail and dropped in 5 seconds before serving? Let's just mix our Lemon Drops with Kool Aide! The fragrance of the garnish should tickle your nose just a spit second before it hits your lips.
Last of the lastly is the one drink that breaks all of the the "Garnish" rules, The Bloody Mary. I have seen these garnished with everything from a simple green olive to a triple cheeseburger and everything in between. If it can be put on a skewer and jammed into a glass, it is fair game.
These secrets are simple, use a garnish that is proper for the cocktail that you are making.I think we can agree that a good ribeye steak should never be garnished with a scoop of vanilla ice cream. The same holds true for a quality cocktail. A Lemon Drop should have bit of lemon peel but never a wheel or wedge.
Always use the freshest ingredients available. Read that again, Always use the freshest ingredients available. Have you ever been to a bar and the lime wheel garnish has started to turn at the edge of the peel. That is most likely because it was left over from last night or maybe was cut with a dirty knife. Don't be that guy. If you have something in the garden that you can pick and use, even better. I grow basil, rosemary, and cilantro just to have on hand. Last year I planted a lemon tree and Mexican limes.
Most garnishes are best when used in moderation. Balance should be your goal. Just enough to enhance the drinkers experience.
Don't be afraid to experiment.
Thanks for Visiting the Backyard Bartender and
until next time America!
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