Garnishes can be so much more than aesthetic afterthought.
“Garnish with” this or that is the standard end step in a cocktail recipe. Though last, garnishes certainly shouldn’t be considered the least, providing both added adornment and taste. Olives bob at the bottom of a dry martini, and a leafy celery stalk juts out of a Bloody Mary—these classic final touches to signature drinks complete the creations. A Manhattan without a maraschino is just … meh.
With garnishes, mixologists can fully flex their creativity. Why stop at lime wheels and orange peels when there’s a world of ingredients out there? Here are some ways to embrace elevated garnishes.
Skew for the Stars
When you have a flavor in mind to complement your cocktail, but don’t know where to incorporate it, poke a stick in it. Skewers of fun-shaped fruits or charcuterie-esque meats, cheeses, olives, or vegetables are nice to look at and nibble on.
Example: Tomato Water Martini—The Vault at The Liberty Trust, Roanoke
Let Dust Rain Down
Shavings and powders are a delightful, often forgotten display of garnish use. Powdered edible gold or pearl, crushed freeze-dried berries, indulgent chocolate shavings, and grated spices lay an elegant, enticing blanket over the surface of your drink.
Example: Bee’s Knees—King’s Ransom Cocktail Club, Alexandria
Get in Touch With Nature
Edible flowers bring the garden to your glass, pineapples harken to tropical lands and flavors, and a touch of seaweed sets a maritime mood.
Example: Lavender Honey Lemonade—Wild Rose Beverages, Charlottesville
Photography by Fred + Elliott
Click here to get these three cocktail recipes, and get your garnish on!
This article originally appeared in the December 2024 issue.
