Cocktails, the libationary art!

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A place for conversation about cocktails, ingredients, home mixology, the bar industry or liquor industry, glassware - this is not an exhaustive list. If you think it's in some way related to cocktails it's probably fine.

If you post something you didn't create give credit whenever possible.

Pictures and recipes are encouraged when posting a drink as a standalone post. Example of an ideal drink post:

https://lemmy.world/post/13010582

We love garnishes.

Remember the code of conduct, keep it nice. In terms of cocktails- specific etiquette that might be different from other communities:

Mentioning your blog, insta, website, book or bar is allowed, yes. For now at least, we do allow self-promotion. If it gets out of hand this might change.

A good post with a drink you don't like is still a good post! Try not to conflate the drink and the post or poster. If someone has a relevant title, gorgeous photo and clearly formatted recipe of what you consider a truly terrible drink, a comment is more appropriate than a downvote.

On that topic: Polite critique/reviews of drinks (or posts, images, etc.) is allowed here. Encouraged , even. It's a good tool for improving your drinks and content. Really, just be nice.

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RBWells

Against Garnishes (www.foodandwine.com)

submitted 1 year ago by RBWells to c/cocktails

5 comments fedilink hide all child comments

Interesting take. I am pro-garnish, or pro-presentation might be a better description. We eat with our eyes first, beautiful food tastes better. The rant against both inedible garnishes (a pineapple leaf? Really? It would just be waste if not a garnish) and edible (for unbalancing a drink - but isn't balance in the eye of the drinker? I don't squeeze lime into a perfect drink). I'm not sure how much waste there is in commercial kitchens, but probably less than in a home kitchen because waste is cost. In my home kitchen, spent citrus is used to make syrup, pineapple peels to make tepache, other peels often to make kvass, other food waste into the compost if it's not good for broth or kvass.

I don't always garnish but do appreciate them, they add beauty and that's not a waste.

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[–] sirfancy 5 points 1 year ago

Yeah agreed. This article is kinda stupid. I like the part about reducing the waste by having the kitchen use the rest of the citrus. But to ban garnishes because someone "might incorrectly garnish with a lime wedge, encouraging to drinker to squeeze it"? Ridiculous. Tell him to garnish with a peel, then give the rest to the kitchen or make a syrup.

The fact he says he's "vehemently against garnishes" because he's so busy sourcing the highest quality ingredients and glassware comes across as so holier-than-thou. Literally the whole point of bartending is to put on a show; it's very performant. If you aren't going to make the drink look nice, why not just go ahead and make a batch of cocktails beforehand and dispense each one from a tap? A single sprig of mint or rosemary isn't extra waste either; it's there for aromatics, and he should know that olfactory is the vast majority of flavor. It's not going to waste, it's being used.