Message 23731 of 39188 in General Discussion

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> Honestly I don's like garnishing drinks with what is already in them, 
> and should be enough of to be balanced. A whiskey sour doesn't need a 
> lemon garnish, becouse it should have the perfect amount of lemon in 
> it. Same with margaritas getting a lime. I'd rather use what other 
> fresh fruit I have at hand. Not only contrasting the flavors but the 
> colors as well. Use a blood orange, which has some of the tartness of 
> the lemon, but a little more sweetness. Or a kumquat and a blackberry 
> speared. Once again, two tart fruits, which have a similar profile to 
> lemons, but with a little sweetness added in as well. Maraschino 
> cherries in most drinks add nothing but color and sugar sweetness. 
> You can achieve a similar color with strawberries or raspberries, but 
> also add some dimension to the drink as well.

I see your point but for me the garnish isn't there as a flavor additive (at 
least not when it's hanging on the rim, for a G&T the lime is a crucial 
addition), I don't put a lime on a margarita in order to provide additional 
juice.  Actually I get a touch annoyed when people squeeze it into the drink 
without tasting it as we make some damn good margaritas at my restaurant, 
fresh ones.  

For me the garnish is there more as a nod to the ingredients in the drink, 
putting them on display, if you will.  Just as I might garnish an entree with 
an herb that I used in its preparation, something simple and attractive that 
represents what you're tasting.  That being said I do like the orange and 
cherry on sours, the colors are great and makes for a very attractive cocktail 
overall.