Cocktail aesthetics
To decorate cocktails you can use:
- fruits;
- vegetables;
- berries;
- citrus peel;
- greenery;
- whipped cream;
- spice rims;
- sticks;
- umbrellas;
- chocolate plates;
- edible gold petals and much more.
Of course, when decorating drinks you need to use your imagination, but you shouldn’t neglect your sense of proportion either. There are cocktails that don't need decoration at all. There are also drinks for which certain standards have been established. For example, only an olive is suitable for a dry Martini; it is not complemented with anything else. "Manhattan" is characterized by a cherry, while "Gibson" is characterized by a dwarf onion.
Classic jewelry
Decorations not only add personality to drinks, but also often highlight their composition. Just like cocktails themselves, sometimes they are born by mixing, at first glance, completely disparate ingredients. Decorations can combine edible and non-edible details.
There is the International Bartenders Association, which has approved a list of cocktails with a strictly defined design. But decorations for milkshakes are most often improvised.
Sometimes drinks are garnished simply to differentiate them.
For example, Negroni and Americano are like two brothers. Count Camillo Negroni himself gave his drink a distinctive feature. He really didn’t want his creation to be confused with Americano, so the Count insisted that a slice of orange be added to his drink. Photo of cocktail decoration below.
"Americano" was invented in 1917 by Americans in Italy. To prepare it, a glass is filled with ice, and sweet red vermouth and Campari bitters are poured into it in equal parts. Then add soda water to taste. “Negroni” was invented three years later by an Italian himself; in addition to vermouth and Campari, gin is also added. That is, now the drink consists not of two equal parts, but of three. Outwardly they are very similar, they can easily be confused. That is why the fruit used to decorate the Negroni cocktail is orange, and the Americano is garnished with lemon zest.
The second example is Gibson and Dry Martini drinks. Their main difference is the decor. Gibson contains nine to one gin and dry vermouth. This drink is poured into a glass, one-third filled with crushed ice. For decoration use a small pickled onion.
The Dry Martini consists of eight parts gin and two parts dry vermouth. In the same way, a glass containing crushed ice is filled with a drink. But the decoration of the cocktail is an olive. The only thing is that a little lemon juice is also squeezed into this drink.
Historical reference. The Dry Martini cocktail was invented in 1860 by one of the most famous bartenders in San Francisco, Jerry Thomas, on the occasion of the departure of his best friend to the city of Martinez. At first, the alcohol was called Martinez. But then other drinks began to be made under this name. To avoid confusion, the cocktail was renamed “Dry Martini”.
Chocolate cocktail
This is a quite nutritious drink, since its composition, in addition to milk, includes cocoa powder and grated chocolate. Sugar, of course, can be adjusted to your taste.
Ingredients:
- Milk - 0.5 cups;
- Cocoa powder - 1 tablespoon;
- Crushed ice - 0.5 cups (approximately);
- Sugar - to taste;
- Grated chocolate - for decoration.
Beat milk, cocoa powder and ice in a blender or mixer. It is advisable until the ice stops rattling against the walls of the blender bowl. Then pour the finished cocktail into tall glasses or bowls. And grated chocolate is poured on top. Serve immediately.
How to make your own cocktail garnishes
Very often, inedible elements are used for such purposes. This refers to the use of straws, spoons, umbrellas, and sometimes even sparklers. These cocktail garnishes are usually attached to the rim of the glassware.
These decorative elements are not allowed only at professional bartender competitions organized by the International Bartenders Association. Here you can only use wooden toothpicks to secure the edible decorations.
But novice bartenders, on the contrary, are recommended to use various tricks in order to lure customers to their drinks. It is in this matter that there is a unique opportunity to immediately prove yourself.
There is one fail-safe technique. Allow the guest to add decorations themselves. Firstly, this activity is interesting and addictive, and secondly, it is unlikely that anyone will criticize a drink that they themselves had a hand in creating.
When decorating a drink, it is important not to overdo it. Remember that not only the taste qualities should be combined, but also the color scheme. And you should not make decorations that are too large; they are very difficult to fasten well, so they may fall at the most inopportune moment. It is unlikely that the client will be happy with soiled things. The effect of the drink will be completely ruined.
It is worth remembering about the auxiliary material. For example, about the substance from which the adhesive rim is made. The most famous of them are sugar and salt. But no one prohibited the use of citrus juices, liqueurs and honey.
Don't forget that layered cocktails don't need decorations.
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Milkshake made from milk and aromatic berries
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Fruit slicing
Before you start decorating, you first need to thoroughly disinfect your hands.
It is best, of course, to cut the fruits immediately before decorating, but, unfortunately, this is not always possible. Especially when it comes to bars that are located in very popular establishments. The bartender simply does not physically have enough time to cut fruit.
Tip: Apple decorations should be made just before serving. Pre-prepared figures will definitely darken.
Banana cocktail
This option does not involve adding ice at all. For banana lovers, this is simply a wonderful treat.
Ingredients:
- Banana - 1 pc.;
- Sugar - 2 teaspoons;
- Milk - 500 ml.
The banana must first be peeled and cut into pieces. Place all ingredients in a blender bowl and blend for a few seconds until a nice milk foam forms. Pour into tall glasses. Drink through a straw. Children are especially attracted to this!
Olives and cherries
Under no circumstances should you remove olives and onions from the jar and put them into the drink with your hands. There is a special lance for this action.
On the contrary, cherries should not be pricked; they are taken out with a spoon and then lowered to the bottom of the dish. Cocktail berries are used only for clear drinks, otherwise they will simply not be visible and their presence will lose all meaning.
General Tips for Making a Milkshake Without Ice Cream
- You can add butter cookies to the cocktail, this will make it a little thicker.
- A milkshake without ice cream can also be consumed by people with diabetes, but the sweet component should be replaced with an artificial sweetener.
- If you want to get a coffee note in your cocktail, add 20 g of instant coffee powder at the initial whipping stage.
- If you add 10 g of cocoa and 25 g of peanut butter to the cocktail before whipping, you can get a nutty-chocolate flavor.
- The cocktail should be cooled slightly before drinking.
- You should not put a large amount of vanilla in the cocktail. Otherwise, the taste of the cocktail will deteriorate and it will become very bitter.
Bon appetit!
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