When a bartender serves a cocktail, few issues trigger my face to fall like a dried citrus garnish. Regardless of the visible enchantment a crisp citrus wheel provides, I’ve all the time discovered dehydrated garnishes disappointing. I’d slightly go with out a garnish than must battle one to take one other sip of my drink.
“I don’t see the purpose. They get in the way in which,” says Tim Faulkner, a cocktail guide, bartender, and co-owner of Whoopsie’s in Atlanta, Georgia. “Even with recent garnishes, I squeeze the lemon or lime proper into the drink and toss the garnish so it doesn’t intrude with the expertise.”
Citrus is often utilized in cocktails due to its potential to steadiness spirits. Not solely can the sharp, bitter notes tame the cruel nostril of ethanol in some spirits, however recent citrus may even contribute to the feel of a cocktail—simply consider the creamy physique that outcomes from a wonderfully shaken Daiquiri.
So, why do some bartenders go for dehydrated over recent? Let’s study the case some business professionals are making for dehydrated garnishes past mere aesthetics.
Dehydration Preserves the Produce
Other than the distinct traits recent garnishes present to cocktails (like fragrant important oils and crisp taste), conserving a gradual provide of produce readily available is troublesome for some bars. Contemporary citrus and different fruits used to garnish cocktails may be dear to inventory — much more so when it’s out of season. On prime of excessive costs, the produce can spoil shortly. That’s why some bars — and residential bartenders — want to dehydrate garnishes at their peak.
Dehydrating garnishes reduces waste, saves cash, and ensures shelf-stability, that are all good issues. However dehydration additionally preserves and concentrates the flavour of the fruit. Whereas that probably means you gained’t wish to lick a citrus wheel as you sip, you possibly can nonetheless leverage the potent taste. The hot button is to position the garnish in the very best spot inside your cocktail to harness its intense taste.
Execution Is All the things
Squeezing a lemon or lime into your Gin & Tonic is often innocent, however many cocktails will develop into unbalanced with the addition of additional citrus. Dehydrated citrus, alternatively, permits for extra management when crafting cocktails as a result of the juice can’t be squeezed into the drink. As a substitute, the essence of the fruit and its acidity slowly intensify inside the drink.
Keep away from sprucing your favourite drink off with a citrus wheel on prime, and place it alongside the wall of the glass as an alternative. Correct placement not solely retains the garnish out of the way in which but additionally permits the citrus to rehydrate whereas slowly melding with the cocktail. It’s also essential to maintain the garnish on the aspect of the glass slightly than the underside to keep away from an excessive amount of of a concentrated taste if the cocktail is served with a straw.
The right way to Garnish at Dwelling
It’s widespread to see dehydrated citrus wheels like lemon, lime, and orange utilized in drinks. Much less widespread choices embrace dehydrated pineapple, raspberries, coconut, and even mangoes. However relating to utilizing these garnishes at residence, it’s essential to assume by the cocktail and garnish pairing.
“I wouldn’t use a dehydrated lime over a recent one in a Daiquiri or a Margarita, however in a smoked or fat-washed whiskey bitter, I’d undoubtedly use a dehydrated orange,” says Kharis Ellison, a bartender at Talat Market, a 2024 James Beard-nominated restaurant in Atlanta. “The exception [is] dehydrated pineapple, which is all the time scrumptious and retains a fantastic nostril in contrast to the opposite [garnishes].”
Tio Lucho’s, a Peruvian restaurant in Atlanta, proves this level with a milk-washed Daiquiri topped with a wedge of dehydrated pineapple. Simply over a mile away, Stereo, a listening lounge and cocktail bar, toasts dehydrated coconut chips for a Chai Vodka Highball with coconut milk-clarified fino sherry. And dried raspberries work nicely in Chambord cocktails like a French Martini.
The right way to Make Dried Cocktail Garnishes
To inventory your bar with eye-catching dried garnishes, head to a neighborhood grocery retailer or test retailers like Williams-Sonoma, Amazon, or Cocktail Garnish Co. But when you have already got recent fruit to protect, it’s nicely well worth the effort to make DIY garnishes.
For a more cost effective methodology, merely wash, slice, after which dry the fruit at a really low temperature within the oven for a number of hours. Earlier than putting prepped garnishes within the oven, brush them with lemon or toss in a citric acid wash to forestall the fruit from browning. Maintain the temperature round 125 levels Fahrenheit or as little as your oven will go to forestall the sugars within the fruit from burning. Keep in mind to test on the garnishes incessantly — about as soon as each hour — till they’re dried and agency.
That’s all it takes to create your personal stash of dehydrated garnishes, able to deploy in all of your favourite cocktails.
