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Most of us settle for ice and a slice of lemon in our G&T, but in the country’s top bars some unusual garnishes are making their way into an increasing number of cocktails.
The proliferation of anything from grapefruit and cucumber to ginger and coriander â€" and even radishes and green chillis â€" has provoked what has been dubbed The Great Garnish Debate on Twitter and foodie websites.
The trend apparently started with Hendrick’s gin, launched in 1999, which is supposed to be served with cucumber instead of lemon, to complement the flavour of the spirit.
Move over lime: The latest trend for tipple garnishes is radish and even green chilli
Meanwhile, drinkers of Caorunn, a ‘small batch’ Scottish gin, are told to serve theirs with apple, and Death’s Door gin made in Wisconsin in the U.S. is served with coriander and fennel.
Award-winning barman Michael Stringer, from hirethebarman.co.uk, says: ‘If you like the taste of cucumber then go ahead. I say let’s experiment with flavours.'
However, drinks expert Simon Diffords, of diffordsguide.com, said: ‘I’d rather have no garnish than a radish. Coriander might work, but is better suited to being the shrubbery in a Bloody Mary rather than a crisp, clean properly British drink such as a classic gin and tonic.
TOP FIVE CRAZIEST COCKTAILS
BLT Cocktail - a meaty mix of bacon-infused vodka, tomato water and ice cubes made from lettuce water complete with a sprinkle of bacon-salt
Wasabi Martini- Absolut Vodka, lemon juice, simple syrup and wasabi paste
Ham and cheese cocktail- Iberico ham soaked in cognac mixed with honey, cinnamon and lime juice, topped with a cube of Manchego cheese
Corned beef collins- Whiskey, corned beef extract and cabbage water
Candy corn martini with pop rocks- a sweet treat
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