More Than Just Looks: Your Guide to Crafting and Using Edible Cocktail Garnishes

That flourish on top of your cocktail? It’s more than just decoration. While a simple lime wedge or a bright red cherry certainly looks the part, thinking about garnishes as edible ingredients opens up a whole new dimension for your drinks. They can add aroma, introduce complementary or contrasting flavors, provide textural interest, and transform a good cocktail into a memorable experience. Forget plastic swords and flimsy paper umbrellas; we are talking about elements that you actually want to eat or that subtly infuse the drink itself.

Building a better home bar isn’t just about stocking shelves with interesting bottles, though that is certainly part of the fun. It is also about mastering the techniques that elevate your creations. If you have ever wondered how bars make those perfectly crisp dehydrated orange wheels, or what else you can perch on a rim besides salt, you are in the right place. Let us explore the world of edible garnishes, from simple citrus preparations to more adventurous savory twists, and figure out how to make them work for you.

Key Takeaways

• Edible garnishes significantly enhance cocktails by adding aroma, flavor, and texture, going beyond simple visual appeal.

• Dehydrated citrus wheels are easy to make at home using a dehydrator or oven, providing concentrated aroma and a long shelf life.

• Candied citrus peels, herbs, and ginger offer sweet complexity and unique textures.

• Savory options like cured meats, pickled vegetables, and cheese crisps provide balance and intrigue, especially in drinks like Bloody Marys or Martinis.

• Proper storage is crucial: keep dehydrated items airtight and dry, refrigerate savory and fresh components, and protect candied items from humidity.

• Pair garnishes thoughtfully by considering complementary or contrasting flavors, aroma, texture, and the base spirit, ensuring the garnish enhances rather than overpowers the drink.

Why Bother with Edible Garnishes?

Before we dive into the “how,” let us quickly touch on the “why.” Why spend extra time preparing a garnish when you could just pour the drink?

• Aroma is Key: Much of what we perceive as taste is actually smell. A garnish placed near the rim releases aromas right under your nose as you sip, profoundly influencing the drinking experience before the liquid even hits your tongue. Think of the bright zestiness from an orange peel expressed over an Old Fashioned.

• Flavor Contribution: Edible garnishes are not just bystanders; they can actively contribute flavor. A dehydrated pineapple chunk soaking in a rum punch slowly releases its concentrated sweetness. A sprig of fresh mint gently infuses a Mojito.

• Texture and Mouthfeel: A crunchy candied nut, a chewy piece of fruit leather, or a crisp prosciutto twist adds another layer of sensory input, making the drink more engaging.

• Visual Appeal (That You Can Eat!): Let us be honest, aesthetics matter. A beautifully garnished cocktail is simply more inviting. Edible garnishes achieve this visual appeal without creating waste, unlike plastic monkeys or paper parasols.

• The Craft Element: Making your own garnishes adds a personal touch and a sense of accomplishment. It shows care and attention to detail, elevating the entire ritual of making and serving drinks.

The Citrus Spectrum: Fresh, Dehydrated, and Candied

Citrus is arguably the most common cocktail garnish category, and for good reason. Its acidity brightens flavors, its zest provides powerful aromatics, and its vibrant colors look great. But we can go far beyond the simple wedge or wheel.

Getting Started: The Dehydrated Citrus Wheel

Dehydrated citrus wheels are staples in craft cocktail bars. They look stunning, offer a concentrated aroma, and unlike fresh wheels, they do not water down your drink or wilt sadly over time. Plus, they have a fantastic shelf life when stored properly. Oranges, lemons, limes, and grapefruits are the most common choices.

How to Make Them:

1. Wash Thoroughly: Scrub the outside of your chosen citrus fruit well. You will be consuming the peel (or at least, it will be infusing your drink), so remove any wax or residue.

2. Slice Thinly and Evenly: This is crucial. Aim for slices about 1/8 inch (3-4 mm) thick. A mandoline slicer is your best friend here for consistency, but a very sharp knife and a steady hand can work too. Uneven slices will dehydrate at different rates. Discard the end pieces.

3. Arrange: Place the slices in a single layer on your dehydrator trays or baking sheets lined with parchment paper. Ensure they are not overlapping, as this will trap moisture.

4. Dehydrate: This is where patience comes in. The goal is to remove moisture slowly at a low temperature to preserve color and prevent cooking.

