The Garnish and how to pour beer

The Garnish

There are many ways to garnish any drink, especially between various establishments. But of the variety of treats available, you’re sure to want to know the following. They are the most popular and most common.
Lemon, lime, orange, cherry and of course olive. Others to know are the tropical fruits: orange, pineapple, banana, and strawberry. Then there’s mint, celery, and the cocktail onion. This sounds like a lot, but if you’ve frequented bars (and as you begin to bartend) you’ll have no problem naming off each of these like the names of your most hated girlfriends (or boyfriends).

Your best tool for creating your garnishes is going to be a Serrated Knife. It is going to give the best cut for the fruits and works well for the rest of the garnishes. Perform your cuts on a cutting board only used at the bar and place it over a wet bar towel to prevent slipping.

First off let’s clarify, what exactly is a garnish?

There’s no doubt you’ve seen a garnish before whether it be a lemon wedge in your cocktail, the salt around the rim of your Margarita or a celery stalk in your Bloody Mary. Whatever garnish you’re particularly interested in, it serves one of two purposes. Some drinks absolutely need the garnish for flavor and to enhance the cocktail, while others are merely there for looks. It might add a particular color or just change the overall presentation of the beverage. Here are the most common garnishes you need to know as a bartender.

Celery

Primarily used to garnish a Bloody Mary, celery is usually washed, separated into stalks, with the ends trimmed off. Some bars prefer to leave the leaves on the celery, but that’s a decision your establishment will usually make. Remember to check the quality of the celery as it tends to go bad rather quickly.

Cherries

Using maraschino cherries on a drink usually adds a bit of fun as well as color, rarely are cherries used to enhance the flavor of the cocktail. Drinks such as a Midori Sour add a cherry for garnish, while a Manhattan is one of the only drinks which absolutely requires the cherry.

Cinnamon

Coffee cocktails are usually garnished using a cinnamon stick. It adds a bit of flavor and can be used to stir the drink as well. Sometimes a dash of cinnamon is added to seasonal drinks for flavor and smell. Most establishments will not use cinnamon sticks due to the relatively high price per drink. You’ll usually only see it in higher end establishment.

Lemon

Lemons are used in three ways to garnish a drink. There’s the lemon wheel, which is essentially a circular cut directly through the center of a lemon. A lemon wheel is actually just a cross section of the lemon. A wedge is usually an eighth of lemon sliced into a wedge shape. Finally, a twist is simply a long slice of the lemon rind twisted placed on the edge of the glass. Lemons along with limes as mentioned below, are by far the most common garnish used in bartending. They enhance the flavor of many drink and are just decorative embellishments in others.

Lime

The most commonly used garnish equal to that of the lemon is the lime. Used most often in wedge shape, limes enhance the flavor of a Cuba Libre and Mojito.
 

How to Pour Beer

As a bartender you’ll be mixing and creating more cocktails and drink concoctions than you’ll ever be able to keep track of, yet one of the most important drinks you’ll be serving is ice cold draft beer. It’s easily the most popular drink in any bar and is also a staple in almost every country around the world. Beer is served in cans, bottles, or draft and has a specific method for pouring without disrupting the taste and quality. The entire drinking experience can be changed if it is served flat or foamy. And it is the bartender who serves up this experience in each and every glass. If you don’t want to lose tips or customers then take this bartender’s guide on pouring beer into consideration before serving the next pint.

1. It’s in the glass

When it comes to the beer glass, you always need to make sure it’s spotless. The worst thing that could happen when someone is about to enjoy their beer is to see residue, smudges, or even worse, food particles (it does happen). Residue can also affect the carbonation of the brew. Leftover water or cleaning solution can do the same thing so you definitely don’t want to use a wet glass. Take a quick peek at the glass and if it’s clear and free of residue then continue with the pour.

2. Holding the glass at an angle prevents excess foam

When pouring from a tap or from a bottle, holding the serving glass at an angle and close to the spout prevents an excess of foam and carbonation. Grasp the glass about two-thirds of the way down and tilt it at a 45 degree angle under the spout. Pull the tap all the way out to allow the beer to flow free of any blockage in the line. A half or partial pull can cause the beer to foam and carbonate more than it was intended. As the beer hits the glass it will flow to bottom. When the glass is about two-thirds full begin to tilt the glass straight up to allow it to fill completely.

3. The right amount of foam makes the perfect glass of beer

As the beer is about to fill the glass, move it slightly down so there is only about a half inch or less of foam. The presence of foam allows the customer to appreciate the aroma of the beer, yet too much foam will leave them feeling you did not do your job of providing maximum product.

4. Serve and Enjoy!

Place the full glass on the bar or serving mat. Set out a coaster and place the full glass on the coaster for the customer to enjoy. Remember to take your time and go slow. Thicker beers and lagers require more time to pour. When the beer fills two-thirds of the way, set it on the bar for at least 10 seconds to allow the beer to settle. Then finish the pour as normal. Don’t forget to practice just as you would with other drinks. Perfecting your method will take time but is worth the extra effort.