That’s a rule. Cocktails won’t make you healthier. There’s no such thing as a “skinny” cocktail, no matter what reality TV stars may preach. Cocktails aren’t a necessary food group. Cocktails are a luxury and a vice, and that’s why we like them.
So when I received a copy of Alex Ott’s new book, Dr. Cocktail, I turned up my nose at its “homeopathic beverages” message. Healing and invigorating! Hangover cures and magic tinctures! Really, now. (I do, however buy into the “Anti-Stress Cocktails” conceit — a good drink surely is one of the best anti-stress fixes around. But so’s a good hour at the gym.)
But I’m glad I didn’t toss this book aside. It has some of the best creative garnish ideas I’ve seen in some time. Lemon wheels are sliced into translucent squares. Orange twists are rolled into rosebuds, accented with a fresh green bay leaf, or stamped into stars (as in the photo above). Cucumbers are carved into miniature crowns. I may not buy into the concept of the otherwise lovely gin drink adorned by that cucumber crown – “The Fountain of Youth” — but this book is worth flipping through to learn more about garnishes. Detailed, useful instructions are provided — even experienced bartenders will learn a new trick or two.
I used some of Ott’s ideas, plus others around the country, in my “Garnishes Gone Wild!” article for Wine Enthusiast magazine, including a special zoom-in for the online edition, “One Fruit, Two Garnishes. ”
After researching this article and learning about zany, inspired ideas for topping cocktails (three words: dried chicken foot!), I’d like to propose another book idea: how about a book dedicated solely to creative drink garnishes?