Compared with today there was little use of fruit in the classical bar. Also a different type of cocktail was served, think of the classically simple olive or twist of lemon in the Dry martini, the orange segment with red-cocktail cherry on the Manhattan the simple red cherry in the Old fashioned, or nothing at all in for example the Stinger. There was not the supply of the fresh fruits we have today.

Slowly but surely more and more varieties of fruit became available, and these frequently exotic fruits were discovered and used by bartenders to enhance their creations. A successful cocktail is not only pleasing to the eye but also to the taste buds. A garnish should accentuate the tast of the cocktail without influencing it, a sugar rim on a dry cocktail is a no-no, and a cocktail-onion with a sweet drink does not go.

Use of fresh and clean fruit is very important Beware of overripe fruit, brown and black spots are a sure indication that decay has begun. A good tip is not to use too many different types of fruit, keep it simple but be creative is the Golden rule. I can recommend the following, fruit, the red of the red cocktail-cherry and the yellow of the lemon slice will accentuate any garnish with theire colour, its'
relative the lime is used fot the fantastic fragrance. Not to be missed in the
list of citrus family favourites is the well loved and much used orange

It is recommended not to use too larges an example, and as with all fruits to
select firm fruit. Soft fruits have a tendency to quickly sag on the rimof a glass,
this is why I personally do not frequently use the kiwi. The pineapple is favourite
because of its firm structure, this makes it ideal as a basis to fasten other fruits                                    

see chapter creative tips. Apart from these well known  fruits a few of my personal favourite garnish are the physalis an exotic looking berry which if pre-pared correctly has the apperance of a flower. The strawberry must not be forgotten, whether used as garnish (a solitary strawberry with its'
green crown on the rim of a glass has a stylish apperance).
Or as fresh fruit in the blender when using strawberry liqueur in
the creation, this also applies to using fresh banana in combination

with banana liqueur, by using fresh fruit in tropical cocktails you get a nice fullbodied well rounded taste. We have dealt with the fruits I use in my bar, but in this chapter a very important item that in my opinion

you must not forget is the green in your garnisch that o so
important item in the make up of your garnisch think of the
finishing touch and visual pleasure a spring of parsley gives
to the plate when served a steak in a restaurant. This is also
the case with This is also the case with a cocktail garnisch,
the green will give it that extra appeal to the end result. A
good tip is to use pineapple leaves,(from the fresh pineapple
already in the bar) the well-cleaned leaves will keep fresh in

ice water and are very decorative. Fresh mint is another alternative. Although a lot of bartenders are put off by the lack of durability of mint, but this is not true. Mint well cleaned an immersed in ice water will keep

for at least 3 days, also the price of a bunch of mint is not much and does not weigh much when you take into account the value added to the overall appearance of the end-result. To end the use of flowers in competition  is not permitted, but a small orgid on the rim of a glass is very decorative, especially with the presentation of a large number of cocktails, e.g. at an opening.