Dehydrator Settings & Oven Alternatives

Using a Food Dehydrator: This is the ideal tool for the job.

• Temperature: Set your dehydrator to around 135°F (57°C). Some guides suggest slightly lower (125°F/52°C) or higher (145°F/63°C), but 135°F is a good middle ground. Too high, and you risk browning or cooking the fruit.

• Time: This varies greatly depending on the fruit’s water content, slice thickness, humidity, and your specific dehydrator. Limes often take 6-10 hours, lemons a similar time, oranges can require 8-18+ hours, and grapefruits usually take the longest, potentially 12-24+ hours.

• Check for Doneness: They should be completely dry and crisp. If they feel pliable, tacky, or cool to the touch (indicating moisture), they need more time. It is better to err on the side of slightly over-drying than under-drying for shelf stability. Let them cool completely on the trays before testing; they will crisp up further as they cool.

Using an Oven: You can achieve this in a conventional oven, but it requires more attention.

• Lowest Setting: Set your oven to its absolute lowest temperature, ideally below 170°F (75°C). If your lowest setting is higher (e.g., 200°F/95°C), prop the oven door open slightly with a wooden spoon to allow heat and moisture to escape. This is less energy-efficient and precise than a dehydrator.

• Use Parchment Paper: Line baking sheets with parchment paper to prevent sticking. Wire racks placed on baking sheets can also improve air circulation.

• Time: Oven drying is typically faster due to higher potential temperatures but requires more vigilance. Start checking after 2-3 hours and flip the slices occasionally for even drying. Total time could be 3-8 hours, depending on the fruit and your oven setup. Watch carefully to prevent browning or burning.

• Cooling: As with the dehydrator method, let them cool completely on the sheets/racks before storing.

Best Uses: Dehydrated wheels are fantastic in spirit-forward drinks where you want aroma without extra dilution or acidity. An Old Fashioned made with a robust wheated bourbon like Maker’s Mark benefits immensely from the concentrated orange aroma of a dehydrated wheel. They are also classic in Gin & Tonics (especially with lemon or lime wheels alongside a botanical gin like Roku), Negronis, and various Spritzes. A dehydrated lime wheel looks sharp and adds aroma to a simple sipper of Hornitos Añejo tequila on the rocks.

Beyond Wheels: Candied Peels and Twists

Candied citrus peel offers a different experience: chewy texture, intense sweetness balancing the bitter pith, and vibrant flavor. It is more labor-intensive but yields a delightful treat that doubles as a garnish.

How to Make Candied Peel (Simplified):

1. Score and Peel: Score the citrus fruit (lemons, oranges, grapefruits work well) lengthwise into quarters or sixths. Peel off the thick skin, keeping the white pith attached. You can cut these large pieces into thinner strips (about 1/4 inch wide) now or after blanching.

2. Blanch: Place the peels in a saucepan, cover with cold water, bring to a boil, and simmer for 5-10 minutes. Drain and repeat this process 2-3 times. This step softens the peel and removes much of the bitterness from the pith.

3. Simmer in Syrup: Combine equal parts sugar and water (e.g., 1 cup each) in the saucepan. Bring to a simmer, stirring until the sugar dissolves. Add the blanched peels. Reduce heat to low and simmer gently, uncovered, for 45-60 minutes, or until the peels look translucent and have absorbed much of the syrup. Stir occasionally to prevent sticking.

4. Dry: Carefully remove the peels with a slotted spoon and place them on a wire rack set over parchment paper to catch drips. Let them air dry for several hours or overnight until they are no longer wet but still slightly tacky.

5. Sugar Coat (Optional but Recommended): Toss the tacky peels in granulated or caster sugar until evenly coated. Shake off excess sugar and return them to the wire rack to dry completely for another day or two until they are firm and easy to handle.

Best Uses: Candied peels are fantastic additions to stirred, spirit-forward cocktails. A candied orange twist is a luxurious alternative to fresh in a Negroni or Manhattan. Candied lemon peel adds a sweet-tart dimension to a French 75 or a Vodka Martini, perhaps one made with a clean, crisp Japanese vodka like Haku. They can also be finely diced and used as a component in sugar rims.

Sweet & Herbaceous Touches

Moving beyond citrus, we find herbs and other sweet elements that can transform a drink’s profile.

