Measure & Stir

I make drinks

4 thoughts on “Now that’s what I call a garnish.

  1. This guy is brilliant, even being so “flourish”

    • That type of flourish is the Japanese style. From what I understand, the bartenders in any high-end japanese bar will move and pour exactly like that. It’s fun to watch, but I just can’t see myself using that style. Check out Kazuo Uyeda’s book, he has a section on it. Also if you ever make it to Angel’s Share in NYC, they train their staff in this style.

      • Thanks for the info Joseph, thought only the shake was japanese style.
        Have you seen other garnishes by Caporalle?
        Very heavy on flowers, glitters, silver pearl. I really enjoy

Leave a Reply

Please log in using one of these methods to post your comment: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s