Garnish with love
A garnish leads us to the cocktail. In fact, it tells the story of what the cocktail is all about. Harmukh Singh Sandhu, beverage manager at the ITC Grand Central, Mumbai, once told me, “Garnishes are a must. They literally complete the cocktail. They enhance the drink’s appeal in multiple ways.”
But while all that is true, the garnish also has to remain practical. I once observed that at a bar, the mint garnish of a guest’s drink was wafting under his nose, interfering with his ability to sip it. Visually appealing, yes, but still not the best cocktail garnish.
The garnish has to also balance out the drink, not overpower it. The colour, size, and flavour of the garnish must be selected carefully. The bartender needs to know how the garnish will impact the taste of the overall drink. Manuel Terron, the global brand ambassador for Midori, once told me that the garnishes often take away a lot from the drink itself. “They are an integral part of the drink, but the garnish does not necessarily make a good cocktail work,” he said.
In fact, many believe that muddled drinks like mojitos or caprioskas can do without garnishes entirely. “They are so packed with ingredients and make use of so many flavour enhancers like mint leaves that one could skip the garnish altogether,” opines Sherine John, bar manager at Mumbai’s Smoke House Deli.
But such bartenders are few and far between. Most of them cannot do without a garnish. Cherries, stuffed olives, lime wedges, orange slices, etc. are all garnishes typically used. But that doesn’t mean a bartender shouldn’t get creative and give his own twist to the concept. Even at house parties, don’t hesitate from trying out exciting combinations.
So what makes for a perfect cocktail garnish. John, who prefers tequila infused pineapple chunks as a personal garnish favourite, says, “It’s the high note that tops off a perfect concoction and also helps balance out the aroma, colour and sometimes, even offset the flavour of the cocktail.” Well said.
Post new comment