Make sure you choose fresh, red stemmed maraschino cherries. Spearing them onto other fruits using a cocktail pick turns the garnish into a "flag". A cherry speared onto an orange slice is called an orange flag; speared onto a pineapple it’s called a pineapple flag, and so on…
Cut off the ends of the lemon and then slice the fruit lengthways into 6 or 8 wedges, preferably with a slit in the middle so you can place the garnish on, not in, the glass. Wedges not only look nice – they're functional too: by squeezing the wedges, guests can easily add extra lemon to their drink without getting their hands covered in juice or pulp.
Cut the lime into 6 or 8 wedges lengthwise, preferably with a slit in the middle so you can place the garnish on, not in, the glass. Wedges have the added benefit of being user-friendly: by squeezing the wedges, guests can easily add extra lime to their drink without getting their hands covered in juice or pulp.
An orange is a great garnish for many a cocktail. First cut the ends off, then cut the orange in half lengthwise, then into 5mm thick half-moon shapes with a slit in the middle so you can place the garnish on, not in, the glass.
Rip off the green leafy part of the pineapple, cut off the ends, and then slice the pineapple into 1cm thick rings. Cut these rings into 4 or 6 slices with slits for placing on the glass.
Banana, strawberry, raspberry, blackberry, mint, kiwis, you name it! There is no definitive list of garnishes. Use whatever you think appropriate, but keep in mind that a good garnish is always simple, logical for the drink, and fresh.
