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Standard Garnishes:
  • Olives
  • Onions
  • Cherries
  • Lemon Twists
  • Limes
  • Oranges
  • Pineapple

    Standard Utensils: > also see barware section
  • Sharp Knife
  • Cutting Board
  • Ice Pick
  • Bar Spoon

    Always use fresh, washed fruit. Fruit is not only a decoration, but it affects the taste of the drink if presented properly. Lemons and oranges give more juice if you first soak them in warm water. Fruit should be covered with a dramp napkin and refrigerated if left overnight. Generally, fruit that is cut will not last longer than a day or so. An unatractive garnish will reflect on the quality of your drinks and the establishment. The drinks must look good as well as taste good!

    Twisting a lemon skin properly imparts an incredible taste difference with such drinks as perfect Manhattans, Campagne Cocktails, Highballs and Spritzers. A twist is a small strip of peel that is twisted over the glass to release its aromatic oils. It is then dripped into the drink. The secret to twisting a lemon is to grasp the twist with your thumb and index finger of your left hand holding the pores or yellow side down directly over the drink with your right hand, a combination of twisiting and squeezing the oils from the pores of the mon skin. Using the twist on the rim of the glass will add a little showmanshhip but is not necessary. But if don, be sure to use the yellow side of the twist on the rim. The pulp of the lemon should be squeezed and the juice kept under refrigeration. The juice can be used to alter the taste of the lemon drinks.

    It is important to get as man good size pieces out of a lime as possible as this fruit can be costly. You shoujld get an average of sixteen wedges per lime. When squeezing a wedge of lime, shield the customer with your hand to prevent lime juice from squirting onto the customer. The lime piece is used to moisten the rim of the glass in such drinks as the Margarita, Side Car and Salty Dog so that the salt or sugar will adhere to the rim of the glass. Lime wheels are also used for decorative purposed on Margaritas, Daquiris and Tropical Drinks.

    Orange slices should be cut about 1/4 inch thick as slices that are too thin will be flimsy and slices too thick are not economical. Orange slices are combines with cherries on many drinks. The combination is nick-named "Garbage" or "Flag it."

    (Source: ABC Bartending Schools)

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