On Garnish

I was looking around the other cocktail sites on the web and came across a neat post on Cocktailnerd. He’s doing a cool party for a charity auction. I offer a few of my murder mystery parties a year as fodder for charity auctions, so its nice to see others do the same! One of the elements of his post that caught my eye (aside from a lamentably low rating in his cocktail comparison for Pegus!), was his discussion of garnishes for his event.

Now, I’m not a big garnisher for everyday cocktails just between Maggi and me. It is more because I hate doing inventory management on fruit, than any dislike for garnishes, however. But when we have guests over for drinks, I usually try to have something for garnishes—A host must have standards, after all.

SAFETY WARNING! Do all your garnish cutting and carving before the drinking begins! Don’t worry about not having enough garnish to last the evening. If you do run out of rim art, your guests will be lubricated past caring… or even seeing… that something’s missing!

That said, Cocktailnerd’s post got me to thinking about how I garnish Pegus, how they should be garnished, and how others have garnished them for me. I prefer a big lime wheel, perched on the rim; it’s simple, elegant, and easy. I’m not sure what I’d do for a fancy garnish, should the occasion demand. Right now, I’m thinking a lime wedge on a skewer, with a long strip of peel tangled around the whole thing. I’ll have to try it to see if it works. The way most bartenders garnish it, unless they ask me first, is with a squeeze; dropping the wedge into the drink after squeezing it in. I hate this. If you used the right amount of lime juice to begin with, the squeeze is unnecessary. And the pulped wedge looks untidy in the bottom of the glass. Bartenders: use a squeeze in drinks where the juice from the squeeze is all the juice needed!

Anyone got a better idea?


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