COCKTA

IL
GARNIS
HE S
Mr. Nomar J.
Mercines
TLE - Bartending
10
 • Identify garnish and its types
that are used in cocktail drinks.
Objective • Determine the importance or
s purpose of garnish in cocktail
• drinks.
Recognize the rules and
guidelines in garnishing cocktail
drinks.
• Perform the different styles of
garnish for specific cocktail
drinks.
• Appreciate the different styles of
garnish in a drink.
 What does
garnish do
to
foods/drink
s?
 IMPORTANCE /
PURPOSE OF
GARNISH
To complete To decorate,
its taste and add flavor
presentation and make
. drinks look
more
IMPORTANCE /
PURPOSE OF
GARNISH
To enhance the
flavors and
complement a
drink by
stimulating the
special nerve cells
 RULES AND
GUIDELINES IN
GARNISHING
COCKTAILS
1. Garnish must be
related to the drink.
 RULES AND
GUIDELINES IN
GARNISHING
COCKTAILS
2. Don’t ever
garnish or over
decorate your
drink.
 RULES AND
GUIDELINES IN
GARNISHING
COCKTAILS
3. Proportion the
size of garnish with
the size of the
glass.
 RULES AND
GUIDELINES IN
GARNISHING
COCKTAILS
4. Garnish as much
as possible must be
edible.
 RULES AND
GUIDELINES IN
GARNISHING
COCKTAILS
5. Handle the
garnish properly,
avoid handling
garnish with your
bare hands.
 POINTERS
IN
GARNISHIN
G
DIFFERENT
BASE
 Rum-based cocktails,
those with fruit flavors
Tequila based drinks
Gin-based and Vodka-
based drinks
Whiskey-based and
brandy-based drinks
Types of Cocktail Garnishes
SIMPLE
slice of fresh fruit or
preserve, peel,
vegetables or herb
place either on the
rim or in the drink.
Types of Cocktail Garnishes
SPECIALIZED/
ELABORATE
a combination of fresh
fruit slice or preserved
vegetables. Some
decorations and herb
places either on the rim
or in the drink.
Types of Cocktail Garnishes

FLOATED
whipped cream
floated at the top of
the drink
Types of Cocktail Garnishes
FROSTED/
RIMMED
salt and sugar on the
rim of the glass to
add appeal to the
drink and provide
flavor and texture.
 1. Cut both ends of the fruit, then, stand it up on
How to Cut one on its cut ends.
2. Cut fruit lengthwise in half, then, lay flesh-
Fruit Slices slide down on the cutting board.
3. Cut the halves widthwise into slices ¼-1/2”
thick.
4. Cut a small size halfway into the flesh to the
middle of the fruit so that you can place the slice
on the lip of the glass before presenting the drink.
 1. Cut both ends of the fruit, then,
How to Cut stand it up on one on its cut ends.
Fruit Wedges 2. Cut fruit half lengthwise, then, lay
flesh-slide down on the cutting board.
3. Cut fruit in half lengthwise two
more times, so each wedge is one-
eighth of the fruit.
 1. Cut both ends of the fruit.
How to Cut 2. Slice into the fruit lengthwise but not all the way
through.
Peel Twist 3. Open up the fruit partway, exposing the flesh.
4. Separate the rind from the fruit flesh with the
edge of the cocktail spoon.
5. Roll the rind up into a spiral, once the flesh is
removed. Cut it widthwise into thin strips roughly
1/4'’ wide.
6. Each stripe should have a slight spiral/corkscrew
shape.