Cocktail Fillers 2
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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 (fresh)

Dates  are not commonly used as garnish but gives the drink an more exotic look, so why don’t try something new.

Figs (fresh)

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 garnish.


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.

Honeydew Melon

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 poisonous.


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 long drinks.


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 vodka.


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.

Cacao Bean

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 the bean.

Coffee Bean

Unground coffee beans might come in handy in the bar as garnish.

Pistachio Nut

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.


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