I used to love a Manhattan garnished with a cherry, until I had a Manhattan garnished with an orange twist. When done well, the thin strip of orange peel is squeezed gently over the top of the cocktail to express the oils, then rubbed along the edge of the glass and tossed into the drink. The result is a subtle aroma of citrus with every sip.
Seattle-based Simple & Crisp launched in 2012 with a line of dried fruit crisps like apples—perfect as a cracker alternative, and citrus wheels, perfect for garnishing a cocktail. The essential oils of citrus are captured in each slice, adding intense flavor to a drink. They are also beautiful. For the home cocktail enthusiast, these garnishes are easy to have on hand as they have a long shelf life. When I want a cocktail with a citrus twist and don’t have a lemon or orange handy, I always have some Simple & Crisp orange slices in my pantry.
A cherry, sprig of mint or citrus twist, however, is just the tip of the iceberg. When it comes to garnishes, no family of cocktails does them quite like tiki drinks. At Hale Pale in Portland, Blair Reynolds loves the flair that garnishes provide to drinks such as the Cobra’s Fang. The cocktail is served complete with a “snake in the grass,” a reptile carved from an orange peel with clove fangs and a little pineapple leaf tongue.
“For me, garnish isn’t just an aromatic lift to the drink, such as sipping a Mai Tai while nosing the mint,” says Reynolds. “It also creates visual value for the drink, which is appealing to the eye, and gives the perception of the value of the drink.” He says he believes the world’s best bartender could pool together the most expensive and elusive ingredients, but once it’s in the glass, it could look the same as any other ounce of liquor. “Giving a drink the dramatic flare, even of a simple lemon spiral, gives the drink a story, and tops off the craft and effort that went into the liquid inside,” says Reynolds.
When making cocktails at home, he recommends practicing with a paring knife and some oranges. “Learning how to cut and zest and peel and create large swaths or tight spirals introduces you not only to the craftsmanship of the garnish, but starts giving you an idea of what those oils coming out of the orange are going to contribute to your drink,” says Reynolds. “An old-fashioned just isn’t the same for me without a simple bit of orange peel, oils squeezed over the top, of course. Another favorite garnish is mint. It’s easy to grow, and just a little a smack against the hand or a rub of the leaf starts filling the air with wintery coolness.”
Blood Hound Cocktail, by Will Maschmeier, found and distiller of 3 Howls Distillery
1 1/2 ounces 3 Howls Blood Orange Vodka
½ ounce triple sec
¼ ounce lemon juice
Splash of Campari
Simple & Crisp Blood Orange
Combine vodka, triple sec, lemon juice, and a splash of Campari in an ice-filled cocktail shaker; shake well until chilled. Strain into a cocktail glass. Garnish with Simple & Crisp Blood Orange.
