The Number One Rule Of Choosing Fresh Cocktail Garnishes

Unless you're a strict "bourbon neat" drinker, garnishes are a crucial component of the cocktail experience. In many instances, the garnish even serves a utilitarian flavor purpose, like when a lemon or orange peel is expressed around the rim of the glass. That pearl onion garnish is the only thing that distinguishes a Gibson from a Martini, and they're entirely different drinks.

Take it from a former career bartender who has cut more limes than they care to count: Garnishes may be ornamental and not always intended to be eaten, but they're certainly not arbitrary or optional. Strongly aromatic elements like lavender sprigs or cucumber slices can impact the way the sipper experiences the drink. Aromatic mint leaves give Mint Juleps and Mojitos their herbaceousness. Like the lemon twist on an Aviation or the lime on a Margarita, garnishes are part of a cocktail's unique identity.

The Realm of the Cocktail Garnish is serious terrain, so be picky. Only the freshest ingredients will do. (The exception here might be with dehydrated orange wheels, but we digress.) No one wants to bite into a wilted celery stalk bobbing in their Michelada. Pretty edible flowers and vibrant yellow pineapple wedges stand out proudly against the creamy backdrop of frozen pina coladas and daiquiris. But, for just as impressive as this canvas can be, it can be equally disappointing when the fruit is bumpy, bruised, or lacking in color.

Pickiness is particularly crucial when it comes to garnishing with fresh herbs. Wilted mint leaves, basil leaves, and rosemary sprigs present unpleasantly bitter, "spoiled" flavors as they deteriorate, which never belongs in your bevy. On a practical note, citrus wheels need to be fresh or even slightly underripe in order to structurally stand up straight and not bend forward as they perch on the rim.

Feel free to get creative with unique, fresh cocktail garnishes from pea shoots to fresh honeycomb and bee pollen. You can garnish punchy whiskey cocktails and technicolor tiki drinks alike. If you're topping your drink with apple or pear slices, hit 'em with a quick brush of lemon juice to prevent browning. Pro tip: If you find that the raspberries, strawberries, peaches, or other fresh fruit you had planned to use as garnish have started to turn overripe or bruised, don't despair. Mash 'em into a flavorful shrub instead (more on how to do that here).

If you realistically won't be stocking up on fresh produce any time soon, it might be worth stocking your home bar with some cocktail garnishes with longer shelf lives, like syrupy Luxardo cherries or jarred olives. You might need these ingredients later on, anyway — syrup-packed cherries can stand out in a sweet Manhattan, and jarred olive brine can be chilled and turned into a dirty martini.