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VEGGIE-BASED GARNISHES TO EMBELLISH YOUR COCKTAILS - part 2
Why not put your fruits and herbs to one side right now and instead see why veggies are so popular: learn how to decorate your drinks with veggies using these handy tips below:
INSPIRING IDEAS FOR YOUR COCKTAILS
For this design, skewer 3 little balls of yellow, red and Chioggia beetroot on a dried cherry tomato vine. Just lean it on one side of the glass and voilà!
Remove a spiral of lemon zest with a citrus zester and wrap it around a wooden tube (approx. 1.5cm diameter, 8cm length). Place both zest and tube in a dehydrator for 50 minutes. Once dried, put it in the glass alongside a herb or beetroot leaf garnish.
INSPIRING IDEAS FOR YOUR MOCKTAILS
Slice a fine strip of yellow carrot (12-13cm) on a mandolin. Using a knife, make 6 fine cuts (10cm) down the length of the carrot strip (leaving 1.5cm from the edges). Fold it in two and join the ends with a toothpick. Present it in a fan shape with the bottom held stable by the ice. You’re sure to be a fan too!
Before all else, cut a square of apple (3mm thick) then carve three identical smaller squares out of the apple slice.
Fill in the empty spaces with three colourful squares of Chioggia and yellow beetroot and lime. It should all easily rest on the edges of the container.
Read the first part of this article here.
Designs by Joseph Trotta