COCKTAIL ZERO% BAR MANUAL ALEMBIC FRUITS & VEGETABLES FRUITS & VEGETABLES 20. STRWBERRIES Strawberries may differ in size, shape, and colour from batch to batch as approximately twenty different varieties of strawberries are grown around the world. Strawberries are such a popular cocktail ingredient that you can’t go wrong whether muddling, shaking or serving as a garnish. 21. CHERRIES, MARASCHINO Maraschino cherries were originally made by macerating morello cherries in maraschino liqueur. The cherry stones are crushed in the process of making maraschino liqueur releasing a subtle almond flavour. A great garnish. The syrup is sometimes used as a cocktail ingredient. 22. OLIVES, GREEN Cocktail olives are generally of the green Spanish variety. Though they often come stuffed with red pimento these are not the best for Martinis. Un- stuffed olives are preferable unless specified in the recipe. Used to garnish, with the brine sometimes used as an ingredient. 23. PEACH PUREE Pulped peaches. Either go all-out and make at home or purchase ready made. The way to make peach puree is to first poach the fruit. Place the hulled peaches in a large pan, cover with water and about one teaspoon of sugar for each whole peach. Simmer with the lid on for at least an hour. Strain and allow to cool. Throw them in the blender and blitz till you have a smooth and runny consistency. If fresh peaches are not in season blend tinned peaches with some of the syrup that they come with. 24. RASPBERRY PUREE Pulped raspberries. Can be home made or purchased ready made. Follow the method above for peaches if making your raspberry puree at home. 25.CELERY This green stalk has become a common garnish since it first appeared on the Bloody Mary’s served at the Pump Room in Chicago in the 1960’s. It can be split lengthways to create a more delicate looking garnish. I like to cut thin strips and place them on top of the glass. Bite sized crunchy snacks. Squeeze a few drops of lemon and season with salt and pepper for even more flavour. INGREDIENTS
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