35 F (2 C): Very light beers with lower alcohol content.

40 F (4 C): Wheat beers and pilsners.

45 F (7 C): IPAs, porters, and light stouts.
50 F (10 C): Ales and bocks.
55 F (12.5 C): Heavy stouts and strong ales.
45-50 F (7-10 C): Sparkling wines and ross.
50-55 F (10-13 C): Whites and light-bodied reds.
55-60 F (13-15 C): Medium-bodied reds.
60-65 F (15-18 C): Full-bodied reds.
Fruit/Vegetables: Bartenders often use fruit to add a touch of flavor, either as a complement to the
drink, or to contrast a flavor in the drink.
Lemon: Lemons are used to add a bitter or sour note to a drink, and are often used in iced tea based
drinks.
Orange: Oranges add a refreshing and sweet citrus note to a drink. They are usually added to drinks
like Tom Collins or drinks containing orange juice or orange liqueur. They are even sometimes paired
with heffeweizens and wheat beers.
Cherry: Cherries are famously used for old school whiskey drinks like Manhattans, but are also used to
add a fruity note to desert drinks (usually atop whipped cream).
Olive: There are various types of olives available, but they are most often used to add a subtle flavor to
martinis.
Lime: Limes are used very much like lemons, except that they are used primarily for drinks that use
tonic or club soda, as well as margaritas.
Apple: Apple slices are often used as a garnish for apple flavored drinks, especially apple martinis.
Pineapple: Used to garnish fruity, tropical drinks by accentuating the flavors as well as adding to the
aesthetic of the drink.
Celery: Classically used to garnish a Bloody Mary, although bartenders like to use the Bloody Mary as
a platform for unique garnishes, like pickles, lobster tails, sliders, bacon, etc.

Spices/Herbs:

Salt: Salt is most classically used to garnish margaritas (you will probably want to ask your customers
to specify with salt of without salt).
Pepper: Often used for a Bloody Mary, but different variations are used for martinis and even
margaritas, as well as mixed drinks (peppercorn, pink peppercorn, etc.).
Mint leaves: Mint leaves are usually muddled into drinks like mojitos and mint juleps.

Sugars/Sweets:

Sugar: Used to garnish dessert-themed martinis (candy and cookies are also sometimes used).
Chocolate: Chocolate is used either in pieces or as shavings to garnish sweet drinks.
Whipped cream: Added to top off coffee- or dessert-themed drinks.
Inedible garnishes: Inedible garnishes are used to add color, flair, or a theme to drinks. Some popular
inedible garnishes include plastic swords, sparklers, and fancy straws.