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Tiki Central Forums » » Tiki Drinks and Food » » The Art of Cocktail Embellishment - The Garnish
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The Art of Cocktail Embellishment - The Garnish
Tiki Pop
Tiki Centralite

Joined: Aug 29, 2005
Posts: 56
From: So Orange County, CA
Posted: 2008-11-22 2:31 pm   Permalink

On YouTube, I found a couple of slide show videos featuring cocktail garnishes. On youTube search: Rumenaldo.

Aloha

[ This Message was edited by: Tiki Pop 2008-11-22 14:34 ]


 
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kaiserpenguin
Member

Joined: May 07, 2007
Posts: 8
Posted: 2009-01-07 8:22 pm   Permalink

Was just forwarded this link by another good cocktail friend. Glad to see this topic started! Babalu, I love your garnish with the orange peel and blueberries and must admit I'm jealous of your tiki mug.

If you guys have any questions about garnishing, ask away. I see more than a few of my pics made it into the thread here...

[ This Message was edited by: kaiserpenguin 2009-01-07 20:23 ]


 
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JenTiki
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Joined: Jun 16, 2006
Posts: 1844
From: Wandering the eastern shores
Posted: 2009-01-08 12:24 pm   Permalink

The Penguin speaks!

Welcome to the forum, sir. See you tonight with a little something floaty!


 
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Little fragrant Tiare
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Joined: Oct 12, 2007
Posts: 201
Posted: 2009-01-08 1:24 pm   Permalink

That orange garnish was cool! and i like the tiki mug, real nice.

 
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Babalu
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Joined: Nov 19, 2006
Posts: 2505
From: Lemon Grove
Posted: 2009-01-10 09:36 am   Permalink

Thank you guys. That was a cut back on both of those different orange peels used. There has been a few other mugs that I have done lately that flew away before I had the chance to play with them on this thread. Next ones up, I'll try harder to get-um over here.

Kaiser Penguin, Some of those garnishes of yours are simply stunning!...wonderful shots as well. Hope to see some more of your work posted here in the future

I brought some new funky tools over the Holiday to try out...no clue yet how they are used yet...I'll figure it out :-)
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MadDogMike
Grand Member (7 years)  

Joined: Mar 30, 2008
Posts: 7397
From: The Anvil of the Sun
Posted: 2011-05-01 9:24 pm   Permalink

I tried and experiment tonight with fair results; I took some canned guava paste and melted it in the microwave, the put it in a Moai ice cube tray and chilled it. The Guava paste is usually a prettier pink color, I think I've had this can for a while. But now I know that guava paste can be molded and it stays gelled better at room temp than Jello would.










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[ This Message was edited by: MadDogMike 2014-03-10 09:42 ]


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MadDogMike
Grand Member (7 years)  

Joined: Mar 30, 2008
Posts: 7397
From: The Anvil of the Sun
Posted: 2014-03-09 9:04 pm   Permalink

Time to resurrect this thread. If you have access, pomegranate blossoms look rather exotic and would make a nice garnish. Rich red with a yellow center and a hard, waxy shell.

Each blossom you pick means one less pomegranate but most people with a pomegranate tree have far too many fruits anyway.
For the picture, it's Mike's Hard Lemonade with a red food coloring float - don't judge me

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[ This Message was edited by: MadDogMike 2014-03-09 21:18 ]


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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1152
From: La Mirada Atoll
Posted: 2014-03-09 9:09 pm   Permalink

Velly nice Mike. I’m gonna put one in the next “Meyers” planters punch I make. Dat red will “pop”in a yellow bev.
Mahalo
David

[ This Message was edited by: nui 'umi 'umi 2014-03-09 21:10 ]


 
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AdOrAdam
Grand Member (first year)  

Joined: Jun 16, 2013
Posts: 453
From: Wolverhampton, UK
Posted: 2014-03-10 3:45 pm   Permalink

I was thinking of making a garnish related thread, so I agree this thread needs a resurrection!

Tonight's attempts:



I've started buying whole pineapples mainly for garnishes & tiki drinks, my tip is to buy a whole pineapple & freeze most of it.

