Mixology without fruit is as impossible to imagine as a world with no language other
than Urdu. There are fruit syrups, fruit-flavoured spirits, fruit garnishes, fruit
infusions, fruit muddles and fruit blends. In no case is fruit an afterthought. A
garnish may be the last thing you add to the drink but it's the first thing anyone
notices: so always use fresh, bright pieces of fruit or peel, whether it’s a Maraschino
Cherry on an Old-Fashioned, a lime wedge in a Gin and Tonic or an Orange Peel in
an Orange Drop Martini. Mint leaves for a Mojito are not the only things you can
muddle. Try muddling strawberries and lemon with the mint in your next Mojito. Don't
forget to wash fruit before preparation and serving.
There are around 7 500 sorts of apples. No matter which one you use, it's a very
nice garnish - whenever there's an apple ingredient in your drink. Try cutting the
apple crosswise and make a cut from the core and out: It will look very stylish on
the rim of a cocktail glass. There are more than 7,500 known cultivars of apples.
Apples make an excellent and fresh garnish, but remember to remove the seed if the
garnish is used in the drinks.
Blood Orange / Red Grapefruit
The fruit is smaller than an average orange; its skin is usually pitted but can be
smooth. Its a safe and easy way to make a drink look good.
Fruit believed to have its origin in Sri Lanka, but is now cultivated in South America,
and in the southeast of Asia. It has a somewhat sharp taste, which makes it better
as garnish than as mixer.
Dates are not commonly used as garnish but gives the drink an more exotic look,
so why don’t try something new.
This classic fruit is rarely used in cocktails. Maybe too rarely? Make a change and
send us the recipe!
One of the most cultivated fruits in the world, the grape, has been with us for at
least 6.000 years. 85 percent of all grapes gets to be wine. The rest make excellent
Very appreciated in diets, this citrus fruit is also excellent to have in the bar.
After lime, lemon, and orange, grapefruit is the most popular garnish.
The most popular melon goes very well in drinks. You probably want to get rid of
the seeds first, and then peel it, before usage.
Also called Chinese Gooseberry, the kiwi is still underused in the bars of the world.
It has to be peeled, but after that it goes extremely well in the blender. Here's
room for experiments!
Lemons are a widely used garnish that can be cut into slices, wedges or quarters
if muddled. To get an extra effect sprinkle sugar on a plait, and dip the lemons
in it. If you want another taste (cinnamon, for example) on the other side of the
wedge - prepare on two plaits! The peel can also be used as garnish like the lemon
spiral (of Horse's Neck). Make your lemon spiral with a twist knife (a good investment!),
or be steady on the hand and use a regular knife.
Lime is a common garnish that usually is sliced, wedged, quartered, muddled or peeled.
Almost a must have in the bar.
The lychee is a very cool soapberry fruit with an inedible red rind, and it foremost
grows in eastern Asia. And speaking of inedible: don’t use the seed, as this is slightly
The mandarin tree bears small citrus fruits that look and taste like small oranges,
but with a somewhat sweeter flavour. Some people would call the mandarin an orange
wannabe, but it has more virtues than meets the eye. Use the peel as a garnish, why
not in spirals? (Use a twist knife!)
A delicate fruit, nowadays exported to all over the world; yet more common in the
kitchen than in the bar. It has to be peeled before using.
Cantaloupe, honeydew, water melon: If not specified in the recipe, use which one
you prefer. For that real summer sensation, hollow out a watermelon and make a punch!
Brazil is the globe's biggest producer of oranges. After lime and lemon, this is
the most frequently used garnish. For best garnish result: Cut the orange lengthways,
and get rid of the ends. Then cut either slices, wedges or quarter slices (or half,
depending on the size of the fruit). Sliced orange is a top-three used garnish in
Grown in many countries, the papaya is gaining popularity in general. Works peeled
in the blender, muddled or as a garnish.
The passion fruit is all about seeds, and has a sweet, aromatic, taste. The peel
is often quite useless, but the seeds make a beautiful base in cocktails.
Related to cherries and apricots, the peach is loved for its fuzzy skin, and sweet
taste. As beautiful as it is, peaches occur too seldom in drinks (in our humble opinion).
Out of 30 species, only a few are edible. Pears are unusual in drinks, except sometimes
in combination with (Williams) pear liqueur, pear flavoured brandy, or pear flavoured
The pineapple is also known as ananas, which in Tupi means "excellent". As excellent
as fresh pineapple is, it's sort of hard to peel. Use a sharp knife! (Trivia 1: The
surface of all pineapples are based on Fibonacci numbers. Trivia 2: Pineapples can
weigh up to nine pounds!) The leaves of the pineapple make nice, yet inedible, garnish.
The fruit behind the plum brandy slivovitz, works as a garnish, too with its sweet
and juicy taste. It can be eaten fresh and is excellent to muddle.
The Tangerine (Citrus reticulata) is an orange or red coloured citrus fruit, a type
of Egyptian orange. They are smaller than most oranges, and the skin of some varieties
peels off more easily. The taste is often more sour, or tart, than that of an orange.
Nuts & Beans
Garnish with nuts? Sounds tricky to get that hazelnut to stick to the glass rim!"
Well, it doesn't have to be. This is one way to succeed.
1. Crush the hazelnuts in a mortar, put it on a plait.
2. Pour some simple syrup on another plait.
3. Dip the rim of your glass in the simple syrup.
4. Dip the rim of your glass in the hazelnuts.
If you want to do this with coffee instead, or another kind of nut, go right ahead!
Almond is the nut which is not really a nut; the almond has more in common with peaches
than with hazelnuts. In drinks, the "fresh" almond often serves as garnish – as there
is oregat syrup, and almond liqueur, for the taste.
Cocoa is the dried and partially fermented fatty seed of the cacao tree from which
chocolate is made. When used as a garnish cocoa often refers to the cocoa powder,
which is frequently used to spread on top on drinks. But why don't you try to use
Unground coffee beans might come in handy in the bar as garnish.
The pistachio kernels are eaten whole, either fresh or roasted and salted, and are
also used in ice cream and confections such as baklava. Pistachios are rare as drink
garnish, but its colourful appearance might help it to find its place in the bar
more than just as a snack.