Dallas Bartenders

Dallas Bartenders explain how to prepare and cut fruits/garnishes. The following represents garnishes and condiments that may be prepared depending on the particular event.

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Preparing Garnishes

Dallas Bartenders

Apples- for apple flavored drinks.

Bitters- Peychaud and Angostura.

Cherries- maraschino cherries or green mint cherries.

Chocolate Syrup- for chocolate martinis.

Celery Stalks- used in bloody Mary's and other tomato juice based drinks. Leave the leaf portion attached to the celery but cut the stalk where the leaf portion is above the rim of the glass so it may be used to stir the drink.

Cinnamon- usually combined with sugar and used around the rim of a glass rubbed with a lime or lemon.

Cinnamon Sticks- used to stir hot drinks and release the cinnamon flavor.

Crystallized Ginder: Great for particular vodka drinks.

Flags- half an orange slice with toothpick or sword through a cherry and inserted into the flesh side of the orange.

Horseradish- jarred horseradish to use instead of or in addition to hot sauce.

Horse's Neck- when an orange or usually a lemon is cut in a continuous spiral until the whole fruit is peeled without breaking.

Lemons- cut into 1/8" strips long way down the lemon after removing the tip of each lemon end. Strip the peel off the lemon and twist over the drink, misting the concoction with the spray of lemon oil. Alternatively, rub the lemon around the rim of the glass and drop into the drink.

Preparing Garnishes- Dallas Bartenders

Limes- cut into wedges, 6-8 wedges per lime depending on fruit size.

There are two types of limes, the Persian or Tahitian lime, which is large and shaped like a lemon and the West Indies. The second type, the Mexican or West Indies or Key Lime, is smaller and completely round like a golf ball. The West Indies lime is green during its growing and maturing stage but begins to yellow as it ripens. The West Indies lime has a much higher oil content and acidity. Dallas Bartenders prefer the latter, West Indies lime, as the flavor is more intense and desirable in drinks.

Preparing Garnishes- Dallas Bartenders

Mint leaves, fresh- for Julep and other mint flavored drinks.

Olives and stuffed olives- stuffed olives (great additions to martinis).

Oranges- sliced in half, cut off the ends and then cut 90 degrees across into 1/2" slices.

Orchids- for fancy Polynesian or fruit drinks, generally rum based drinks.

Parasols- those little paper umbrellas from the past.

Pepper- fresh ground pepper for bloody Mary's, clamato's and other drinks.

Pineapple Sticks- 4-6" by 3/4" of vertical sliced pineapple pieces. Size should protrude just over the top of the glass.

Pixi Sticks- those long straw-like containers that store flavored sugar. Great for martinis.

Salt- course salt for margaritas, salty dogs and bloody mary's.

Celery Salt- to flavor drinks and salt glass rims for bloody Mary's and other drinks.

Sugar- powder sugar for sweetening drinks and for glass rims. Mix it with cinnamon or other spices to add flavor to the drink.

Sugared Vanilla Beans- Slice a bean lengthwise and remove the seeds for other use. Sprinkle granulated sugar over the front and back of the bean and pres the sugar into it. Store in a tight container with extra sugar to enhance the sugar with vanilla-scent. Use as a garnish for hot and cold drinks that benefit from the addition of vanilla flavor.

Tabasco- to use in tomato based drinks; other quality hot sauces may be used.

Worcester Sauce- for bloody Mary's and other tomato drinks.

Preparing Garnishes- Dallas Bartenders

Olive Descriptions

Stuffed Olive Recipes

SOURCE	VARIETY	CHARACTERISTICS	FLAVOR
Italy	Calabrese	Dull green and cracked.	Similar to Sicilian type, but mellower.
	Gaeta	Dark, small and wilted.	Earthy and milky-oily, with herbal note.
	Ligurian	Dark brown to black.	Deep and flavorful.
	Sicilian	Cracked and green.	Sharp and bitter with flavorful punch.
France	Lucques	Small and dark.	Flavorful and distinct.
	Nicoise	Shiny, small, dense pit.	Provencal herbal flavor.
	Picholine	Medium green.	Bright, salty and crisp.
Greece	Kalamata	Fleshy, dark and shiny.	Rich and salty.
	Nafplion	Dark green.	Fruity and dense.
Lebanon	Lebanese Black	Smooth, medium-size, glossy brown and black.	Pleasant, intense earthy taste.
Morocco	Moroccan	Black dry-cured, salt-cured or oil-cured.	Earthy and acidic.
Spain	Gordal	Large, green.	Pleasantly meaty texture.

Preparing Garnishes- Dallas Bartenders© '05-'07; Dallas Catering

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