Restaurant & Hospitality Consultants



Shakin’ Things Up – The Cocktail Garnish

Shakin’ Things Up – The Cocktail Garnish

By: Kerryn McDonough

As restaurants continue to perfect the smallest of details from art on the walls to designs on the coasters, general managers, chefs and bartenders alike are dreaming up unique, memorable touches to add to the overall experience. Gone are the days of the simple lemon wedge garnish, now replaced with non-traditional extras from herbs to pickled veggies. As Restaurant Hospitality recently noted, “Customers want bumped-up basics.” Below are a few of our favorites.


Trick Dog’s’ July “Comet”

trickFighting Cock bourbon, Amaro Lucano, blackberry, 

Shiraz, Dale’s Pale Ale, chipotle, lemon, and sharp cheddar

 

 

 

Ocean Prime’s Berries & Bubbles

OP Belvedere citrus vodka, Crème de Cassis, 

sour mix, Domaine Chandon Brut, fresh berries, dry ice

 

 

 

 

Pabu’s Old “Foie”shioned

Pabu

Foie gras-infused nikka coffey grain whisky, pickled rhubarb, 

Aztec bitters and Peychaud’s bitters topped with foie gras torchon and a bit of kumquat

 

 

 

1760’s Pear-Ginger cocktail with

1760Lacryma, gin, a Campari ice cube

 

 

 

 

15 Romolo’s Waffle Shot

15

A powdered sugar-dusted waffle square dunked into black rum and coffee liqueur.

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