Chapter I

INTRODUCTION

This chapter deals about the background of the report, objectives of the

report, scope, significance of the report and definition of terms.

Background of the Report

Everyone tastes drink first by its appearance. Some bartenders seek for

the little touches that will make drinks more appealing to the eyes. Cocktail

garnishes gives justice regarding these, those are decoration ornaments that

add character or style to a mixed drink, most notably to cocktails. More than

just a little paper umbrella for your drink, cocktail garnishes make your

drinks more distinctive and more interesting. Furthermore, there are three

vital senses that aroused when a drink is produced. The first is sight,

followed by aroma and then the taste. If you love the tastes, textures and

fragrances of those good drink, you would probably notice that much of it is

also beautiful. It is often said that a drink should be a banquet for the eyes

as well as for the stomach. This could easily be done through the art of

cocktail garnishing.

Your cocktail garnishes do not have to be fancy and complicated to

achieve the desired effect. The garnish should fulfill the two functions: to

compliment the flavor of the drink and make the drink look pretty. The most

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 common citrus fruits used in cocktail garnishing are lemon, lime and

oranges that will give magical effects on your drinks. Their basic cuts are

great help on enhancing the total outlook of your favorite drink including the

slices or wheels, wedges, spiral and twist.

Cocktail garnishes with basic citrus cuts requires special tools that are

helpful to pull of certain looks but knowing a few of the basics will go a long

way toward improving the results of your efforts, there will be new ideas.

Objectives of the Report

The general objective of this report is to discuss the basic citrus cuts

used in cocktail garnishing. The specific objectives of this technical paper are

the following:

1. To give data of basic citrus cuts used in cocktail garnishing;

2. Illustrate the preparation of the basic citrus cuts;

3. To present the data of the most common citrus fruits used in

cocktail garnishing;

4. Identify the specific utensils for garnishing;

5. Discuss the importance of the basic citrus cuts.

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Significance of the Report

This report is deemed significant to the following:

FSM Students. This report will give FSM students information about the

basic citrus cuts used in cocktail garnishing that they can apply in their

hands-on activities.

FSM Instructors. This report will give FSM instructors information or ideas of

basic citrus cuts used in cocktail garnishing.

Bartenders. This report will give bartender’s ideas of basic citrus cuts that

they can used in bartending

Pp

Scope of the Report

The scope of this report are the basic citrus cuts used in cocktail

garnishing, illustration for the preparation of basic citrus cuts, presentation

of data of the most common citrus fruits used in cocktail garnishing. In

addition, this report includes specific utensils for garnishing and discuss the

importance of the basic citrus cuts. This report did not include the advance

methods of citrus cuts.

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Definition of Terms

For clear understanding of this technical report, the following terms

used in this paper are defined by the writer.

Citrus Fruits. This term refers to any fruit belonging to the genus citrus.

Plants in the genus produce citrus fruits, including important crops like

oranges, lemons, grapefruit, pomelo and limes.

Garnishes. Garnish defined as an item or substance used as a decoration or

embellishment accompanying a prepared food dish or drink. In many

cases it may give added or contrasting flavor.

Cocktail. This is defined as an alcoholic drink containing a mixture of spirits

or other liqueurs. Cocktail also means any beverage that contains three

or more ingredients if at least one of those ingredients contains alcohol.

Bartender. Bartender refers to a person who formulates and serves alcoholic

or soft drink beverages behind the bar, usually in a licensed

establishment. Also known as a barkeep, barman, barmaid, bar chef,

tapster, mixologist, alcohol server, flair man or an alcohol chef.

Bartenders also usually maintain the supplies and inventory for the

bar.

Cocktail Garnish. This term is defined as decorative ornaments that add

character or style to a mixed drink, most notably to cocktails. They are

used to complement and enhance the flavors in a drink by stimulating

the special nerve cells in the nose and mouth.

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 Chapter II

REVIEW OF RELATED LITERATURE

The technical report writer reviewed related literature to provide

richer background of the technical report.

