Ripe yellow cross sections of bananas make a colorful and stylish garnish. Before peeling and adding fresh banana to a blended drink, cut a 1/2 - 3/4 inch cross section from the middle. Then cut from the center through the peel. This should make it fit nicely onto the rim of a glass.

Always wash celery thoroughly. Cut off the base as well as the tips of the leaves, so that there is no discoloration, just healthy light green celery. When makinga drink calling for celery as a garnish, make sure you leave roomto accommodate the stick of celery. Keep celery in ice water, in a refrigerator until needed.

Red Maraschino cherries are essential for adult drinks, as well as children's drinks. After opening the jar be sure to refrigerate.

Ground cinnamon as well as cinnamon sticks are used in many recipes. It is easy to over power a drink with cinnamon. Use ground cinnamon sparingly. Drinks calling for cinnamon sticks, leave whole unless specified. Long sticks can make excellent stirrers.

Cocktail Shrimp
Shrimp make delicious exotic garnish for drinks such as a Bloody Mary or a Red Snapper. Cook them as if they were for a shrimp cocktail, removing the black vein in the back. If shrimp, after cooking and waiting to be used become slimy, throw them away.

Coffee Beans
Coffee Beans are traditional garnish for Sambuca drinks. Three bean represent Health, Wealth and Happiness.

Cut eith into spears or wheels, cucumbers are a great garnish instead of, or in addition to celery for a Virgin Mary and other drinks of that nature. Wash thorougly. Peeling is optional.

Wedges: Cut off the ends of a lemon, then cut down the middle from flat end to flat end making two halves. Make a 1/4 inch incision in the center of the halves against the grain, then cut 3 or 4 equal sized wedges from the half. The tiny incision was made so your wedge will fit snugly on rim of glass.

Twists: Cut off the ends of a lemon, then make 4 long lengthwise cuts into the rind (be careful not to cut into the meat of the lemon). Soak lemon in hot tap water for 5 minutes. Seperate the rind from the meat, and cut the rind into long 1/4 inch strips. When a twist is called for a drink, it should be twisted over the drink, then rubbed around the lip of the glass.

Wedges: Cut off the ends of a lime, then cut down the middle from flat end to flat end making two halves. Make a 1/4 inch incision in the center of the halves against the grain, then cut 3 or 4 equal sized wedges from the half. The tiny incision was made so your wedge will fit snugly on rim of glass.

Wheels: Cut off the ends. Cut 1/6 inch cross sections. Cut the rind to allow a place to sit on glass.

Green olives (with or without pimentos) are essential for martinis. Refrigerate after opening.

Cocktail onions are the distinguishing difference between a Martini and a Gibson. They can be found in most grocery stores. Refrigerate after opening.

Cut the ends off an orange. Cut down the middle from flat end to flat end. Cut half wheels against the grain approximately 1/6 inch thick. A slight pull on the ends will allow you to sit it on the rim of the glass.

Sticks: Cut off the top, bottom and sides, making a solid block of pineapple meat. Cut this into equal sized sticks.

Wedges: Cut off the top and bottom, the quarter the pineapple long way. Cut off pointed part of quarter. Slice straight down flat side about 1/4 inch deep. Cut into 1/2 inch wedges.

(Kosher) Salt is primarily used to rim glasses by moitening the glass with either water or fruit juice from a cut piece of fruit (lemon, lime, orange) and dipping the glass into the salt (which should be laid out in a dish or any contained flat surface).

Shaved Almonds
Commonly found in a cook's arsenal, they make a very appealing decoration for drinks with traces of Almond Liqueurs (Armaretto, Creme De Nouyax). Sprinkle them on whipped cream or float them on a creamy drink's surface.

Shaved Chocolate
A favorite at fancy establishments is freshly shaved dark chocolate. Just buy a block of chocolate and introduce it to your friendly cheese grater, and you're in business.

Sprinkles or Jimmies
Pleasant to the eye as well as the palate, they do justice to hot coffee drinks and many frozen concoctions. They are available at most convenience stores.

Fresh ripe strawberries enhance any drink containing berries or strawberry liqueur. Wash berries thoroughly. Cut large ones in two; leave small ones whole. Simply push a berry onto the rim of a glass until it fits snugly.

Whipped Cream
You can use either fresh or canned. Whipped cream is expected to top many hot drinks. If fresh whipped cream is used, you may want to add 1/2 tsp of sugar to your drink due to the fact that processed whipped cream is sweetened.

Many other fruits and vegetables may be used to garnish drinks. Let us know your favorite and how you prepare them.

NOTE: Wash fresh fruit and vegetables thorougly. Many are grown in foreign soil and may have been exposed to harmful insecticides. (Dot Com Holdings of Buffalo, Inc)


In recent years the trend of establishments to have specialized glassware has changed. Multi-purpose glassware has taken over. Many busy businesses have made it using only shaker glasses and snifters. The choice is yours.

Any alcohol concentration of 87 proof or greater will ignite if exposed to a direct flame. Many liquors and liqueurs of lesser proof will ignite if heated first and then exposed to a direct flame. CAUTION: People have been maimed drinking flaming shots.

To make floating drinks, layered drinks, pousse-cafe, one must pour the heaviest liqueurs or liqours first, then slowly pour the lighter ones on top over the back of a spoon. If you have time to make drinks ahead of time you can refigerate, and the individul ingredients will seperate themselves in an hour or so.

Frosting And Chilling Glasses
To frost a glass simpy run cold water all over glass and place in freezer. Allow 5-10 minutes for ample frosting. To chill a glass, if time allows just place in a refrigerator for 5 to 10 minutes. If time does not permit, fill glass with ice and let set a minute or two.

Most bars have in their arsenal metal or plastic shaker cups which fit over their glasses. If no shaker cups are available you can pour from one glass to another until mixed.

Stir with spoon in a home atmosphere. In an establisment it is more appropriate to stick a straw or a stirrer into drinks and let the patron stir their own drink. Be careful not to over stir drinkscontaining Champagne, sodas or other sparkling ingredients.

The easiest way to strain a drink is to acquire a metal mixing cup and a drink strainer which fits over the cup. In a bind you can place straws or a knife over cup, and pour very gently. (Dot Com Holdings of Buffalo, Inc)