At La Monique at Oceana Santa Monica in Los Angeles, Calif., every cocktail has its own story, presentation, and memorable tableside moment—and garnishes play a key role.
“We finish each drink in front of the guest to engage the senses and elevate the overall experience,” said La Monique’s Marko Maksimovic, task force beverage manager for 34th Floor Hospitality and Schulte F&B Group. “For example, our ‘Miss Monique’—a coconut-washed clarified Cosmo topped with cherry-nutmeg foam—is served with a rose petal attached to the glass using cherry jam and then lightly misted with rose water tableside. This final touch enhances the aroma, adds elegance, and creates an interactive moment that guests always remember.”
La Monique’s rum-based cocktail, called “Message in a Bottle,” is presented tableside and poured from a potion bottle that’s filled with aromatic smoke. “The drink is finished over a clear ice sphere with a cinnamon stick, adding warm spice to the nose and a dramatic, memorable reveal,” said Maksimovic.
La Monique’s tequila-based cocktail, “Pacific Loot,” is presented in a custom treasure chest decorated with ocean-inspired elements like seaweed, starfish, and shells. “When the guest opens the box, aromatic smoke escapes, and the cocktail is dramatically illuminated with light—creating a theatrical, multisensory experience that transports them straight to the sea,” said Maksimovic.
Chef Gabriel Pascuzzi, owner at Bistecca Wood Fire Steakhouse and Hey Luigi in Portland, Ore., said his team makes donuts to order at Hey Luigi, and they use the donuts as memorable garnishes for their guanciale (cured pork cheek) infused martini. “It's a nod towards [a] maple and bacon donut,” said Pascuzzi. “…I think it's really fun, and I have not seen a serious cocktail have a fresh donut hole garnish before.”
Chadwick Leger, beverage director at High Road, a “DelicaTexan” all-day café, deli, market, and cocktail bar in South Austin’s historic Bouldin Creek neighborhood (opening late fall 2025), said he once did a Teenage Mutant Ninja Turtles pop-up and one of the drinks was called “Mondo Gecko”—the garnish was a candy lizard and skateboard. “People were stoked on it,” he noted.
Over at Cameron Mitchell Restaurants, which has more than 20 different establishments in various locations, their team got creative during spooky season. “One year for Halloween, we made a drink called the ‘Espresso Spooktini,’” said Sara O’Connor, the beverage operations manager at Cameron Mitchell Restaurants. “It was a take on an espresso martini with some smoked demerara syrup and we garnished it with a plastic toy spider and some cinnamon dust. The dust created like a web effect and the spider sat right on top. Our Guest's absolutely loved it and the spider actually looked really real!”
For Johnny Berry, the master of spirits at downtown Raleigh, N.C.-based Whiskey Kitchen, inspiration came from a memorable pumpkin pie porter from Deep River Brewing. “The first time I tasted it, it wanted…needed marshmallows,” said Berry. “I talked to our pastry chef, Marco Zapata, and he created a chili spiced marshmallow. We toasted the marshmallows to order and served them atop the draft beer. Watching a guest dip the marshmallow in the beer, take a bite and a sip, and watching their face light up is truly gratifying.”
Joe Cosby, Dallas, Texas regional beverage manager at Nobu, an international restaurant group, said one of his more memorable garnishes was for a Gibson riff, but he didn’t want to use cocktail onions. “Instead, I took daikon and used a melon baller to manicure them into little spheres,” he explained. “I pickled them along with some small carrot coins and skewered everything to alternate the white and orange garnish. The pickles were delicious, and it really transformed the drinks.”
How Do Garnishes Affect Cocktails and Guest Experience?
Garnishes can create that instant “wow” moment in the guest experience journey, according to Victor Triebel, co-founder of Bar Rêve, which opened its doors in Cobble Hill, Brooklyn in October 2025.
Triebel suggested that the visual surprise draws people in before they even take a sip, and when done right, the garnish can add flavor that compliments the drink, in terms of both taste and smell aspect. “It’s a simple way to make the cocktail or mocktail feel special from the first look to the last taste,” he said.
Ryan Puckett, beverage manager at Holston House Nashville and Bar TENN in Nashville, Tenn., said garnishes can really make or break an experience.
“Much like with food, we drink with our eyes before we ever taste the cocktail,” said Puckett. “If I see a cocktail with brown, dead mint, or a crusty lime, I am not going to want to drink that as much as a cocktail that has something bright and vibrant. The garnish is what invites you into the cocktail.”
