Measure & Stir

A Craft Cocktail Blog for the Home Bartender that Focuses on Original Creations Drawn from Culinary Inspiration.

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

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