"The latest cocktail trend is teeny tiny, undeniably adorable and looks like it has been ripped from a Pinterest board. Mini clothespins are securing to your glass everything from citrus peels and chamomile blossoms to notecards and nibbles. But do they make the garnish more about style than substance? And does your lemon twist really need to be hung out to dry?
“For me, the appeal is purely functional,” says Carlie Steiner, the owner and beverage manager of Himitsu in Washington, D.C. “My pet peeve is … an inedible floating garnish that continues to travel straight into your mouth with every sip.”
Clipping an expressed citrus peel still makes it part of the cocktail (delivering aroma with every lift of the glass) but keeps annoying floaties at bay in drinks like the summery, Manhattan-esque Capitol Hill, made with rye whiskey, amontillado sherry, blanc vermouth and bruised cucumber.
And there is another logistical reason to banish the garnish to the fringes of the glass. In Himitsu’s Finding Nori, made with white rum, nori, lime and sugar, a thin, delicate sheet of the shredded, dried seaweed is clipped to keep it from getting waterlogged..."
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