COCKTAIL ZERO% BAR MANUAL ALEMBIC FRUITS & VEGETABLES FRUITS & VEGETABLES 14.BANANA Adds creamy thickness and sweetness to blended drinks. To cut a banana slice garnish it is best to leave the peel on, and cut across the banana at a diagonal angle, then cut a notch into the slice to fix it to the rim of the glass. 15. GREEN APPLE SLICES There are more than 7,500 known varieties of apples, resulting in a range of desired characteristics. Cut the apple in half then cut thin slices, lengthways, select approximately 4 slices and fan out. This is a gorgeous looking garnish. 16.PEARS Their fine, slightly granular flesh is much more fragile than apples and, unlike most fruit, they improve in flavour and texture after they’re picked. Most pears are wider at the bottom than they are at the top. They’re not as brightly coloured as apples, most having skins that range from dull bronze through to soft green. Pears can be prepared for garnish in the same way as apples. 17.GRAPES Many varieties of grape can be used as garnish or muddled into a drink. Sweet and seedless are best. Grapes can also be frozen individually or on stems of three or four grapes. Dipping them in icing sugar makes a striking garnish. 18. BLACKBERRIES High in ascorbic acid, blackberries bring a tart, sweet-and-sour flavour to a cocktail as well as a deep purple colour. Frozen and very ripe berries release more colour than other berries. Blackberries can be shaken with a drink. This is faster than muddling and allows you to strain out the seeds. Also make a great garnish. 19. RASPBERRIES Sweeter than blackberries and lighter in colour, raspberries bring soft fruit and floral notes to a drink as well as a blush colour. Frozen and very ripe berries release more colour than other berries. Raspberries also can be shaken. INGREDIENTS
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