Candied Herbs: Aromatic Frosting

Candying tender herbs like mint, basil, or even edible flowers gives them a beautiful frosted appearance, a delicate crunch, and preserves their shape while adding a touch of sweetness.

How to Make Candied Herbs:

1. Select & Wash: Choose fresh, unblemished herb leaves or small sprigs. Gently wash and pat them completely dry. Moisture is the enemy here.

2. Prepare Binder: You have two main options. You can use lightly whisked egg white (just frothy, not stiff) or a basic 1:1 simple syrup, slightly cooled. Gum syrup (simple syrup with gum arabic) also works well for better adhesion.

3. Coat: Using a small paintbrush or your fingers, very lightly coat all surfaces of the leaf or sprig with the egg white or syrup. You want a thin, even layer.

4. Sugar: Immediately sprinkle superfine sugar (caster sugar) evenly over the coated herb. Gently shake off any excess. Superfine sugar works best because its small crystals adhere well and create a delicate sparkle.

5. Dry: Place the sugared herbs on a wire rack lined with parchment paper. Let them air dry completely in a cool, dry place. This can take anywhere from a few hours to a day or two, depending on humidity and herb type. They should be stiff and dry to the touch. A low-temperature dehydrator (around 100°F/38°C) can speed this up, but air drying often yields better results.

Best Uses: Candied mint leaves are spectacular on Mojitos, Mint Juleps, or Southsides. Candied basil could garnish a Gin Basil Smash or a strawberry-basil concoction. Candied rosemary offers a piney sweetness that pairs well with gin or some whiskey cocktails, especially around the holidays. They add visual drama and a whisper of sweet herbaceousness.

Sweet Swizzles: Lollipops and More

While perhaps leaning more towards novelty, lollipop swizzle sticks are undeniably fun and edible. They replace the traditional plastic swizzle stick with something that slowly dissolves, adding sweetness and flavor to the drink.

• Store-Bought: You can find rock candy swizzle sticks in various colors and flavors, which are the easiest option. Simple, classic lollipops can also work, though their larger size might be cumbersome in some glasses.

• DIY: For the ambitious, you can make your own hard candy lollipops using sugar, corn syrup, water, and flavorings/colorings, pouring the hot mixture into small molds with sticks inserted. This allows for custom flavors (like ginger, spice, or fruit) tailored to specific drinks.

Best Uses: These work best in tall, often sweeter drinks where stirring is encouraged and the added sugar is welcome. Think punches, playful tiki drinks, or even adding a flavored kick to a simple highball. A cherry lollipop in a basic Jim Beam and Cola, perhaps? They are less suited for sophisticated, spirit-forward cocktails where precise balance is crucial.

Other Sweet Ideas: Fruit Leather & Sugared Rims

• Fruit Leather: Homemade or store-bought fruit leather can be cut into interesting shapes like strips, triangles, or decorative cut-outs and used as a garnish. It offers concentrated fruit flavor and a chewy texture. Making it involves pureeing fruit, adding sugar/lemon juice if needed, spreading thinly on a lined baking sheet, and drying slowly in a low oven or dehydrator.

• Sugared Rims: While simple, a sugared rim is an edible component. Elevate it by mixing the sugar with finely grated citrus zest, ground spices (cinnamon, nutmeg), or even finely crushed freeze-dried berries for color and flavor.

Savory Surprises: Beyond the Olive

Edible garnishes are not just about sweetness. Savory elements can provide fantastic counterpoints, especially in drinks like Bloody Marys, Martinis, or cocktails featuring smoky or vegetal spirits.

Cured Meat Garnishes: Prosciutto Twists & Bacon Swizzles

Salty, umami-rich cured meats can be surprisingly effective garnishes.

• Prosciutto Twists: Thinly sliced prosciutto can be gently twisted or folded onto a cocktail pick. For a crispier texture, lay prosciutto slices on a parchment-lined baking sheet and bake at around 375°F (190°C) for 8-12 minutes, until crisp but not burnt. Let cool completely. These crisps can stand upright in a drink or rest on the rim.

• Bacon: Cook bacon until very crisp, then drain thoroughly on paper towels. Use a whole strip as a stir stick, crumble it over the top of a drink (especially creamy or coffee-flavored ones), or weave a strip onto a skewer. Candied bacon, which is bacon baked with brown sugar or maple syrup, adds a sweet-savory dimension.