Mark Miller, the director of food and beverage at The Industrialist Hotel and The Rebel Room at The Industrialist Hotel in Pittsburgh, Pa., believes that a cocktail garnish is similar to what jewelry is to an outfit, and it’s the final flourish that elevates good to unforgettable.
“Just as the right necklace can transform a simple black dress, a solid cocktail becomes extraordinary with the right flourish of fresh citrus, fruit, or herbs,” said Miller. “The best garnishes, like accessories, tell a story about what lies beneath, hinting at flavors while adding visual drama. While also, like jewelry, discretion should be used to compliment the drink and not overwhelm.”
Zak Lindahl, beverage director at The National, Autograph Collection in Oklahoma City, Oka., acknowledged that garnishes act as the bridge between the visual and sensory experience. “They signal intention before the first sip and often provide the finishing aroma that ties the drink together,” he said. “Guests may not always realize it, but a garnish sets the tone for how the cocktail will feel and taste.”
For Mike Lopez, executive chef and food and beverage director at Elm Street Cask & Kitchen at Hilton Garden Inn Downtown Dallas, Texas, a garnish is not just decoration—it’s an extension of the drink’s flavor and personality. “A garnish is the final touch that tells the guest, ‘We care about every detail,’” he said.
Mariena Mercer Boarini, master mixologist for Wynn Resorts North America, who’s responsible for some 30 bars on the Las Vegas strip, said, “Garnishes are the punctuation marks of a cocktail, they complete the sentence.”
‘Nothing Is Random’—The Process for Deciding What Garnish Best Complements a Drink
O’Connor, of Cameron Mitchell Restaurants, said that when deciding on a garnish, one needs to first figure out what is needed for the cocktail.
“Does it need a pop of color? Another flavor layer? Something aromatic? Something fun and interactive or even nostalgic?” O’Connor said. “Figuring out the missing puzzle piece is the first step in deciding what kind of garnish will best complete a drink.”
For Nick Farrell, the spirits director at New Orleans-based Junebug from Neighborhood Restaurant Group, garnishes can play a multitude of roles but, ideally, they should do three key things:
1) The garnish should add an element of either flavor or aroma to the cocktail.
2) The flavor or aroma of the garnish should be consistent with the flavor and aroma of the underlying cocktail or mocktail.
3) The garnish should add something visually to the experience of the drink.
For Lopez, of Elm Street Cask & Kitchen, his garnish process starts with the drink’s flavor and overall story. “We look at what’s already in the glass and ask how we can enhance that,” he said. “A charred citrus peel adds depth and smokiness to bourbon cocktails, while a fresh herb sprig might brighten a lighter spirit. Nothing is random.”
Pascuzzi, of Bistecca Wood Fire Steakhouse and Hey Luigi, explained that he tends to treat cocktails like he approaches food—playful but not too fussy, seemingly simple with a lot of technique.
“When I go eat at restaurants, I aways look for a ‘oh, fu**’moment,” said Pascuzzi. “Something that is insanely tasty, perfectly executed, or out of the box that makes me stop and think about it. That is what we are searching for. We are always approaching the cocktails looking for balance as well as the appropriate mix for the style of cocktail we are aiming for. Salt, acid, sweet, spice, spicy. Do we want a crisp finish, something light and crushable, or something strong that you sip with nuance? Does the cocktail make you say O.F. [oh, fu**] by itself or is there a little something we can add that takes it there? How much fun can we have? And can we execute it consistently for every guest? We taste and taste and tweak until it's right; if it's not right or we can't get it there, we might scrap the whole drink to work on it more in the future.”
Ethan Brown, operations with Ernie’s Boondock, a popular speakeasy in Nashville, Tenn., said deciding upon what garnish best compliments a specific drink is a multi-step process that goes something like this: “Start with a flavor profile,” he said. “Consider aroma. Match the mood and presentation. Add function not just flair. Think seasonally and practically. Test and taste”
Common Mistakes with Garnishing Cocktails—And How to Avoid Them
David Honma, a mixologist with Hawaiian rum brand Kōloa Rum Company, said one of the most common mistakes with garnishes is selecting a garnish that doesn’t bring anything to the cup.
“Having a garnish on the glass that doesn’t do anything for the cocktail is both a waste of time and resources, said Honma. “Less is often more when it comes to garnishes. Really, ask yourself what you can add to tie the cocktail together and drive home the story of the cocktail.”
