to the boards
a brief guide to garnishing cocktails
continued from page 3
sweet garnishes for hot drinkswhipped cream Barring
extreme circumstances that prevent you from accessing a carton of heavy
whipping cream, whipped cream should always, always, be fresh-made and
not from a can. The canned stuff just doesnít come close to
approximating the flavor and delicate texture of homemade whipped cream.
Besides, itís a no-brainer to make. Just dump some cold whipping cream
into a mixing bowl (you can also add sugar, vanilla extract, or whatever
other flavorings suit your fancy), and beat it on high until the cream
can hold nice, stiff peaks. Just be careful not to beat too long Ė
unless you want to end up with butter.
use with: english
coffee, irish coffee
|cinnamon stick Cinnamon
sticks have more flavor than the ground cinnamon thatís been sitting
around in your spice rack for years, and as an added bonus, look mighty
pretty to boot. The bulk spice sections of health food markets are the
best place to pick up whole sticks of cinnamon.
use with: hot buttered
rum, hot toddy
Keep the following on hand and youíll have the bare basics of
what you need to garnish the most commonly asked-for cocktails:
1 jar green olives with pimento
1 jar maraschino cherries
Big green olives pre-stuffed with bright red pimento are, of course, the
standard for the classic martini, but play around with other gourmet olives as well (the almond-stuffed kind are
particularly tasty). You can also
substitute black olives or cocktail onions for a change of pace.
use with: martini
minty fresh garnishMint grows really easily,
so itís a great idea to keep a little potted mint plant in your
kitchen. You can then pluck off sprigs of fresh mint whenever you happen
to need it.
use with: mojito
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