Cocktail Course Garnish
Why we garnish
- tells a story
- ex. pineapple frond, "This green thing is not like other plants you have around you. This must be something special, different."
- focuses the nose and tongue
- ex. sometimes a muddled strawberry only imparts a slight flavor to the drink. Garnishing with a fresh strawberry can bring the mind to pay more attention to the taste and, in that way, amplify it
Classic Garnishes
- lemon peel
- lime peel
- orange peel
Ways to employ citrus peels
- wipe the rim of the glass
- inside
- outside
- expressing
- left in the drink vs. tossing
- pith is bitter
Open Questions
- how long does a peel need to be in a drink to make it bitter?
- what does the skin of fresh citrus look like? I've had some dry-ass oranges and limes
- why is the whiskey sour garnished with a cherry?
- why is the whiskey sour sometimes garnished with an orange wheel even when there is (often) no orange juice in the drink?
References
Cocktail Course Syllabus Private
Garnish: CONTINUE HERE rubbing the rim: inside or outside, place peel in?, directing the nose and eyes, presentation, cherry: cheap, luxadro, brandied,