Zander Harris, founder of North Carolina-based Cultured Cocktailz—which consults and designs custom drink menus and experiences for hosts, events, and special occasions—said owners, operators, mixologists, and bartenders can avoid mistakes by being mindful of over-the-top presentations filled with inedible props. “They take up space and add cost without payoff,” he said. “If your entire lounge leans into a strong aesthetic, that’s great, but if you rely on one flashy cocktail to make an impression, you’re limiting yourself. Trends fade fast; chasing them keeps you behind but creating them puts you ahead.”
Nobu’s Cosby said professionals can avoid garnishing mistakes by not over-doing it. “Sometimes there are programs that focus solely on the Instagrammability of the cocktail, and it takes away from the drink itself,” he said. “You don’t want your guests to put their head through a bush of herbs to find the straw.”
Tyler Schampier, bartender at Hamdi, which serves authentic Turkish flavors in Seattle, Wash., advised that it might be best to keep garnishes simple. “You see a lot of over complicated garnishes currently that, in my opinion, take away from the cocktail itself.”
Leger, of High Road, suggested that forgetting to garnish a cocktail or mocktail might be the biggest mistake. “Just remember to garnish,” he said. “I’ve seen some places send out drinks without anything on it—even simple drinks like a margarita without a lime or salted rim, martinis without olives, lemons, etc., etc. A simple little act will get you somewhere. Stock up on cocktail umbrellas because I’ve never seen someone upset about one—unless you’re an a**hole.”
How to Elevate Your Garnish Game Without Dramatically Increasing Costs
According to Brown, of Ernie’s Boondock, one of the simplest ways to improve an operations garnish game is to docus on function, aroma, and taste, rather than presentation, and cross-utilize ingredients. He said operators should consider finding multiple uses from one product for less waste and more depth.
“You do not elevate your garnish game by spending more; you do it by thinking smarter, wasting less, and presenting with intention,” said Brown.
Bar Rêve’s Triebel agrees with Brown, in terms of finding multiple ways to use an ingredient or garnish. “I would suggest finding creative ways to repurpose what you already use behind the bar,” he shared. “For example, use the citrus peels from the fruits you’re juicing, or reuse ingredients from strained syrups to make dehydrated chips or garnishes. It’s about being intentional and resourceful—elevating presentation without adding cost, while also reducing waste and having fun with the process.”
Jessica Brown, the bar director at Nostrana—which boasts simple food from honest ingredients and pure, regional Italian in Portland, Ore.—said the idea of re-using, re-purposing, or the push towards zero-waste in bars and restaurants is something she’s excited to see more of in the next few years, especially when it comes to garnishes. “The industry as a whole can use large amounts of resources, and simply using every bit of a citrus can help offset some of the waste,” she said. “A lemon, for example, can be zested for twists, turned into super juice, and also juiced before being composted.”
Pascuzzi, of Bistecca Wood Fire Steakhouse and Hey Luigi, said operators can find resources in the back of house. “Look to your kitchen,” he said. “They probably have some brines, or pickles, or other chef-y ingredients that have a byproduct that can be incorporated into the bar program.”
Leger, of High Road, thinks a dehydrator is a great tool for garnishes and reducing food waste. “Buy a dehydrator because it’ll pay off in the long run with what you want,” he said.
For Farrell of Junebug, a dehydrator is his “best friend” when it comes to garnishes and cost savings. “Seasonal ingredients can be difficult to preserve in a bar top setting, and seasonality and sustainability go hand-in-hand, so creating seasonal garnishes that are also relatively shelf-stable is a game changer,” he said.
Jennifer Bryant, another mixologist with Kōloa, said she recommends little herb pots, if space allows at the bar or restaurant, as a way to be creative and budget friendly with garnishes. “It is inexpensive to grow your own herbs or source local produce from farmers,” said Bryant. “Working with your culinary team and cross-utilizing ingredients is also a great way to add a little flair to your beverages.”
Miller, of The Rebel Room at The Industrialist, said operators should consider utilizing technology, if possible, when looking to elevate an establishment’s garnish game. “There have been a lot of great tools brought into the kitchen that can up the garnish game,” said Miller. “At The Industrialist, we just incorporated a Flavour Blaster Bubble Gun to add flavor and visual appeal. Also, all of the creative advancements in molecular gastronomy lend themselves to creating some amazing cocktail garnishes.”
Beyond the Twist: Cocktail & Mocktail Garnish Trends
Right now, in terms of trends, Junebug’s Farrell is a big fan of the idea of invisible garnishes with cocktail and mocktails.