I pull out & freeze the good leaves. I take them from the freezer & run them under cold water before putting them in the drink as a garnish - they look fresh.

I freeze sticks of fresh pineapple for later use in blended drinks like Missionarys Downfalls or Boo Loos with no ill effects (just carefully cut them up a bit more before you blend them), although, you cant skewer 'em as easy the fresh & pineapple loses its consistency if you were to thaw it back out.

Then I eat some, cook some, barbecue some, whatever - pineapples are not just for tiki drinks!

Anyone got any easy tips on how to carve citrus shapes or using flowers as a garnish?


 
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nui 'umi 'umi
Tiki Socialite

Joined: Feb 21, 2011
Posts: 1152
From: La Mirada Atoll
Posted: 2014-03-10 9:55 pm   Permalink

AorA,
I’ve always used fresh pineapple (readily available all year here in California) I use the “leaves” the first day but toss them after that cause they quickly look kinda shriveled up. Mahalo for the tip! Impatiens, violets, gardenias, orchids, “sticks” of sugar cane, and small roses have found there way into my wife’s drinks. Of course caution is the word when using any plant in your drink.
Cheers


 
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MadDogMike
Grand Member (7 years)  

Joined: Mar 30, 2008
Posts: 7397
From: The Anvil of the Sun
Posted: 2014-04-01 09:00 am   Permalink

Quote:

On 2014-03-10 21:55, nui 'umi 'umi wrote:
...Of course caution is the word when using any plant in your drink.



You got that right!!!
We have a local plant that make lots of plumeria-looking flowers in red, pink, or white. Here is one of the white flowers in strawberry nectar (no alcohol, don’t judge me ).

What I didn’t realize though, it that plant is called Oleander and it is one of the most poisonous of commonly grown garden plants! Contains the cardiac glycosides oleandrin and oleandrigenin. After a quick trip to the ER with a gastic lavage, some nasty tasting charcoal, and extensive heart monitoring, that is a mistake I will never make again!




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TikiTacky
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Joined: Nov 23, 2010
Posts: 1310
Posted: 2014-04-01 09:17 am   Permalink

When I was a kid my mom saw me eating the berries off the bush in the back yard. Turns out it was nightshade. A trip to the ER and some ipecac syrup and I'm still here. To this day, I wonder: who the hell grows nightshade in the back yard? :/
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tikilongbeach
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Joined: Aug 05, 2011
Posts: 1379
From: Long Beach, CA via Dallas, TX
Posted: 2014-04-01 10:55 am   Permalink

Yikes Mike!

Three Dots and a Dash in Chicago appears to do some cool garnishes. I haven't been there yet.
















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-Lori


 
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AdOrAdam
Grand Member (first year)  

Joined: Jun 16, 2013
Posts: 453
From: Wolverhampton, UK
Posted: 2014-04-01 12:08 pm   Permalink

Quote:

On 2014-04-01 09:00, MadDogMike wrote:



Oh dear, is that recent?

If you are alive & well... can we make jokes now?

Quote:
On 2014-04-01 10:55, tikilongbeach wrote:


I am inspired by Three Dots (the bar), Im not ashamed to admit that I bit that particular garnish for my Three Dots & a Dash cocktail at home:



You've gotta do the ...- garnish anyway (its the rules), using a frozen pineapple chunk & leaves means you've always got them in... just slice a little extra orange when you are juicing it... & volia. I just need some better photography skills now...


 
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Chip and Andy
Tiki Socialite

Joined: Jul 13, 2004
Posts: 2215
From: Corner table, Molokai Lounge, Mai-Kai.
Posted: 2014-04-01 12:22 pm   Permalink

Quote:

On 2014-04-01 12:08, AdOrAdam wrote:
I just need some better photography skills now...



No, you've just about got it already.

Put a place mat or something down underneath your cocktails, something in a similar color/shade as your backdrop.

Get a second light source, one on each side generally, and you'll be totally rocking the cocktails and garnish photos!


 
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