Garnishes
A good garnish adds aroma or flavor, not just looks. The essentials of twists, wheels, herbs and rims.
Function before form
Ask what it adds. An orange twist expressed over an old fashioned adds aromatic oils; a dry lime wheel on a highball just takes up space. If it adds nothing, consider dropping it.
The basics
A Y-peeler and a sharp knife cover almost everything.
- Twist: strip of peel with little pith; expressed over the drink.
- Wheel or half-moon: citrus, firm and fresh.
- Herbs: slap mint to wake the aroma, don't crush it.
- Rim: salt, worm salt, chile powder or sugar, ideally on half the rim.
The Mexican touch
Worm salt with orange for mezcal, piquín chile on a paloma, chamoy on fruity drinks. Rim only the outside of the glass so salt doesn't fall into the drink.
Key terms
- Twist
- Citrus peel strip whose oils are expressed over the drink.
- Expresar
- Squeezing a peel to spray its oils onto the drink's surface.
- Sal de gusano
- Traditional Oaxacan salt with toasted agave worm and chile.
Related
Tequila · Shaken
Margarita
The world's most famous tequila sour: agave, lime and orange in balance, with salt as an accent. Made well, it is bright, dry and never cloying.
Rum · Built
Mojito
Rum, lime, mint and bubbles: Cuba's classic refresher. Fragrant, tart and easy on a hot day.
Whisky · Stirred
Old Fashioned
The cocktail in its original form: spirit, sugar, bitters and water. A slow sipper that shows off the whiskey.
Tequila · Built
Paloma
The tequila highball Mexico drinks at home, at the fonda and on the beach. Grapefruit, lime and salt: refreshing, bittersweet and easy to make.
Sources
- BARTENDER.MX Editorial
Updated October 20, 2026