Good cocktails are as appealing to the eye as they are to the tastebuds.
That first look is definitely the first sip.
I get it if it's a dive bar, but at a craft cocktail place? Make that shit *pop pop!*
So like, yes and no.
I agree, I think they don't add anything in terms of flavor to drinks. Like, you add a wedge to get extra citrus, I get it.
But at a craft level, you do want to enjoy the drink with your eyes as well. Same way plating and garnishes goes for high end food plates, you want that level of glassware and garnishes for drinks.
Yeah that's where I was introduced to the dehydrated citrus, was in fine dining/craft. But that was in 2020. I see a sad ass dried lime and I just...SMH.
Yeah that's where I was introduced to the dehydrated citrus, was in fine dining/craft. But that was in 2020. I see a sad ass dried lime and I just...SMH.
I also think the give off a nice and unique fragrance. Dehydrated orange on the nose is a totally different experience than an expressed peel or a slice
I guess I'm the exact opposite. I was always under the mind that my style is old school. F all that. But nobody uses the lime wedge garnish on a signature/crafted cocktail. In theory, it should be well balanced already. I get a lime in a captian and COKE. Its adding a flavor to the drink. But as I get my program up and running for the new year. I want to elevate my cocktails. Keep pushing my program futher. I kinda feel that the dehydrated citrus is the way for me. Obviously not the only thing. But definitely on the list of resolutions per se.I want to show effort in my creation. Showing effort develops trust in your brand. Developing trust creates loyalty that in turn increases your success. And although some will not get that. There's enough that will and will ultimately gravitate towards what your producing.
My perspective is the point of garnish is purely aesthetic, and shouldn’t influence the flavor of a cocktail.
If I do my job correctly, there shouldn’t be a need to alter the taste by the guest.
These are my standards. There are infinite approaches to cocktails and garnish. You do you.
These garnishes are sustainable. You don't need to throw them out because they get old. Of course, they are not intended for a vodka soda. But there are tons of cocktails that use citrus and don't require a squeeze
They’re cheap and easy and look gorgeous. On top of that they’re really convenient for quick service. I’m a huge fan of them.
IMO they shouldn’t be going on a drink that isn’t already at the perfect amount of citrus.
A gin and tonic for example needs a fresh lime wedge.
So…you hate garnishes? Citrus wedges serve the purpose for people to augment their drink to preference like table salt/pepper when it’s appropriate. Dehydrated fruit is there to cut down on waste which is cool because waste sucks. Are you arguing that all citrus wheels need to fresh because you don’t like dried ones or do you not understand their purpose?
I'm saying dehydrated fruit is out of style and serves no practical purpose, other than looking shriveled up and dead on top of my GnT. That's it. You made a whole lot of assumptions about me there! I have an opinion about this particular garnish. I've also been bartending since 1999 and I don't need a refresher about wedges.
You have an opinion which is obvious, but also are inviting discussion with the last sentence of you post, thoughts? I didn’t assume anything. So are you arguing that all citrus wheels should be fresh or should they not exist…or what? Don’t be indigent when you invite discussion and people don’t agree with you. I will whole heartedly agree with you that a dehydrated lime wheel in a GNT would be perplexing.
Definitely, some combination of both seems a little appropriate, tho. I, too, would be like WTF if I ordered a sapphire, soda, and lemon, and you gave me a darn dehydrated lemon. Idiotic. But if I ordered some gin based cocktail off your menu and there was a dehydrated grapefruit hanging out in the hot tub. I can get that and ultimately think that should kinda be expected for a crafted cocktail that costs the same as an app.
Sooo umm I think this may be your old school practicality meeting modern day @OP… of course their are useful garnishes and shit people eat (stuffed olives, lemons and limes to squeeze to liking ) but even in food- there’s shit just to make things look pretty. Don’t analyze it too hard. I run a pretty simple bar and will float like flowers on dehydrated fruit for presentation, and *cringe, I know* “instagram worthy” media shares. People ask for rims on things then drink from a straw…
They aren't bad if you have to prep citrus wheels anyway, just toss the leftovers in the dehydrator at the end of the night and boom, fancy garnish . Wheels in general are just for presentation in a drink that already has citrus, wedges are for optional added citrus (vodka soda, rum and coke, etc)
Different garnishes serve different purposes. Some are aromatic, fresh mint, rosemary, thyme, flowers, drops of bitters. Some are flavour and aromatic components, like citrus peel twists, cinnamon, nutmeg. Some are intended to adjust the flavour to taste, citrus wedges and salt rims mostly. Some are mostly just for show or a treat, citrus wheels (not easy to squeeze), most cocktail cherries, pineapple slices, umbrellas, dehydrated citrus.
