Different Types of Beverage Garnish and their preparation
Garnish are used by bar tender for decorating cocktails and mock tails. They need to be properly stored
to maintain freshness and to be in good condition.
Few examples of commonly used garnishes in bar are Lemon Wedges, Lime Wedges, Orange Zest,
Lemon Spiral etc.
Lemon Wedges
Cut the ends from a lemon.
Cut the lemon in half length ways.
Cut each half into three or four pieces length ways.
Trim the inside core of the lemon wedge to remove pith & seeds.
Lime Wedges
Cut the ends from a lime.
Cut the lime in half length ways.
Cut each half into three or four pieces length ways.
Trim the inside core of the lime wedge to remove pith & seeds.
Lemon Zest
Cut the lemon in half at its widest point.
Place the lemon on the board with the lemon nub facing up.
Cut the peel from the fruit in four or five sections, blade down.
For Flaming or zesting keep the white pith.
For a classic ‘twist’ remove the white pith.
Orange Zest
Cut the orange in half at its widest point.
Place the orange on the board with the lemon nub facing up.
Cut the peel from the fruit in four or five sections, blade down.
For Flaming or zesting keep the white pith.
For a classic ‘twist’ remove the white pith.
Lemon Spiral
Remove the ends from the fruit, and hold the fruit length ways.
Using a canalle knife, or channel knife, carefully cut from the pole farthest from you in a straight line
towards the pole closet to you for about ¼”.
Turn the blade sharply to the left and cut in a downward spiral, leaving ½” strip of peel on the fruit.
End the cut as you began with a sharp twist and straight line.
Lime Quarters
Cut the ends from the fruit.
Cut in half sideways.
Place the two halve flat side down.
Cut each piece into 4 pieces.
Pineapple Pieces
Cut off the rind and both ends.
Cut 1” slices crossways to make wheels.
Cut each wheel into 8 pieces.
Trim the core from the pieces.
Watermelon Chunks
Trim the Watermelon into a cube.
Cut the cube into 2” slices.
Cut the Slices into 2” cubes.
Horses Neck
After cutting a spiral from an lemon, the remaining ½” wide spiral on the fruit can be carefully cut from
the orange using a paring knife to make a ‘horses neck’.
Fruit Slices
Cut the ends from the fruit.
Cut the fruit in half length ways.
Place both halves flat-side down on the board.
Cut 1/8” slices cross ways to form a crescent.
Trim the inside of the fruit slice to remove pith & seeds.
Pineapple Slices
Cut the ends from the pineapple (keep the green leaves).
Cut ¾” Slices cross ways to make pineapple ‘wheels’.
Cut the Wheels into portions of 8 slices (like you would cut pizza).
Other necessary items
All items used in bar
Slice – Lemon, Lime, Orange.
Twist – Lemon, Orange.
The above cut-garnishes have to keep in garnish rack with cover.
Berries – Strawberry, Blueberry, Raspberry.
Can Fruit –Red cherry, Green Cherry, Peach, Green Olives, Onion.
Others – Mint Leave, cinnamon sticks.