Related Literature

Internationally, cocktail bars are putting more emphasis than ever on

the garnish. Whether simple or ornate, bartenders, managers, owners and

imbibers agree that a garnish ought to be aromatically and aesthetically

appealing.

According to Jeff “Beachbum” Berry, there are four things to consider

when it comes to cocktail garnishes. (1) First, is the look. If the garnish does

not look good it will turn someone off. (2) Secondly, it is got to compliment

and enhance the flavors of the drink, either by matching the flavors or

working in counterpoint - like sweet and sour work in a drink or even in a

chef’s dish. (3) Third, it should be engineered so that it can be done quickly

and is structurally sound, in other words – you don’t want it to fall off the

glass. (4) Lastly, the garnish cannot be neglected. “Two mistakes often made

are under-garnishing and not garnishing thoughtfully”.

Cocktail garnishes makes every drink look good. Considering those

important natures of it is a great help for you to come up with good result.

There are three vital senses that aroused when a drink is produced.

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The sight, aroma and taste. The nature of garnishes gives way for you to

have your own style on your drink. Some stick from the basic into new ideas

on garnishing, you will never go far without the basic-the fundamental.

Berry agrees that the visual aesthetic is as important as the aromas

and taste. With an aromatic garnish, you will inhale the taste but you also

want drink to be attractive. In many cases a drink looks naked without a

garnish. You often need a visual to round out the presentation.

The view of Berry in cocktail garnishes is closely related to the

present report which is the basic citrus cuts used in cocktail garnishing.

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 Chapter III

METHODOLOGY

This chapter focusses on the methodology used by the technical

report writer in gathering data.

Methodology

The report writer used internet research work for gathering data.

The secondary sources of data were used. These are books, periodicals and

dictionary. The report writer also used library research work to gather

relevant data.

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 Chapter IV

BASIC CITRUS CUTS USED IN COCKTAIL GARNISHING

This chapter delves on the discussion of the basic citrus cuts used in

cocktail garnishing, illustration for the presentation of the basic citrus cuts,

the data of the most common citrus fruits used in cocktail garnishing, the

specific utensils for garnishing and the discussion of the importance of basic

citrus cuts.

1. Definition of Basic Citrus Cuts

The basic citrus cuts are the fundamental or most simple way of

cutting citrus fruits that you may used in garnishing various cocktail.

Every great cocktail deserves a great garnish. Beyond just making

for beautiful presentation, garnishes are often used to add subtle flavors and

aromas to a drink that cannot be achieved by simply adding another

ingredient to the mix. When you are ready to cut garnishes be sure to

remove any stickers and rinse the fruit under cold water. Slice the fruit

gently remember, you are slicing, not chopping which means that you

should try to maximize horizontal motion while pressing down just enough

to get blade to slide through the fruit. The gentler you are, the more even

and pretty cut will be.

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A. Citrus wheels or slices.

This basic citrus cut is a nice decorative and edible accompaniment to a

drink. It is the easiest garnish to create. It requires only one cut per garnish

and you can get many slices out of a single piece of fruit. Cutting a citrus

wheel is actually even easier than slicing a wedge and you have more

freedom to make it thin and sleek. Use a lime wheel on the rim of your

favorite Margarita or a lemon wheel on a Tom Collins. Citrus wheels or slices

used to garnish Screwdrivers, Pimm’s Cups, Ramos Ginfizzers among other

cocktails.

B. Citrus wedges.

These are a great garnish for tall cocktails like the popular Vodka Tonic

and other mixed drinks that are served in a highball or margarita glass.it is

a popular cut for limes in particular and usually served perched on the rim

of the glass. The thicker pulp of the wedge gives a drinker the option to

squeeze more juice into the drink while they drink and it also adds

consistent flavor from the first sip to the last when the wedge is dropped into

the glass. Furthermore, citrus wedges are used in Margaritas, Dark and

Stormies, Bloody Mary’s and countless other fresh-tasting classics.

