Below is a crude table that I made up quickly as I was asked about how we know what garnishes go with what spirit and what mixer combination in a classical sense. I hope this answers some questions. Remember to be better at all times!
Every drink must be served and garnished exactly the same by every bartender it creates a continuity that will people coming back to your bar over and over again. Garnishes should always be placed directly next to the straw, never just dumped into the drink. This means when the customer takes a sip of their drink the garnish is directly underneath their nose providing a fresh aroma to enhance the overall drinking experience.
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Note these guidelines are for spirit & mixers not for cocktails. Cocktails should be served perfectly balanced and the garnish can be used by the customer to alter the balance to their preference.
Remember that you don’t have to stick to this, this is how classically spirit and mixers are garnished. Have fun and play around. Also, some spirit brands call for a particular garnish with their spirit., such as Hendricks and cucumber when mixed with tonic.
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James Fernandis
I believe what you just described regarding the bar and its glorious unlimited potential for growth and personal growth as a professional career. Although hard work, by no means a feat so easily established and can take years to muster. Its a rewarding career,it is indeed very beautiful responsibility as you are able to share your contributions as a barman, a waiter, server, PR and Marketing all in one.
Thank you for sharing your story as a professional bar guy and your experiences. It makes me so happy to know that there are still individuals like you still out there, sharing, caring and as builders of what we do behind the bar, restaurant or wherever we work in our chosen places, hotels, restaurants, pubs, bistros, motels, stop over’s.
Please continue to share and make the world, in our profession a beautiful one!
Thank you for your passion!
The Alchemist
Matt
I’ve been bartending for a high end Restaurant for nearly 13 years and am also the beverage manager. I am regularly tasked with preparing drink features along with new and creative garnishes. Lately, however; my ideas seem to be falling on deaf ears or taken in a completely different direction altogether. Do you have any suggestions on new or creative drinks that I might win over my managers with.
Much appreciated.
Joel Mitchell
Hi Matt, is it a corporate company that you are currently at? You can email me and the team at [email protected] and we can come up with a plan to get your ideas heard 🙂