Tyler Zielinski has noticed early signs that the pendulum may be swinging away from minimalism towards a greater use of interesting garnishes to create a more sensory cocktail experience.
Is it a cocktail or a glass of water? Over the past half-decade, as clarified and minimalist cocktails defined the zeitgeist, there have been innumerable occasions in bars across the UK where, had I not inspected the legs running down the glass after an investigative swirl, I could hardly have told the difference between the two. After nearly 10 years of trailblazing bars like Nightjar and Cocktail Trading Company doing the most to entice their guests with theatrical cocktails and styles of service, the mass shift towards visual simplicity felt like a much-needed silent retreat – a deprivation of noise after years of sensory overload.
But while minimalism was a refreshing trend that allowed bartenders to explore cleaner cocktail styles – both visually and in taste – there were only so many bars that could serve drinks reminiscent of lightly hued glasses of water before the industry suffered from homogeneity. In an effort by bars to differentiate their cocktails, the pendulum seems to be gently swinging towards garnish maximalism. But instead of every aspect of the cocktail being over the top, bars have taken a more refined approach, designing drinks that are still clarified and flavour-focused when it comes to the liquid in the glass, but juxtaposed with ornate garnishes.
These adornments can be as straightforward as little bites of housemade cheesecake – as is the case with The Hideout’s moreish Empire State of Mind Highball in Bath – or even a hodgepodge of styled botanicals. Regardless of where the maximalist garnish sits on the spectrum of ‘extra’, each one serves as a vehicle for selfexpression and distinctiveness – necessary feats in today’s saturated bar landscape.
“Minimalism in cocktails has certainly made its mark over the past few years, and while there’s beauty in simplicity, the homogeneity it brings does leave room for creativity in other areas, such as garnishes,” says Samet Ali, bar director at Oriole. “In an age where visuals are so important, thanks to platforms like Instagram, bars need to stand out, and garnishes are a brilliant way to do that.”
Ali adds that maximalist garnishes also provide a way for bars to deepen the narrative behind a cocktail, making it more immersive and memorable at a time when imbibers are seeking more from their drinking experiences. “[It] elevates the entire cocktail experience, adding not just visual appeal but also enhancing aroma, texture and even flavour,” says Ali.
“Guests love the anticipation of receiving a beautifully garnished drink – it’s that first impression that lingers.” Cocktails such as Oriole’s Acadia (bourbon, Roots Kanela, maple syrup, peanut butter, rowan berry and grapefruit juice) encapsulate this sentiment, as the layered, clarified serve is garnished with a two-dimensional wooden silhouette in the shape of a monkey that’s complemented with an edible chocolate leaf garnish.
Storytelling serves
The shift back towards maximalism can also be partially credited to the renowned World’s 50 Best Bars list – a beacon of light for many for many boundarypushing cocktail bars hoping to rise the global ranks. Looking at the recent winners of the World’s Best Bar title – such as Paradiso and Sips – and other influential venues on the list such as New York’s Double Chicken Please, where the bar prints 3D moulds for its own custom Oreo cookies which accompany its signature French Toast cocktail, storytelling (read: Instagrammable) serves are thriving globally, too.
“Bars like Paradiso and Sips cleaning up awards doing exactly this style at such a high level of execution shows that bars are finally having fun with their cocktails again,” says Ben Alcock, owner of Her Majesty’s Secret Service (HMSS) and Filthy XIII in Bristol, who believes that maximalist drinks are also more enticing for consumers during a time when people are going out less. “Maximalist serves can make the bar visit more of an experience. Somewhere to go that is different and entertaining – drinks to put a smile on your face. Venues serving these drinks also make prime date nights, offering a nice distraction to cut through any awkward chat.”
At Alcock’s HMSS, the latest menu epitomises the trend of more being more. In its Over the Moon cocktail (Appleton Estate rum, amchoor curaçao, pandan orgeat, manzanilla sherry and citrus oil), a futuristic reimagining of the Mai Tai inspired by Buzz Aldrin, the drink is presented in a ceramic astronaut topped with a fleeting flavour blaster bubble which glows from a submersible light placed in the vessel. The bubble, which looks like a bulbous astronaut helmet, is both purposeful and playful, giving guests a multi-sensory drinking experience to capture on social media.
At The Brain Jar in Hull, the bar’s Mushroom Old Fashioned (shiitakeinfused Toki whisky, amontillado sherry, milk-washed miso and white chocolate mushroom) leans more towards minimalism in its build than HMSS’s more classic Over the Moon. But it makes a statement with its edible, emoji-like red and white mushroom made from byproducts of the ingredient development process.
The most important consideration when diving into the world of maximalist drinking is purpose. How does the garnish enhance the story you’re attempting to tell? And is it purely visual or interactive, or is there a flavour or textural benefit from the garnish? Before going full send on an elaborate visual element, be sure it’s effective. “These garnishes bring drama and artistry, offering a multi-sensory dimension that balances the subtlety of minimalist serves,” says Ali. “This juxtaposition works well in bars aiming to deliver – an experience that sticks with people.
“As long as they are thoughtfully integrated into the overall drink experience, I believe maximalism in garnishes will continue to thrive.”