Garnishes
Whether it’s a maraschino cherry or edible flowers, many consider a cocktail to be incomplete without a garnish. Some cocktails, including the martini and the bloody mary, are downright incomplete without a proper garnish. This section considers the myriad garnishes available for cocktails, including things like rim salts and sugars and even edible straws.
Top Garnishes Posts:
How to Use Infused Ice to Upgrade Your Cocktails
The Spice Lab Special Touch Premium Mixology Case
Tillen Farms Garnishes
Traverse City is a craft whisky distillery in the eponymous town in Michigan. Lately they’re also introduced cocktail cherries — of the “brandied” variety, not artificial maraschinos. Some details: TCWC Co-founder Chris Fredrickson chose to ...
My sleepy burg of Novato, California is home to a surprising operation: King Floyd’s, which produces both artisanal bitters as well as a couple of tins of rimming salts. The company was kind enough to ...
Nothing’s more fun than ordering a high-end cocktail at a bar and receiving it with a wacky ingredient or garnish — maybe a flaming star anise or an edible flower, slowly leeching its color into your drink. ...
Infused ice is a fun way to add flavor to your drinks and add an eye-pleasing touch. To make infused ice, start by using distilled water to mitigate cloudiness. Add any fruit or spice (such as ...
Want to spice up a wintry cocktail? Try this new rimming powder from Spiced Up, which is made with a blend of Valrhona cocoa powder from France, Demerara pure cane sugar, and bourbon-barrel aged chili ...
It’s common to jam a wedge of lime into your beer when sipping on a Mexican lager. Others prefer a lick of salt instead of the sweet-and-sour kick of citrus, and that’s why Twang — ...
Salt-rimmed margaritas (or salt-rimmed anything, really) may be currently out of favor, but here’s one idea if you want to bring the trend back at your home bar: Use colored salts instead of boring old ...
Fresh Origins, the maker of a unique set of herb-flavored cocktail rimmer crystals, is back at it, with two new “MicroGreens” flavors that are on the rise in the cocktailverse: Hibiscus and Cilantro. As with ...
Crazy Steve is making Bloody Mary mixes, dry spices, salsas, and pickles in the heart of New Jersey. (He’s also trying to help out the damaged Jersey Shore, so give him a hand.) Our focus ...
Bacon salt rim? Boring. How about a basil rim on your cocktail? Or fennel? Fresh Origins, a micro-greens and edible flowers creator, is launching Herb and Flower Crystals, a sort of freeze-dried herb-meets-sugar idea that ...
![Garryana #4 from Seattle’s Westland is here, marking the fourth year this unusual single malt, aged partly in Garryana oak barrels that are sourced from the Pacific Northwest, has been produced. For 2019, Westland has released more than twice as many bottles while dropping the abv, and the total amount of production information is a bit on the limited side. As usual, there’s no age information on the label.
Overall, the focus is on the interplay between Garryana oak and Pedro Xinemez sherry casks:
Westland’s Native Oak Series continues its exploration of a completely new variety of oak for the whiskey industry – the very rare Quercus garryana. With the September release of Garryana Edition 4|1, Westland again reveals more about how this unique Pacific Northwest oak contributes to the flavor profile of single malt whiskey.
While this year’s release of Garryana includes some casks traditionally used in whiskey-making, such as first-fill ex-rye and bourbon casks, the spotlight is squarely on the marriage of Garry oak and Pedro Ximenez Sherry casks. For the fourth installment of Garryana, Master Distiller Matt Hofmann and Blender Shane Armstrong wanted to explore whether these two rich and assertive flavors could live together in a single whiskey. “This year’s release continues our inquiry and plants yet another marker in unchartered [sic] territory that still seems to have no horizon,” says Hofmann. “We sought to find out what happens when two of the deepest wells of flavor combine in one bottle.” Do two great tastes go great together? Follow the link in our profile to find out! 🥃](http://scontent-ort2-2.cdninstagram.com/vp/5566051bbb1c4afec2818d163ab9a718/5E621EC2/t51.2885-15/e35/c53.0.350.350a/s320x320/70911385_968277930171857_7300952336732926577_n.jpg?_nc_ht=scontent-ort2-2.cdninstagram.com&_nc_cat=105 "Garryana #4 from Seattle’s Westland is here, marking the fourth year this unusual single malt, aged partly in Garryana oak barrels that are sourced from the Pacific Northwest, has been produced. For 2019, Westland has released more than twice as many bottles while dropping the abv, and the total amount of production information is a bit on the limited side. As usual, there’s no age information on the label.
Overall, the focus is on the interplay between Garryana oak and Pedro Xinemez sherry casks:
Westland’s Native Oak Series continues its exploration of a completely new variety of oak for the whiskey industry – the very rare Quercus garryana. With the September release of Garryana Edition 4|1, Westland again reveals more about how this unique Pacific Northwest oak contributes to the flavor profile of single malt whiskey.
While this year’s release of Garryana includes some casks traditionally used in whiskey-making, such as first-fill ex-rye and bourbon casks, the spotlight is squarely on the marriage of Garry oak and Pedro Ximenez Sherry casks. For the fourth installment of Garryana, Master Distiller Matt Hofmann and Blender Shane Armstrong wanted to explore whether these two rich and assertive flavors could live together in a single whiskey. “This year’s release continues our inquiry and plants yet another marker in unchartered [sic] territory that still seems to have no horizon,” says Hofmann. “We sought to find out what happens when two of the deepest wells of flavor combine in one bottle.” Do two great tastes go great together? Follow the link in our profile to find out! 🥃")