“I love aromatic sprays that can go where the hand goes, or even onto a cocktail napkin or on top of a drink, that extend beyond the citrus realm,” said Farrell. “When a drink is presented in an understated way, it can lead to a touch of skepticism from the guest that is then undone by a smell they weren't expecting. With so many cocktails and dishes on various forms of social media, smell is a space that, at least for now, can't be replicated outside of direct experience. When you can ‘wow’ in that space, you're creating a unique and ephemeral experience tied to that moment.”
Hamdi’s Schampier thinks that foams and snacks are trending in the cocktail and mocktail garnish space, and he loves both.
“Foams let the drinks have more of a complex flavor without be to overpowering,” said Schampier, who also noted little snacks and bites as a garnish with cocktails and mocktails. “It’s always fun to have something that you can eat while you drink. Sometimes it even makes the cocktail.”
High Road’s Leger said he’s seeing some whimsical cocktail and mocktail garnishes. “I’ve seen more people use candy for a garnish—gummy worms or even doughnuts—and that really makes it fun,” he shared. “I love to base my cocktails on movies or cartoons and that lets the nostalgia kick in and that makes it all the more fun.”
For Lopez, of Elm Street Cask & Kitchen, culinary driven and zero waste garnishes are catching his eye at the moment. “I’m seeing more bars use culinary-driven garnishes like candied bacon, pickled fruits, dehydrated citrus, or infused ice cubes,” he said. “There’s also a growing focus on sustainable garnishes, such as using citrus peels or dehydrating leftover herbs to reduce waste while adding flavor.”
Puckett, of Holston House and Bar TENN, thinks seasonal garnishes are also worth paying attention to, as they instantly evoke seasonality.
“Rosemary in the fall, mint in the spring, things like this,” said Puckett. “Garnishes can quickly draw emotional connection, and you can use that to curate aesthetic, but using unique local seasonal ingredients is always a great idea. I like to use corn in summer/fall cocktails because that is when it’s growing around here. Sourcing local cider or produce during the end of harvest for fall/winter cocktails. I love to just walk around farmer’s markets and find inspiration from my local growers.”
And while cocktail garnishes and related trends are important to follow, mocktails are just as important in the bar and restaurant space. Thus, many professionals are looking at creative ways to elevate their non-alcoholic adult beverage options—and garnishes can help.
Harris, of Cultured Cocktailz, pointed out that with mocktails, garnishes matter even more. “Without creative presentation or glassware, a mocktail can just feel like juice,” he explained. “A thoughtful garnish helps elevate the experience and make it feel intentional.”
‘The Garnish Can Be Just as Enjoyable as the First Sip’
Overall, according to Boarini of Wynn Resorts North America, the garnish is the guest’s first “conversation” with the drink, so it’s important to consider.
“[The garnish] should express the soul of the cocktail before the first sip,” Boarini said. “Stay intentional, stay curious, and let every element, from a kinome leaf to a hand-painted lotus chip, become part of your storytelling language.”
Brown, of Nostrana, concluded that she never doubts the ingenuity of a bartender and her team will always find a way to add a bit of whimsy to a drink, since garnishes allow them to be creative.
“Bartending is a show, and that show doesn’t end with the cocktail shaker,” said Brown. The garnish can be just as enjoyable as the first sip.”
Aaron Kiel is an award-winning journalist and PR professional based in Raleigh, N.C., with over 20 years of experience in the beverage, tea, coffee, hospitality, and technology sectors. He contributes to Questex’s Bar & Restaurant News as a reporter/writer, and he was previously the editor of Questex’s World Tea News, as well as the Specialty Coffee Association’s member journal, The Chronicle, among other editorial roles. His work with Bar & Restaurant News has earned multiple accolades, including the 2025 Folio: Eddie & Ozzie Award for “Range of Work by a Single Author – B2B” and the 2024 award for “Best Single Article, Culture & Community – B2B.” He also received a Gold Northeast Region Award in the American Society of Business Publication Editors’ (ASBPE) Azbee Awards under the “Diversity, Equity & Inclusion” category for a single article. In addition, Kiel was named a recipient of the 2024/2025 ASBPE Diversity Fellowship Award, which supports and recognizes diversity in the field of B2B journalism. Connect with him on Instagram @adventurer_explorer or visit akprgroup.com.
Are you registered for our Crave newsletters? Sign up today!
Plan to Attend or Participate in the 2026 Bar & Restaurant Expo, March 23-25, 2026, Las Vegas, Nevada. Register now!
To book your sponsorship or exhibit space at our events, fill out our form.
Also, be sure to follow Bar & Restaurant on Facebook and Instagram for all the latest industry news and trends.