So, you’re throwing a cocktail party, and you’ve asked friends and colleagues to come. You have some spirits ready—and a lot of ice, too. There’s one thing you lack, however: cocktail bartenders. But, who says you need cocktail bartenders just to spice your party up? You don’t, especially since you can make kick-ass garnishings while you play bartender for the night. Here’s how you can make your own garnishes that look like they’re made by the pros.

Make a citrus wedge. Halve the fruit of your choice crosswise. Next, cut each half lengthwise, into eighths or quarters, depending on  how big or small the fruit is.

Make a citrus cartwheel. Cut very thin slices from each end of an unpeeled fruit. After that, cut the fruit into your desired thickness, crosswise. Next, make a slit halfway through one part and twist along this slit lightly, to make a cartwheel. If you want half a cartwheel only, cut the rounds in two instead.

Make a citrus curl. With a sawing motion, slice the outer peel in a spiral. Make sure the cut is continuous, and don’t stop until only white membranes are left. After you’re done cutting lengthwise following the curve of the fruit, take out the fruit’s white membrane.

Make a citrus twist. Slice the fruit into 4 parts, and then remove the pulp. Using your spoon’s tip, scrape all of the white membranes away. Next, flatten the peels and then cut them into strips about 2 inches long and a quarter of an inch wide. Finally, twist each piece to make it look like a curlicue, and then drop it in your cocktail—this releases the fragrance into your drink.

Make a citrus sliver. Do the same steps listed in the procedure for making citrus twists. But, vary it by stacking three or four pieces of peels together before cutting them into thin  slivers – these slivers make really elegant garnishes.

Make a citrus zest. You never see cocktail bartenders washing and drying fruits before turning them into garnish, but you’ll have to do both before you can make garnish magic. After you have done both, remove the colored outer peel layer. Be careful to use very little pressure, so you don’t remove the inner white pith as well—this pith is bitter.

Of course, you need to prepare for failure as well as success. Here are a few tricks of the trade of cocktail bartenders.

1. Use only fresh ice. Nothing ruins the flavor faster than stale ice.

2. Make sure your bar at home has basic tools. Think strainer, cocktail shaker, tongs and ice bucket, citrus reamer, a paring knife, juicer, a cutting board, and a jigger.

3. Handwash all the glassware in a mixture made of hot water and baking soda. This removes soap residue. Next, rinse very well before you dry using a lint-free and clean cloth. You may also chill the  glassware first in cracked ice.

Oh, and the easiest trick of all cocktail bartenders? Use clean, exquisite glassware. Don’t have matching glassware? Don’t break the bank to get new ones. Mix up your selection with crystal and cut glass stemware—you can get yours from yard sales, second-hand stores, and thrift shops.

Photo Credit: -Kenny-

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