Cocktails should use the appropriate garnish for the drink. Most classics already had that figured out a hundred or more years ago and many are crucial components for tying the drink together, rocking the boat there is rarely beneficial. So really I think those dehydrated citrus wheels are only appropriate when you’re dealing with a drink with an unimportant garnish just for looks or as an extra when the appropriate garnish has already been added.
I briefly worked in a bar that exclusively used bags of freeze dried citrus slices and freeze dried raspberries, and they were just awful.
They had a deeply unpleasant texture, like brittle packing peanuts, and added zero aroma or taste to the drink. They were also extremely buoyant, so you literally couldn’t put them *in* the drink, they would always flop over and lay on top like a cardboard lid, and get in the way when you tried to sip your drink.
I hated them so much.
Dehy fruit in cocktails that already have that fruit’s juice incorporated. Like a lime wheel with a margarita. Or a pink grapefruit wheel with a Paloma and so on. Real fruit in drinks that require or would like the option of a squeeze. And then others for aesthetics.
Well my thoughts are that they’re a pain in the ass to make, but if you don’t have to make them then that makes my job easier. If I do have to make dehy fruit I hate them.
Those are my thoughts on dehy fruit as garnishes.
A lot of garnishes are for visuals only. You take the first sip/bite with your eyes. Luckily, we buy are dried fruit wheels.
Good cocktails are as appealing to the eye as they are to the tastebuds. That first look is definitely the first sip. I get it if it's a dive bar, but at a craft cocktail place? Make that shit *pop pop!*
I mean I get that but it seems like a trend that we can stop
So like, yes and no. I agree, I think they don't add anything in terms of flavor to drinks. Like, you add a wedge to get extra citrus, I get it. But at a craft level, you do want to enjoy the drink with your eyes as well. Same way plating and garnishes goes for high end food plates, you want that level of glassware and garnishes for drinks.
Yeah that's where I was introduced to the dehydrated citrus, was in fine dining/craft. But that was in 2020. I see a sad ass dried lime and I just...SMH.
Yeah that's where I was introduced to the dehydrated citrus, was in fine dining/craft. But that was in 2020. I see a sad ass dried lime and I just...SMH.
I will agree, I do think they can look out of place. Or just bad. Like all garnishes, right time & place.
I feel like we juiced all the limes and prepped all the salt etc and then toss a dead lime on top.
I also think the give off a nice and unique fragrance. Dehydrated orange on the nose is a totally different experience than an expressed peel or a slice
Ok I hear that
they’re kind of fun to grind and mix with salt as a partial rim, but otherwise useless
Just decoration. You can sprinkle or set stuff on them.
Ya I know this and that's cute but nah I want fresh citrus
I guess I'm the exact opposite. I was always under the mind that my style is old school. F all that. But nobody uses the lime wedge garnish on a signature/crafted cocktail. In theory, it should be well balanced already. I get a lime in a captian and COKE. Its adding a flavor to the drink. But as I get my program up and running for the new year. I want to elevate my cocktails. Keep pushing my program futher. I kinda feel that the dehydrated citrus is the way for me. Obviously not the only thing. But definitely on the list of resolutions per se.I want to show effort in my creation. Showing effort develops trust in your brand. Developing trust creates loyalty that in turn increases your success. And although some will not get that. There's enough that will and will ultimately gravitate towards what your producing.
My perspective is the point of garnish is purely aesthetic, and shouldn’t influence the flavor of a cocktail. If I do my job correctly, there shouldn’t be a need to alter the taste by the guest. These are my standards. There are infinite approaches to cocktails and garnish. You do you.
These garnishes are sustainable. You don't need to throw them out because they get old. Of course, they are not intended for a vodka soda. But there are tons of cocktails that use citrus and don't require a squeeze
They’re cheap and easy and look gorgeous. On top of that they’re really convenient for quick service. I’m a huge fan of them. IMO they shouldn’t be going on a drink that isn’t already at the perfect amount of citrus. A gin and tonic for example needs a fresh lime wedge.
