Message 23735 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.

My rationale behind garnishing a lemonjuice containing drink with a slice of 
fresh lemon is that the customer can see that you are using fresh produce in 
their drinks. Fresh lemonjuice equals fresh lemon slice. Sourmix equals dried 
lemon and synthetic cherry (probably skewered together like a shish kebab).

In addition, few people seem to be able to slice a lemon properly without it 
looking like it was either cut with a razor or cut by someone with 5 thumbs on 
each hand. Augmenting the appearance of a cocktail with a slice/ wedge of the 
corresponding juice it contains adds a nice touch. 

Garnishing a whisky sour with a raspberry and a mint sprig might look nice to 
some, but it would detract from the cocktail itself.


 
Cheers!

George S.

"You have your way. I have my way. As for the right way, the correct way, and 
the only way, it does not exist." - F. Nietzsche 

"innovation distinguishes between a leader and a follower" - Steve Jobs