Best Uses: Crispy prosciutto is wonderful with savory or slightly bitter cocktails. Think a Bloody Mary, a Gibson (instead of an onion), or even alongside a fig-infused Manhattan. Bacon famously pairs with bourbon (think bacon-washed Old Fashioneds) and is a must-have for over-the-top Bloody Marys. The saltiness cuts through richness and complements smoky notes.

Pickled Perfection: Vegetables with Personality

Move beyond the standard cocktail onion or olive. Pickled vegetables offer acidity, salinity, and crunch.

• Options: Consider pickled asparagus spears, green beans (dilly beans), small carrots, okra, beet slices, or even spicy pickled peppers. You can buy these or pickle them yourself for custom flavor profiles.

• Presentation: Spear them onto a cocktail pick. A single elegant pickled asparagus spear looks great in a Martini (a possible counterpoint to the cleanness of Haku Vodka) or a Gibson. Pickled green beans are essential for a classic Caesar or a spicy Bloody Mary variation.

Best Uses: Primarily for savory cocktails like Bloody Marys, Caesars, Martinis (especially Gibson variations or Dirty Martinis), and drinks featuring vegetal spirits like some gins or aquavits. A pickled garnish could offer an interesting acidic contrast to the complex botanicals in Roku Gin.

Cheese, Please: Crisps and Bites

Small bites of cheese or cheese crisps can work surprisingly well, particularly with wine-based cocktails or savory drinks.

• Parmesan Crisps: Make small mounds of grated Parmesan cheese on a parchment-lined baking sheet and bake at 400°F (200°C) for 3-5 minutes until melted and lightly golden. Let cool completely, they will crisp up.

• Cheese Cubes/Balls: Skewer small cubes of hard, salty cheese (like aged cheddar or manchego) sometimes paired with an olive or a piece of fruit.

Best Uses: Parmesan crisps add a salty, umami crunch that can pair well with savory cocktails or even some drier, sherry-based drinks. Skewered cheese often appears alongside Martinis or Bloody Marys.

Nuts, Seeds, and Spices: Textural & Aromatic Accents

These smaller elements can provide texture, aroma, and flavor bursts.

Toasted Nuts & Seeds

Toasting nuts or seeds briefly enhances their flavor and aroma, making them more impactful as garnishes.

• How to Toast: Spread nuts (almonds, pecans, walnuts) or larger seeds (pumpkin seeds) in a single layer on a dry baking sheet. Toast in an oven at 350°F (175°C) for 5-10 minutes, watching carefully and shaking occasionally, until fragrant and lightly golden. Alternatively, toast in a dry skillet over medium heat. Let cool completely.

• Presentation: Skewer larger toasted nuts, float them on frothy or creamy drinks, or crush them and use them for rimming glasses.

Best Uses: Toasted nuts pair beautifully with creamy cocktails (like flips or nogs), coffee liqueurs, or drinks featuring nutty liqueurs like amaretto or frangelico. They also complement barrel-aged spirits like whiskey and aged rum.

Spiced Rims

Beyond just sugar or salt, mix in spices for an aromatic and flavorful edge.

• Sweet: Mix sugar with cinnamon, nutmeg, clove, cardamom, or cocoa powder.

• Savory/Spicy: Mix coarse salt with chili powder, smoked paprika, celery salt, black pepper, or Tajín seasoning.

• Application: Run a citrus wedge around the rim of the glass, then dip the moistened rim into the prepared mixture spread on a small plate.

Best Uses: Tailor the rim to the drink. Cinnamon sugar for holiday cocktails or apple cider drinks. Chili-salt for Margaritas (especially with a bright tequila like Hornitos Plata for a classic profile), Palomas, or Micheladas. Celery salt is classic for Bloody Marys.

Candied Ginger: Sweet Heat

Chewy, spicy-sweet candied ginger (crystallized ginger) is a potent garnish.

• Preparation: Buy it pre-made or candy fresh ginger slices yourself using a method similar to candied citrus peels.

• Presentation: Offer a small slice on a pick, or finely dice it to add to a sugar rim.

Best Uses: Candied ginger is a natural fit for Moscow Mules, Dark ‘n’ Stormys, Penicillin cocktails, or any drink featuring ginger beer or ginger liqueur. Its pungent sweetness also pairs well with whiskey, particularly bourbon. A small piece alongside a Jim Beam Highball could add an interesting kick.

