Could “OTT” Cocktail Garnishes be Making a Comeback?
Cocktail culture has exploded in recent years, sparking an entirely new type of tourism. Although the idea behind blended drinks is relatively simple, its presentation is anything but plain. The most theatrical parts of these sugary, colorful concoctions are often the bright, aromatic ingredients that garnish them. Today, we explore the world of over-the-top cocktail garnishes and how we got here.
A Brief History of Cocktails and Their Garnishes
The first cocktails appeared in the 1800s when aristocrats flaunted their wealth through extravagant food and beverage choices. Bartending became an art. However, most early cocktails were void of garnishes and generally relied on bitters to enhance their flavor. Drinks like the Manhattan and the Sidecar are products of this era.
It wasn’t until the late 1930s that cocktail garnishes had their first moment. Tiki bars became a popular hangout where people could escape from slow economies and war-stricken towns to tropical paradises that served rum-based drinks. Mai Tais and Pina Coladas reigned supreme, bringing an element of fantasy to the cocktail world in the form of fruity garnishes and tiny umbrellas.
The club scenes of the 80s and 90s took cocktail-making to new heights. Flair bartending established mixology as a respectable and attractive career, and many bartenders revived classic cocktails with exciting modern garnishing twists.
Cocktails in the Instagram Era
On October 6, 2010, the cocktail world began to change. This date marks the beginning of Instagram, a platform notorious for too many pictures of food. Bartenders, restaurant owners, and hotel managers caught on, and today, the requirements for a good cocktail are markedly different than they were 20 years ago.
Does it taste good, does it look good, and perhaps most importantly, is it Instagrammable? Contemporary craft cocktails have been known to bubble, fizz, sparkle, and explode, all in the name of theatrics since the mid-2010s.
What is Molecular Mixology?
Molecular mixology is a branch of molecular gastronomy that uses science and innovation to create never-seen-before food preparation techniques. Ingredients like liquid nitrogen, emulsifiers, xanthan gum, and calcium lactate are popular, turning liquids into gels, suspending garnishes in a drink, and creating a smoky spectacle.
While some may call it gimmicky, molecular mixology is alive and well, especially on social media. Done creatively, this type of drinks-making can help bartenders design unique garnishes that give simple cocktail recipes new life.
The Other Side of the Coin: Zero Waste Cocktails
Showy cocktails with elaborate garnishes don’t appeal to everyone. Despite their flair, they stand accused of creating unnecessary food waste, a real environmental problem. While some mixologists have turned away from garnishing altogether, others take a less drastic approach. Upcycling food waste to create sustainable cocktail garnishes could be the answer.
For example, dehydrating surplus fresh produce from your kitchen and using it as a garnish in your bar—instead of throwing it away. Upcycling is the current trend among many food service businesses for financial reasons. Repurposing lemon peels or saving the celery leaves could save your establishment hundreds of dollars in the long run.
2024 Cocktail Garnishing Trends
Drinks experts agree that the natural and organic foods movement is here to stay, and that sentiment extends to cocktails. Fresh, locally sourced citrus and berries will reign supreme, especially since there seems to be a ‘90s cocktail revival unfolding. Simplicity goes hand in hand with sustainability; bartenders could make their garnishes more eye-catching without being wasteful.
Natural botanical extracts like hibiscus, elderflower, and green tea could bring new life to classic garnishes like lemon and lime. No matter how you hope to elevate your cocktail game in 2024, you can do it with Advanced Biotech’s sophisticated soluble flavorings. Please contact us for more information.