C. Citrus twist.

This is an elegant, more delicate garnish that creates twist form in a strip

of citrus peel.it is used most often with lemons and oranges, but a lime twist

is unheard and can also be a nice finishing touch as well. This basic cut is a

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 floating garnish consisting of a water-thin oval of citrus peel wherever more

than just decorative flourishes, twists add flavor and dimension to cocktails

for its aromatic oils concentrated in the peel. This garnish is one of the most

thickest to perfect and best advice to practice a lot. Citrus twist used in

Cosmopolitans, Poinsettias and countless other cocktails.

2. Preparation of the Basic Citrus Cuts

Figure 1. Citrus wheels or slices procedure

Citrus wheels make a perfect garnish for cocktails. They also look beautiful
floating in a sangria or punch.

To cut a citrus wheel, start by slicing the fruit in half crosswise. Then,

simply make another parallel cut about a 1/8 to 1/4 inch in from the edge of

the first cut. A citrus wheel is typically presented on the rim of a glass, but to

do so you’ll need to make a final cut from the center of the wheel to the edge.

Then, you simply slide the wheel over the rim and serve.

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Citrus wedges

Figure 2. Citrus wedges procedure

Wedges are one of the most common citrus garnishes for dishes and beverages.
Serve alongside seafood or perch on the glass rim of beverages.

1. First, slice about a quarter inch off of each end of your lime or lemon.
2. Then cut the fruit in half, lengthwise, and set one of the halves cut side-
down on your cutting board.

3. Finally, slice it at an angle, lengthwise, and you should have a perfect little
wedge.

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 Figure 3. Citrus twist procedure

More than just decorative flourish for cocktails, twists add flavour and dimension to
beverages because of the aromatic oils concentrated in the peel that are released.

1.Take your lemon or orange in one hand, and with the channel knife in the other, cut a strip of peel about
three inches long.

2. Then, over the surface of your cocktail, twist the peel into a tight spiral and then release it. It should
hold its shape somewhat, and you can then use it to neatly garnish your drink.

Common Citrus Fruits

The most popular citrus fruit garnishes that you will use all the time are lemons,
limes and oranges. Citrus fruits are any fruit belonging to the genus citrus plants in the
genus citrus fruits.

Lemon also known as Citrus limon (L.) Osbeck, is a species of small

evergreen tree in the flowering plant family Rutaceae, native to South Asia, primarily
North eastern India. The tree's ellipsoidal yellow fruit is used for culinary and non-
culinary purposes throughout the world, primarily for its juice, which has both
culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and
baking.

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 The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2,
giving it a sour taste. The distinctive sour taste of lemon juice makes it a key
ingredient in drinks and foods such as lemonade and lemon meringue pie.

Lime (from French lime, from Arabic līma, from Persian līmū, "lemon") is a hybrid
citrus fruit, which is typically round, lime green, 3–6 centimetres (1.2–2.4 in) in
diameter, and contains acidic juice vesicles.

There are several species of citrus trees whose fruits are called limes, including the
Key lime (Citrus aurantifolia), Persian lime, kaffir lime, and desert lime. Limes are a
rich source of vitamin C, sour and are often used to accent the flavors of foods and
beverages. They are grown year-round. Plants with fruit called "limes" have diverse
genetic origins; limes do not form a monophyletic group.

Orange is the fruit of the citrus species Citrus × sinensis in the family Rutaceae. It is
also called sweet orange, to distinguish it from the related Citrus × aurantium,
referred to as bitter orange. The sweet orange reproduces asexually (apomixis
through nucellar embryony); varieties of sweet orange arise through mutations.

The orange is a hybrid between pomelo (Citrus maxima) and mandarin (Citrus
reticulata). The chloroplast genome, and therefore the maternal line, is that of
pomelo. The sweet orange has had its full genome sequenced.

