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Tipsy's Tips: Garnishes, Beauty School

August 5, 2012

You know what to pick and how to pick it. But what do you DO with it? Here are the tools you'll need and directions to make your garnish look amazing.

TOOLS

  • Paring knife: This small knife will allow you to cut most of what you need to cut.
  • Channel knife: This specialty tool allows you to cut spirals and twists. Its small head looks a bit like peeler.
  • Grater: Used to create shavings of chocolate or grate fresh spices over the drink.

COMMON CUTS

  • Wheels: Slice the ends off the fruit, and then cut widthwise, in even 1/4" slices.
  • Wedges: Slice the ends off the fruit, cut in half lengthwise, then cut each section into quarters. Make a single cut in the meat of the wedge for sliding onto a glass.
  • Twists: Run a channel knife (or paring knife, carefully) lengthwise around the rind, then bend or roll the twist to release the oils. Should be about an inch long.
  • Spirals: Run a channel knife (or paring knife, carefully) around the fruit, creating a long length of rind.

STEMS

  • Wash any herbs and celery. Make sure the leaves are full and attractive.
  • Store them in water beforehand to make sure they don't dry out. (That would be stem down.)
  • Slice into the appropriate lengths. Leave enough stem that it'll work for a tall glass. You can always cut it shorter.

These tips will give you some amazing looking garnishes. I recommend experimenting beforehand as you learn how to do some of those cuts-- plus using a channel knife is FUN! Ahem, tune in next week for WHERE to put these amazingly prepared garnishes in... "Location, Location, Location!"