Storage Savvy: Keeping Your Garnishes Fresh

You have put in the effort to make these lovely edible garnishes; now make sure they last. Proper storage is key.

Dehydrated Goods (Citrus, Fruit Leather)

• Cool Completely: Ensure items are 100% cool before storing. Any residual warmth creates condensation, leading to spoilage.

• Airtight is Essential: Store in truly airtight containers like glass jars with tight-fitting lids or vacuum-sealed bags. Oxygen and moisture are the enemies.

• Cool, Dark Place: Keep containers away from heat, light, and humidity. A pantry or cupboard is ideal.

• Shelf Life: Properly dried and stored dehydrated citrus can last for months, even up to a year, although aroma and color may fade slightly over time. Fruit leather shelf life varies based on sugar content and dryness but can also last several months. Check periodically for any signs of mold or moisture.

Candied Creations (Peels, Herbs)

• Prevent Sticking: Layer candied peels or herbs between sheets of parchment or wax paper within the storage container. This prevents them from clumping together.

• Airtight Container: Use an airtight container stored in a cool, dry place.

• Avoid Humidity: Candied items, especially those coated in sugar, can become sticky or weep in humid conditions.

• Shelf Life: Candied peels can last several weeks to a couple of months. Candied herbs are more delicate and best used within a week or two for optimal texture and appearance, though they may last longer if perfectly dry and stored.

Savory & Fresh Items (Meats, Cheese, Pickles, Fresh Herbs)

• Refrigeration: Most savory garnishes require refrigeration. Store crispy prosciutto or bacon in an airtight container in the fridge (they may lose some crispness). Store pickled items in their brine in the fridge. Cheese should be wrapped well and refrigerated.

• Shorter Shelf Life: These items generally have a much shorter lifespan. Crisped meats are best used within a day or two. Pickled items last longer according to their type and brine. Use fresh herbs as quickly as possible.

• Prep Ahead Sensibly: You can often prep components like pickling vegetables or crisping prosciutto a day or two in advance, but assemble or add them to the drink just before serving for best results.

Pairing Principles: Making Smart Choices

Creating great edible garnishes is one thing; knowing when and how to use them is another. Consider these factors:

• Complement vs. Contrast: Does the garnish echo a flavor already in the drink (like an orange wheel with Cointreau), or does it provide a contrasting note (like salty prosciutto with a sweet fig cocktail)? Both approaches can work.

• Aroma First: Remember the power of smell. Choose garnishes that release appealing aromas that enhance the spirit or mixers. Expressing citrus oils is a classic example.

• Texture Matters: Think about how the garnish feels. Does the drink need crunch (candied nuts)? A chewy counterpoint (candied peel)? A soft touch (fresh herb)?

• Visual Harmony: Consider color, shape, and placement. The garnish should look appealing and integrated, not like an afterthought. Does it complement the glassware and the color of the drink?

• Do Not Overpower: Especially with delicate spirits, ensure the garnish supports rather than dominates. Sometimes less is more. With a fine Japanese whisky like Hibiki or a nuanced gin, a whisper of yuzu zest might be better than a hefty candied orange peel.

• Practicality: Can the drinker easily consume the garnish, or does it get in the way? Is it appropriate for the setting? An elaborate, multi-component garnish might be great at home but less practical for a busy party.

Exploring edible garnishes is a genuinely rewarding part of mixology, whether you are a home enthusiast or a seasoned pro. It encourages creativity, hones your kitchen skills, and most importantly, makes your cocktails taste and look better. Starting with something simple like dehydrated citrus wheels can instantly elevate your drink presentation and aroma. From there, the possibilities—sweet, savory, herbaceous, crunchy, chewy—are vast. So next time you mix a drink, think beyond the basic wedge. Consider what edible element could add that final, flavorful flourish. Cheers to delicious details!

Common Questions & Expert Answers

Q1: What’s the easiest edible garnish to start with for beginners?Answer: Dehydrated citrus wheels are a fantastic starting point—they deliver dramatic visual impact and a punch of aroma with minimal effort. All you need are some oranges, lemons, or limes and either an oven or a basic dehydrator. They work beautifully with most spirits, from a Maker’s Mark Old Fashioned to a Roku gin & tonic, and store well for weeks.

