![]() In the early days of punch, sugar came in hard clumps or loaves that bartenders had to break up and often clarify themselves. Now it is back, and you can think of oleo as an old-timey ingredient or as a smart new-to-you technique that can be used with an eye toward sustainability: More on that in a second. The recent rediscovery and renaissance of oleo can be credited to David Wondrich in his book “ Punch.” In the book, Wondrich writes about the history of oleo and includes many recipes like the Endeavor Punch that calls for lemon oleo saccharum along with rum, Madeira, and citrus juices.Īs Victorian-era punch fell out of fashion in favor of single-sized servings of cocktails like slings and juleps, oleo also fell by the wayside. Way back in the 1600s, 1700s, and 1800s, oleo saccharum was considered an essential ingredient in punch. ![]() The technique produces a flavored sugar or syrup to use in cocktails. Meaning “sugar oil” in Latin, oleo saccharum is the result of placing citrus peels in sugar to pull out their essential oils. Her work has appeared in Food & Wine, Eating Well, The Wall Street Journal, SevenFifty Daily, VinePair, Wine Enthusiast, Travel & Leisure and more.It’s a simple ingredient with a fancy name: oleo saccharum. He suggests always having a backup tool for the job on your bar.īetsy Andrews is a freelance journalist specializing in food and drink, travel, and the environment, and has been writing about wine and spirits for two decades. ![]() By then, they will be starting to wear down, and you don’t want them to break on you in the middle of making drinks. How often do you need to replace garnishing tools?īaker advises to replace sharp garnishing tools, such as graters, planers and tweezers, after about 500 uses. It has tight pockets that hold the tools in place. It’s also a good idea to purchase a bar roll like the one that comes with the Mercer Culinary Eight-Piece Garnishing Kit. It also protects your hands when you reach into your tool bag or bar drawer. If it’s hard plastic, it can serve as a cover that keeps the sharp tool’s blade free from dulling. “Make sure that when you buy the tools, you don’t throw away the packaging,” notes Baker. That helps remove citrus oils and keeps the tool spotless. He also suggests soaking your peeler in hot water for an hour or so after heavy use. Use the spray attachment on your kitchen or bar sink to blast any remaining bits of garnish off the Microplane, even after it’s come out of the dishwasher. Most garnishing tools can simply be washed and dried, but when you clean a microplane, you don’t want to use a sponge because bits of the scrubber will rasp off and get stuck in the tool, Baker says. Look for tools that hold their sharpness. And dull blades can be dangerous when you work too hard to cut the fruit, and then the knife slips and cuts you instead. Dull graters, planers and knives make messy, useless peels and zest. Look for solid construction.ĭull tweezers can’t pick up fine garnishes. Bartenders have horror stories.” One problem is that a flimsy tool can snap or slip while you’re working with it, causing the blade to slide and accidentally cut your skin. “Vegetable peelers are a big cause of hospital visits,” according to Momose. I hold my peeler like a knife, right up to the blade.” She has a harder time keeping control of big handles properly, so she looks for thinner grips. What to Look for in a Garnishing Tool Fit For comfort and ergonomic control, go for the JB Prince Offset Fine Tip Tweezers ( also on Amazon) instead. Using this tool, however, can be like driving a Ferrari for some. ![]() The Mercer Culinary Precision Plus Straight Plating Tong is the one to reach for ( view at Amazon). When you’re working with small, delicate garnishes, a super-sharp, straight-handled tweezer is essential. Here are some of the best garnishing tools available. Our top pick is the Mercer Culinary Precision Plus Straight Plating Tong because it's sharp, durable, and easy to use. Sharp, sturdy, well-fitting tools are key to great garnishes. If you do switch your tool, recognize how it will flow differently. “Pick up a tool and get comfortable with it, and when you do, stick with it. “A lot of it is how comfortable a person is with the tool,” says Julia Momose, partner and creative director at Kumiko in Chicago. To make and place garnishes correctly, you need tools you can trust. And delicate garnishes that aren’t positioned correctly can fall below the surface and get soaked before you sip. Too much pith in grated citrus brings unwanted bitterness. A thick, ragged peel ruins the look of a drink. They beautify your drinks and add aromatic intrigue, completing the cocktail and upping the pleasure quotient. Grapefruit peel, flaming orange twists, grated nutmeg, herb sprigs, cucumber slices, flowers-cocktails nowadays are all about the garnishes.
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