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Veggie-based garnishes to beautify your cocktails
The trend to enhance and showcase your product will offer your customers a striking visual experience. This is even more true in our digital context: everything is likely to be photographed, shared, liked, commented on Instagram, Facebook and all the other social networks… Make your customers want to share their experience with their community while they are in your establishment by offering cocktails with original garnishes!
Be inspired by the creations of Joseph Trotta, a precursor in the field of cocktail garnish, who has designed signature garnishes exclusively for MONIN.
Discover his first three creations:
To dress this cocktail, Joseph used two types of beetroot (yellow one and "Chioggia") which are cut with a wavy blade and then gathered together and cut with a round, 3.5 cm diameter biscuit cutter. The decoration is placed on the edge of the glass.
To create this impressive decoration that seems suspended in the air, use a zester to obtain about 20 cm of lime zest. Roll the zest in zigzag around a rectangle (4 cm x 6 cm) of 2-3 mm culinary wood. Dry in a dehydrator for 1 hour.
Joseph then pricked the decoration into a small ball of carrot held in place on the edge of the glass.
For this cocktail, around 15 cm of orange zest was obtained using a fluted paring knife and rolled around a piece of bamboo (9 cm long -1.5 cm diameter) and dried in the dehydrator for around 1 hour.
The decoration is held in place by a small notch on the edge of the glass and rests on a small slice of carrot on the opposite edge.
Photos and design by Joseph Trotta