The Cocktail Garnish From Functional to Fabulous

Posted on April 15, 2008
Filed Under Craig Hermann |

This is the debut post from Craig Hermann. Craig is a cocktail fan and tiki aficionado in Portland, Oregon. He publishes Tiki Drinks & Indigo Firmaments.

The garnish is often considered an afterthought to the cocktail — A superfluous distraction to be placed on the napkin before quaffing. This is an unfortunate end for such an important ingredient for the mixologist. On Saturday , July 19 Martin Cate will lead a seminar on the punctuation of the cocktail.*

Martin Cate is no stranger to the revival of lost arts. He is co-owner, designer, and chief mixologist of Forbidden Island Tiki Lounge in Alameda: The premiere west-coast destination for the liquid archeology of the Tiki Drink. Forbidden Island hosts a vast and formidable repertoire of rediscovered and Polynesian Elixirs from exotic locales of days gone by. Martin is joined by panelist Jeff ‘Beachbum’ Berry, the supreme mixologist and researcher who has unearthed the original recipes of these forgotten drinks in his books Grog Log, Intoxica and the latest Sippin’ Safari.

Martin tells me he’ll give us “a little how to, a little history, and how a good garnish can provide form and function. Plus some over the top stuff and of course a little fire.” The Oregon Cherry Growers and Wild Hibiscus Flowers are sponsoring. I know there will be some surprises in store. Ask Martin about the organic, natural maraschino cherries he sourced for use at Forbidden Island. I’m hoping he’ll show us his napkin bib trick (to guard against the warmth of the hand ruining a good glass frost).

“Freshness,” quips martin about the premium consideration for garnish. I know each attendee will come away with fresh ideas about the role and significant use of garnish.

“The Cocktail Garnish From Functional to Fabulous” takes place Saturday, July 19, from 2:30 - 4:00 at the Hotel Monteleone. Tickets may be purchased here.