Bar Business October/November 2020

Page 12

Let’s talk

BEHIND THE BAR: GARNISHES

GARNISHES

A focus on what goes on top— rather than in— your cocktails. BY ASHLEY BRAY

10

Bar Business Magazine

T

he saying goes that you eat and drink with your eyes first, and that’s just one reason why the right garnishes are so important when crafting a cocktail. “I think it completely dresses up any cocktail and just makes it a lot more attractive,” says Mark Traaseth, national sales manager at Stone Gate Foods, which makes Tater Kegs. “People like to look at a drink and see the elegance of it.” Kevin O’Brien, president/owner of Frescolive—a maker of fresh, ready-toserve olives for garnishing—sees garnishes as playing a supporting role.

October/November 2020

“The garnish is the character actor to a cocktail. It has to be subtle, yet add to the leading booze in the cocktail,” he says. “Taste and color are all very important characters of a supporting role in all cocktails.” Katherine Foley, brand manager at Infinium Spirits, a family-owned spirits company including brands like Seagram’s Vodka, believes garnishes can add both taste and color to a cocktail. “As the final touch and usually the last step in the method of crafting a cocktail, a garnish plays two roles: adding color and a decorative visual to the drink, as well as enhancing flavor,” she says. “That said, the importance of barbizmag.com

Photo: Stone Gate Foods.

Over-the-top garnishes are trending.


Turn static files into dynamic content formats.

Create a flipbook
Issuu converts static files into: digital portfolios, online yearbooks, online catalogs, digital photo albums and more. Sign up and create your flipbook.