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It's original, it's authentic and it identifies who you are. Just like your scrawl on the bottom of the cheque, a signature cocktail can set you apart from everybody else. Get a signature cocktail right and it can speak volumes. But how do you go about making one or even deciding what your signature cocktail should be?

But why garnish? Some call it the “subingredient’ of a cocktail, some say it creates the initial aroma, which plays on the senses, some say it adds panache and character, and some even say it’s the bartender’s signature on the cocktail…

Ben Davidson's twist on the Tom Collins, swaps out the usual gin for Saké.

Check out Ben Davidson's version on the classic smash cocktail using Archie Rose Dry Gin, lengthened with lemoncello, with Yuzu and lemon to create a refreshing cocktail.

The Choc Mint Alexander is a cognac based cocktail delivering a twist on the Brandy Alexander. 

For years the bane of bartenders and managers has been securing seasonal fruit at good prices for garnishing.
 
Secondary to these issues, prep time, wastage/spoilage, with each impacting on costs and ultimately bar profitability.
 
Devices to help preserve and protect fruit such as limes, oranges, lemons, apples, pineapples from turning rancid have dotted the landscape with pretty mixed results.
 
Bottom line – lots of expensive fruit thrown away!
 
Within this mix we see the pesky bar fly, attracted to sweet smelling fruit, using wheels and wedges as cabanas to host their other air borne friends!
 
More and smarter bars are turning to dehydrated fruit as the solution for their problems, purchasing dehydrators, then capitalising on sourcing cheap, seasonal fruit for the coming year.
 
Dried fruit for cocktail cuts waste, spoilage and arising hygiene issues.
 
If you’re over fresh fruit give dehydrated alternatives a go at a fraction of the cost!