‘The devil
is in the
details’
The art of perfecting
a cocktail garnish
BY EMILY O’CONNOR
s with fine cuisine, a cocktail’s appeal
develops before the consumer even
tastes it. Just like a chef’s intricate
plating, a cocktail’s final presenta-
tion should always be part of the recipe’s
consideration.
The frosted glass, the kind of ice used,
fresh herb crowns or fruit, be it a twist of
peel or a wheel of lemon, all have a certain
effect on the drinker’s experience and the
flavor of the cocktail itself.
As a craft cocktail bartender and
imbiber, I have always appreciated the most
acute attention to detail when it comes to
the love labored for a cocktail. They say
the devil is in the details and one of the
most important details that sets apart a craft
cocktail from any other mixed drink is the
presentation.
The bar world has evolved toward a
more artful and social-media-ready expe-
rience. A barkeep often has to be clever
about maintaining consistency in their gar-
nishes. Fortunately, when it comes to mak-
ing cocktails at home there is more time
and space to make an average home bar a
craft one with just a little creativity, fresh
ingredients and attention to detail with the
garnish.
Photos by Nikki Davidson
See Page 9
CLOCKWISE FROM TOP: Emily O’Connor garnishes her ‘Garden’s Delight,’ a cucumber gimlet at The Knot Bar in Astoria’s Bowline Hotel.
Dehydrating fruit will concentrate the flavor, adding depth to a cocktail. Garnishes set apart a craft cocktail from any other mixed drink.
A
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