What a garnish does
Garnishes add aroma, color and a hint of what is in the drink. A twist of grapefruit peel over a grapefruit drink makes the first sip smell brighter. A sprig of mint tells guests the drink has mint in it before they taste it. Match the garnish to an ingredient already in the glass, and the drink feels deliberate.
Citrus wheels, wedges and twists
- Wheels. Cut thin, even rounds across the fruit. Cut a small slit to the center so the wheel sits on the rim, or drop it into the glass.
- Wedges. Easy for guests who like to add a squeeze of their own. Cut the fruit lengthwise into six or eight pieces.
- Twists. Use a peeler to take a strip of peel without much white pith. Twist it over the glass so the oils spray onto the drink, then drop it in or rest it on the rim.
- Dried citrus. Thin slices dried in a low oven keep for weeks in a sealed jar and look good on a punch bowl.
Wash and dry citrus before you cut it, since the peel touches the drink. The food safety guide covers washing produce.
Fresh herbs
Mint, basil, rosemary and thyme are the most common. Clap a sprig lightly between your hands before adding it to wake up the scent. Keep herbs in a glass of cold water in the fridge until the party, like a small bouquet, and they will stay fresh for hours.
Fruit and skewers
Berries, cucumber ribbons, melon balls and pineapple wedges all work. For a neat look, thread two or three pieces on a short pick and rest it across the rim. Choose fruit that is already in the drink, or one that pairs well with it.
Sugar and salt rims
- Spread sugar, salt or a mix on a small plate. Fine textures stick better than coarse ones.
- Run a cut lemon or lime wedge around the outside of the rim only, so the coating doesn't fall into the drink.
- Roll the outer edge of the glass through the plate at an angle.
- Tap off the excess and let the glasses sit a few minutes before filling.
Try mixing finely grated citrus zest into sugar, or a little chili powder into salt for a tart fruit drink. Rim only half the glass if you are not sure guests will like it, so they can sip from the plain side.
Edible flowers
Flowers look lovely in a punch bowl, but only use ones sold as edible and grown for eating, such as those found in some grocery stores' produce sections. Flowers from florists and garden centers may have been treated with chemicals not meant for food. If you are not sure a flower is edible, leave it out.
Prep ahead
Cut citrus wheels and twists up to a few hours ahead, then store them in a covered container in the fridge with a damp paper towel on top. Keep garnishes on a chilled tray at the drink station with a pair of tongs or small picks, so guests aren't reaching in with their fingers. See the drink station guide for the full layout.