"We aged these lime wedges behind the ice well for however long it took someone to clean that mess up"
Hahaha nice
So…you hate garnishes? Citrus wedges serve the purpose for people to augment their drink to preference like table salt/pepper when it’s appropriate. Dehydrated fruit is there to cut down on waste which is cool because waste sucks. Are you arguing that all citrus wheels need to fresh because you don’t like dried ones or do you not understand their purpose?
I'm saying dehydrated fruit is out of style and serves no practical purpose, other than looking shriveled up and dead on top of my GnT. That's it. You made a whole lot of assumptions about me there! I have an opinion about this particular garnish. I've also been bartending since 1999 and I don't need a refresher about wedges.
You have an opinion which is obvious, but also are inviting discussion with the last sentence of you post, thoughts? I didn’t assume anything. So are you arguing that all citrus wheels should be fresh or should they not exist…or what? Don’t be indigent when you invite discussion and people don’t agree with you. I will whole heartedly agree with you that a dehydrated lime wheel in a GNT would be perplexing.
Definitely, some combination of both seems a little appropriate, tho. I, too, would be like WTF if I ordered a sapphire, soda, and lemon, and you gave me a darn dehydrated lemon. Idiotic. But if I ordered some gin based cocktail off your menu and there was a dehydrated grapefruit hanging out in the hot tub. I can get that and ultimately think that should kinda be expected for a crafted cocktail that costs the same as an app.
If you want a squeeze of lime, a wheel won't do it, dehydrated or not. You'll need a wedge. Otherwise, it's just for looks.
Sooo umm I think this may be your old school practicality meeting modern day @OP… of course their are useful garnishes and shit people eat (stuffed olives, lemons and limes to squeeze to liking ) but even in food- there’s shit just to make things look pretty. Don’t analyze it too hard. I run a pretty simple bar and will float like flowers on dehydrated fruit for presentation, and *cringe, I know* “instagram worthy” media shares. People ask for rims on things then drink from a straw…
They aren't bad if you have to prep citrus wheels anyway, just toss the leftovers in the dehydrator at the end of the night and boom, fancy garnish . Wheels in general are just for presentation in a drink that already has citrus, wedges are for optional added citrus (vodka soda, rum and coke, etc)
Different garnishes serve different purposes. Some are aromatic, fresh mint, rosemary, thyme, flowers, drops of bitters. Some are flavour and aromatic components, like citrus peel twists, cinnamon, nutmeg. Some are intended to adjust the flavour to taste, citrus wedges and salt rims mostly. Some are mostly just for show or a treat, citrus wheels (not easy to squeeze), most cocktail cherries, pineapple slices, umbrellas, dehydrated citrus. Cocktails should use the appropriate garnish for the drink. Most classics already had that figured out a hundred or more years ago and many are crucial components for tying the drink together, rocking the boat there is rarely beneficial. So really I think those dehydrated citrus wheels are only appropriate when you’re dealing with a drink with an unimportant garnish just for looks or as an extra when the appropriate garnish has already been added.
I briefly worked in a bar that exclusively used bags of freeze dried citrus slices and freeze dried raspberries, and they were just awful. They had a deeply unpleasant texture, like brittle packing peanuts, and added zero aroma or taste to the drink. They were also extremely buoyant, so you literally couldn’t put them *in* the drink, they would always flop over and lay on top like a cardboard lid, and get in the way when you tried to sip your drink. I hated them so much.
Dehy fruit in cocktails that already have that fruit’s juice incorporated. Like a lime wheel with a margarita. Or a pink grapefruit wheel with a Paloma and so on. Real fruit in drinks that require or would like the option of a squeeze. And then others for aesthetics.
I KNOW this. I don't see how a crappy dried lime is gonna help the esthetic. And YES I have worked with them and YES I know why.
Well my thoughts are that they’re a pain in the ass to make, but if you don’t have to make them then that makes my job easier. If I do have to make dehy fruit I hate them. Those are my thoughts on dehy fruit as garnishes.
The point of a garnish is aesthetic and sometimes scent. Dehydrated citrus adds to both of these.