Garnishes

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Most of the time I garnish my martinis with a very simple piece of lemon peel.

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When I make the drink I take a strip of lemon peel and squeeze it over the glass so as to spray it with fresh lemon oil. After I have squeezed the peel I quickly trim it for presentation and drop it in the drink as a simple garnish
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If you don’t keep it simple it will end up taking precious time. This can put your martini at serious risk of warming up.

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Nonetheless, sometimes you can mix it up a bit, especially if you create the garnish in advance.

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You can cut out some lemon peel, scrape off the pith and twist it into a shape. I then put it in the freezer to keep in shape until drink o’clock.

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You saw this one here first. My dollar sign martini garnish TM.

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The garnish doesn’t have to be lemon.

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I’m sure there are a million possibilities. Like this octopus tentacle from an earlier martini I made.

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Or you could try a thin apple-slice garnish for an apple martini

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Or jam on toast for a breakfast martini

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This simple nasturtium flower is one of the easiest garnishes I’ve ever used.

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The garnish doesn’t need to be edible.

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Or it can be completely edible. This is from the Raita martini I made to go with a curry.

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Olives are classic and conventional.

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They’re also very tasty.

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But you don’t need to be classic and conventional all the time.

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Lemon foam is slightly more modern (this one was added to an Earl Grey Martini I made earlier).

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But you could use something that grows in your garden that’s been consumed by civilised humans since time immemorial. The Rosemary Martini.

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It could be something caught on a fishing trip.

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It could be sweet.

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It could be sour.

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It could be subtle.

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Or it could be exuberant

But however you garnish your martini, the drink itself has to be good.

Remember that the full instructions on how to make a martini are located here.
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