Q2: How can I avoid soggy or wilted garnishes when prepping in advance for a party?Answer: Keep moisture-sensitive garnishes (like fresh herbs or citrus twists) chilled and dry until serving. Dehydrated or candied garnishes are much more resilient and can be jarred ahead of time, while crisped savory items like bacon or prosciutto should be cooked just before your guests arrive for peak crunch. If prepping savory picks or cheese, assemble shortly before serving and keep refrigerated until needed to retain texture and freshness.

Q3: Are there good edible garnish options for people who want less sugar in their cocktails?Answer: Absolutely! Fresh herbs (think mint, basil, rosemary) add aroma without extra sugar. Pickled vegetables—like asparagus, green beans, or onions—bring bright acidity, while savory garnishes like crispy prosciutto, bacon, or a cheese crisp add flavor and texture without sweetness. These options shine in drinks like martinis with Haku vodka or Bloody Marys with a spicy Hornitos tequila twist.

Q4: How do I make my garnishes look as good as they do at fancy cocktail bars?Answer: Precision in slicing and careful arrangement make a big difference—tools like a mandoline slicer create even citrus wheels, and using fresh, vibrant ingredients elevates both look and smell. For delicate effects, try lightly sugaring fresh herbs or experimenting with geometric cuts for fruit leather. Highlight your garnish with appealing glassware; serving a Hibiki whiskey highball with a flawless lemon wheel and a candied ginger accent, for example, creates that “wow” bar touch.

Q5: Can edible garnishes actually change the taste of a cocktail, or are they just for show?Answer: Thoughtful edible garnishes contribute aroma, flavor, and even mouthfeel. For example, a candied orange twist will infuse sweetness and gentle bitterness into a Negroni, a sprig of mint expresses fresh oils with every sip, and a piece of candied ginger can add a spicy kick to bourbon cocktails like a Jim Beam Mule. The best garnishes are always chosen to enhance—not mask—the core flavors in your drink.

Q6: What’s the best way to store homemade edible garnishes so they stay fresh?Answer: Dehydrated fruits and fruit leathers do best in airtight jars kept in a cool, dark spot—think pantry, not the fridge. Candied peels and herbs should be layered with parchment in sealed containers to prevent sticking, while anything savory (meats, fresh cheeses) belongs in the fridge and should be used within a couple of days. Always check for moisture or off smells before use to ensure quality.

Q7: Are there special tools needed to make bar-quality garnishes at home?Answer: While you can get creative with just a sharp knife and a baking sheet, a mandoline slicer ensures perfect citrus slices, and a dehydrator gives you consistent results for dried fruits and herbs. Small paintbrushes can help candy delicate herbs. A few sturdy cocktail picks or skewers will help with cheese, meat, or multi-component garnishes. Most home cooks will already have what’s needed—specialty tools just make the process smoother.

Q8: How do I match an edible garnish to the spirit or cocktail I’m serving?Answer: Think about the drink’s dominant flavors and what would complement or contrast them. Gin cocktails (like with Roku) pair well with candied herbs or citrus to play off the botanicals; bourbon drinks (such as those built with Maker’s Mark) love orange, cherry, nuts, and candied ginger; while tequila favors spicy or salty garnishes—try a chili-lime salt rim or pickled vegetables. Balanced pairings let both the garnish and the spirit shine.

Q9: What are some edible garnishes that double as snackable “extras” for guests?Answer: Candied citrus peels, fruit leathers, toasted nuts, and Parmesan crisps are perfect edible accents that also make great nibbles. Crispy bacon strips or skewered cheese cubes (think manchego or cheddar next to an olive) add a “bar snack” element to the glass. These touches can turn drinks into a mini experience, especially when paired with robust spirits like Hibiki whiskey or craft-quality gins.

Q10: Is it possible to make elegant edible garnishes on a tight budget?Answer: Definitely—great garnishes don’t have to break the bank. Use fresh seasonal citrus for wheels or twists, basic garden herbs (mint, basil), and pantry staples like nuts or seeds. Even homemade fruit leather just requires puréed fruit and an oven. Stylish presentation and thoughtful pairing—like a sugared rim for a Haku vodka lemonade or a pickled bean in a gin martini—can elevate simple ingredients into something memorable.