CREATIVE GARNISHES

STEP BY STEP GUIDE

FROM IMPERIAL CRAFT COCKTAIL BAR, TEL AVIV
DEHYDRATED ORANGE AND NUTMEG DUST
TO CREATE THE DEHYDRATED ORANGE:
1. Take an orange and slicing across the fruit, cut into thin disks.

2. Lay the disks in a dehydrator and run it on a low heat until completely devoid of moisture.
Alternatively, lay the slices on a silicone sheet and place in the oven on a low heat until
completely devoid of moisture.

3. Store for future use in an airtight jar or tin.

TO SERVE THE DEHYDRATED ORANGE WITH NUTMEG DUST:

1. Place your nutmeg powder into a powder shaker.

2. Hold a piece of card above your cocktail, so that it covers exactly half of the surface
of the drink.

3. Dust the nutmeg powder across the exposed surface of the cocktail, holding the
card in such a way that it prevents the nutmeg powder reaching the other half of
the cocktail.

4. Carefully withdraw the card ensuring none of the nutmeg powder it caught falls
onto the clean side of the drink surface.

5. Finish with your dehydrated orange placed on top.

FROM EL COPITAS BAR, ST. PETERSBURG
CRUSTOLOGY
1. Dehydrate the fresh fruit used in your cocktail by placing in a dehydrator or placing on a
silicone sheet in an oven, on low heat, until the fruit is completely devoid of moisture. If the
fruit is of significant size, for example citrus fruits, you’ll need to cut the fruit into thin slices
first. You’ll be able to dehydrate small fruits like berries whole.

2. Once your fruit is dehydrated, add it to a blender and blend until you have a dry powder.
If you don’t have a blender, the same result can be achieved with a traditional pestle
and mortar.

3. Depending on the effect you want for your cocktail, this powder can be mixed with sugar,
salt or a combination of the two.

4. Try adding dehydrated raspberry powder to salt and sugar for use on a raspberry margarita
- start with equal parts salt, sugar and raspberry powder, mix until you have a deep red
coloured salt/sugar mix and adjust the ratio to taste depending on your preference.

5. Once you established the right ratio for your fruit/salt/sugar crust, moisten the rim of your
serving glass by rubbing a wedge of citrus across the surface of the dry glass.

6. Dip the moistened edge of the glass into your crust mix, so the crust adheres to the outside
of the glass.

7. Carefully add ice (if appropriate to your cocktail) without disturbing the crust and strain
your cocktail into the pre-prepared glass.
FROM THE GIBSON, LONDON
RIBBONS, FEATHERS OR FANS
1. Take a ribbon, feather or fan that you can apply to your glass as a garnish.

2. Spray the ribbon, feather or fan with essential oils or other aromatics to apply
a distinctive aroma to your cocktail garnish.

3. Tie the ribbon around the stem of the cocktail, so that when the cocktail is lifted
and the ribbon agitated, the aroma is expelled.

4. Alternatively, apply the feather or fan to the top of your cocktail, so when lifted to
drink the aromatics are exposed.

DRINK RESPONSIBLY