By Babs S. Harrison
“A cocktail is not dressed without a garnish,” says Russell Greene, one of the mixologists at Bar 1896 at Castle Hot Springs resort.
First impressions matter, and the garnish will likely be the first thing that catches your eye — the cocktails that emerge from the mixologist team at Bar 1896 are certainly dressed to impress. The bar, named for the resort’s first year of operation, is strategically positioned just steps from the front door with a backdrop of a stunning view of the Bradshaw Mountains, offering an idyllic backdrop worthy of the picture-perfect cocktails.
You don’t have to be a cocktail aficionado to know these drinks are going to be front-row worthy. Just look at the fragrant bouquets of snipped herbs lined up on the counter. Play a game: how many can you identify? (Hint: consider yourself a scholar if you get half of them.)
“We design the menu around what’s growing in the garden,” says Russell of the three-quarter-acre culinary garden just outside the door. “It’s our living pantry for cocktail garnishing.”
There are three staples: herbs, edible flowers and citrus. But even then, there is an explosion of possible variations. On this day, Russell had picked lots of mint (including spearmint, chocolate, strawberry and pineapple varieties), plus sweet basil, blue spice basil, dill, marjoram, rosemary, thyme and fennel. Edible flowers are picked too, including marigold, dianthus (small carnation) and bachelor buttons, as well as flowering herbs like borage and cilantro.
Citrus, which is abundant on the property, makes appearances as dehydrated wheels placed delicately on cocktails, or as expressed rinds (a bar term for twisting the peel to release fragrant oils).
Behind the Scenes
Once you see how a garnish transforms the look of a cocktail, you’ll never let yours go bare again. Experiment with what you have at home. To help get you started, here are a few guidelines from Anthony Escalante, another member of the mixology team.
“A garnish should elevate the cocktail, so you have layers of experience; it doesn’t all have to be in the cocktail,” he says. Start with a vision and have some flair, but also respect the drink by avoiding “overdone” accoutrements.
In positioning the garnish, think like a photographer. Consider color, shape and fragrance when arranging the different elements.
Determine whether your canvas is flat or tall. For example, if you’re using a coupe (a stemmed glass with a shallow saucer), go flat, placing garnishes on the surface. For a tumbler, you can go tall, rising above the rim with long-stemmed herbs.
If using citrus, cut the rind to complement the shape of the glass. Fluff it up with a couple of citrus leaves to elevate the look, throw in a dried citrus wheel, and you’ve created a floating base for an edible flower to sit on.
When using herbs, you can cut them down to a sprig, or showcase a crown of herbs. To release more of an herb’s fragrance, gently press the herb on the rim of the glass. “Some people smack herbs,” says Anthony. “It’s the right idea but the wrong execution, because the oil ends up on your hands instead of the glass.” That’s why he advises to tease it on the rim.
Craft Your Own
Ready to try your hand at crafting an artful drink? Here are two well-garnished cocktail recipes from the Bar 1896 summer menu.
Paraiso
This cocktail mirrors the vibrant color of an Arizona sunset. The glass is rimmed with a red chile blend and the garnish is centered.
- 2 oz Naran Mezcal
- 1 oz Cinola Passion Fruit liqueur
- 1 oz orange juice
- .75 oz lime
- .5 oz vanilla
- 2 sleeves mole bitters (a sleeve is a full dropper, or one dash)
- 1 drop habanero tincture
Shake and strain into a large rocks glass rimmed with Tajin chili pepper-lime-salt seasoning
Garnish with a dehydrated lime wheel, edible flower and expressed orange peel.
Uprooted
This elegant, deep red cocktail is served in a coupe accented with pops of bright color from the floating garnish placed off-center.
- 1 oz Beetroot Cordial
- .75 oz Corrido Blanco
- .75 oz lime
- 2 dashes Angostura Bitters
Shake and strain into a coupe with a dehydrated lime wheel topped with a hot pink and white dianthus and expressed orange peel.