HIBER-NATION:
EDISCOVER the lost art of the cocktail garnish, with these simple and effective creations from your home garden.
There’s nothing quite like sipping a freshly made cocktail, but the most satisfying libations do more than simply quench your thirst. The very best cocktails are a multi-sensory experience: a feast for the eyes, the senses and the soul.
Cocktail garnishes add more than just visual appeal. They’re also responsible for subtle aromatics and flavour finishing touches that add depth to a drink. A well-chosen cocktail garnish has the power to elevate.
What would a martini be without its signature
Sicilian olives? Try to imagine that spiced apple sour sans cinnamon quill.
Garnishes don’t have to be complex, either. And to prove it, we called in some expert guidance from the cocktail culture connoisseurs (try saying that five times fast) at QT Sydney.
QT Sydney Bars Manager Aaron Shuttleworth shared some easy and effective garnish recipes and tips, which we can all make at home. are herbal tinctures and aromatic potions created by soaking herbs in a spirit, like vodka. They generally imbue a cocktail with subtle botanical flavours. soak a handful of your favourite herbs in vodka, remove after two hours and strain the liquid. Put in a small (200ml) spray bottle (you can buy these online for $5) and use to coat your glass.
are a simple and striking way to level up your cocktail of choice. These subtly sweet garnishes are generally made from candied fruits and flowers.
Mix 1 egg white with 1 teaspoon of water. Paint onto leaves, then sprinkle white sugar on both sides. Leave on a rack to dry overnight.
aren’t just a time saver, they also reduce waste and last for a long time. “As well as looking great, dehydrated garnishes hold more intense and concentrated flavours,” our guide explains.
Either airdry your favourite herbs on a tray lined with baking paper somewhere dark and temperate, or dry them in the microwave on a plate between 2 sheets of paper towel.
are one of the simplest ways to finish a cocktail. If you’re keen to look like a real pro, Shuttleworth suggests investing in a fancy hole punch, which can be used to add striking cutout effects to leaves.
“If you’re using fresh leaves like mint or basil, then give them a gentle slap or press to release the aromatic oils within before garnishing.”
When it comes to choosing a garnish that will complement your cocktail, Shuttleworth suggests taking your cue from the drink’s featured flavours.
“Look to match your garnish to the main flavours in the drink. For example, mint works well with American whiskey (as seen in the Mint Julep), whereas thyme and basil tend to complement more savoury cocktail flavours like bloody Marys and Martinis.”
Floral garnishes are another a creative finishing touch, but be wary about your blooms of choice, suggests Shuttleworth.
“Flowers can be fun, as long as they’re just being used for ornamentation. I wouldn’t recommend people going and eating random flowers,” he says. It’s always best to do your research on edible blooms, if the garnish is likely to be consumed.