Sweet oranges were mentioned in Chinese literature in 314 BC. As of 1987, orange
trees were found to be the most cultivated fruit tree in the world. Orange tree are
widely grown in tropical and subtropical climates for their sweet fruit. The fruit of the
orange tree can be eaten fresh, or processed for its juice or fragrant peel. As of
2012, sweet oranges accounted for approximately 70% of citrus production.

Lemons, limes and oranges are the most common citrus fruits found in every cocktail.

Specific Utensils for Garnishing

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 Cocktail garnishes with basic citrus cuts has its own specific utensils to be used.

Citrus zester Peeler Paring knife Fluted knife

Is a kitchen utensil for Peeler is designed to a small knife that is Fluting knives are ideal
obtaining zest from remove peels from used to cut away a thin for small tasks such as
lemons and other citrus oranges, lemons, limes outer layer of fruit. decorating and peeling.
fruit. and other similar sized
fruits with citrus skins.

Figure 4. Utensils for Garnishing

Most often, the utensils used for cutting fruits, vegetables and meats into unique
shapes are classified as Garnishing Tools.

Importance of Basic Citrus Cuts

Garnishes are what transform a great drink into a beautiful work of art. It is

important to understand the reason for a garnish because it will help you recognize

when you might be able to get away with an adjustment versus those times when it is

absolutely crucial to nailing a recipe’s intended flavor profile. Knowing the basics will

give everyone an idea of the fundamental or most simple way of cutting citrus fruits and

moving forward on making new style of cuts for cocktail garnishing.

Chapter V
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 SUMMARY, CONCLUSION AND RECOMMENDATION

This chapter discussed the summary of the report, conclusion and recommendation

of the topic basic citrus cuts used in cocktail garnishing.

Summary

Basic citrus cuts are the fundamental or most simple way of cutting citrus fruits that
you may used in garnishing various cocktails. Citrus wheels or slices, Citrus wedges and
Citrus twist are the basics. In proceeding with the basic it requires some utensils for
garnishing: Citrus zester, Peeler, Paring knife and Fluted knife.

Conclusion

Based from the data gathered, the following conclusions are drawn:

In creating your favorite beverages, considering its aromatic and aesthetic appeal,
the sight, aroma and taste, in giving importance with these three vital senses your
garnishes will probably improve. Presentation of cocktails will complement the whole
outlook and taste of it. Beginning with the basic cuts of citrus garnishes will encourage
you to play or have moment with the cocktail you love.

Recommendation

The author of this technical report recommends to the readers to practice and give
time for the basic cuts of citrus garnishes for daily needs specially in rushing hours. Some
cocktails do not need to have a fancy garnish, simple cut of garnishes will promote
satisfactory to every customers vision. Fundamental practices also save time for every
single preparation.

Bibliography

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Gisslen, Wayne. Professional Cooking – sixth edition R- 614.57G535 (2007)

Gonzales, Gene – Fundamentals of Professional Cooking R- 641.5G6431f (2012)

Guavch, Juan Martin D.R and Jaramilla, Benjamin S.- Culinary Arts and Sciences R-

641.5G917 (2011)

PHD Claudio, Virginia Serraon, PHD Escudero, Evelina Guevara and PHD Leocadio,

Corazon Guevara – Meal Management and Table Service- revised edition R- 642C615

(2008)

Soriano, Nora Nurvaes. A Guide to Meal Management and Table Services R-

642S7141g (2010)

Internet sources

https://drinks.seriouseats.com

https://talesofthecocktail.com/behind-bar/art-garnish

https://en.wikipedia.org/wiki/Lime_(fruit)

https://en.wikipedia.org/wiki/Orange_(fruit)

https://www.recipetips.com/glossary-term/t--38309/orange-or-citrus-peeler.asp

https://en.wikipedia.org/wiki/Zester

https://dictionary.cambridge.org/us/dictionary/english/paring-knife

http://en.termwiki.com/EN/fluting_knife

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