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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.

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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.
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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.

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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.

 
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