Those beautiful spirals of yellow, green and orange look pretty simple, but there is more to them than just cut and twist, and Responsible Service of Alcohol Online will give you the ability to work in a bar, and try out some of these extravagant techniques to flare up your drinks. Finding the right pieces of fruit and choosing the appropriate sizes are steps in making a good drink, a great one. You have to think about the person that will be drinking them. There is not a “one size fits all” standard when it comes to garnishing a drink. One size fits all is more than often not the case when it comes to drinks, which is something the online responsible service of alcohol course will  teach you in depth.

 Responsible Service of Alcohol – Fruit that’s ripe for the picking!

First, you need to find the freshest, most ripe piece of fruit to cut your twists from. An old, dry citrus fruit will put off the least amount of oil. While being aesthetically pleasing, twists should also deliver an aromatic and flavourful hint of citrus. To find the best fruit, look for the most smooth pieces. Citrus fruit with deep wrinkles and pores tend to be dry. Greenish lemons and oranges are not quite ripe and will have an unsavoury taste. You can also try scratching the peel lightly with your fingernail or the edge of a knife, if this produces a light spraying affect, then it is a good piece to use for twists. It’s a bit like judging when to serve someone alcohol, which the Responsible Service of Alcohol qld (or any state) course will teach you, you have to be able to judge whether a fruit is prime enough to be used in a drink without spoiling it. But always remember to be creative with your creations, so you and your customers stay interested; use this webpage to learn how to garnish with almost any fruit and add your own combinations.

Using the right tools – Responsible Service of Alcohol (and service of fruit drinks!)

Next, you want to find the right tool. Some prefer to cut twists right off the fruit with paring knives or channel / fruit knives, while others slice the fruit and cut way the pith. There is no “right” way. Even channel knives may leave too much pith attached to the twist, depending on the thickness of the peel. What is important, is that you find a way that you are comfortable with. Sometimes preparing twists in advance is acceptable, but other times making them on the fly is required. If you are not comfortable doing it, customers will surely notice, and you may even waste fruit in the process. A perfect twist should have little pith, but plenty of oil and thick enough to hold its shape.

Sizing your customer up is key to preparing a satisfying drink and sizing up your customer for how much they have had to drink is also important, and something that the Responsible Service of Alcohol course will teach you. One example is where they are sitting. If a customer is sitting at the bar, a big spiral hanging off the glass is easy to handle. If they are sitting or, especially, standing elsewhere, in a crowded bar, then you might want to add a smaller twist that sits inside the glass. Nothing is more annoying than handing off a beautiful cocktail, only to watch the garnish fall off as soon as the customer steps away from the bar, but if they are stumbling, the responsible service of alcohol course will teach you that you shouldn’t have served them in the first place. Also, keep in mind that your waitress’ trays may end up with a large amount of drinks on them, crowding any garnishes that you add.

But if you prefer to learn by watching, check out the video below that shows how to properly garnish a drink.

Two more twist tips: Key limes make poor twists. Pink grapefruits add colour and make a lot of twists.

Get your responsible service of alcohol certificate today!

Finally, make sure you complete your RSA training online so that you can work behind a bar and garnish your drinks in a way that pleases both you and your customers. The course is quick and can be done at any intervals, so why not start today?