We are launching a new series that pairs each Barbet flavour with its perfect finishing touch—plus tips, tricks, and why the smallest detail often matters most.

Let’s get one thing straight: Barbet doesn’t need a garnish.
The flavours are complex, balanced, and made to stand alone—right from the can.

But sometimes, adding a small flourish—a twist, a sprig, a skewer of something snackable—transforms the drink into a moment. Not for show. Not to be fancy. Just to say: I thought about this.

That’s why we’re launching a new series: Consider the Garnish.
Every few weeks, we’ll spotlight one Barbet flavour and pair it with the best garnish ideas—classic and unexpected. We’ll throw in tips, tricks, a bit of garnish lore, and a few design-forward cheat sheets you can stick on your fridge or pass off as your own.

Because garnishing isn’t about overcomplicating.
It’s about heightening—flavor, scent, feel, and that very first impression.

 

Why Garnishes Matter (Even in 2025)

Humans have been decorating drinks long before there were cocktails.
In Ancient Greece, hosts used sprigs of mint and thyme to welcome guests—fragrant, symbolic, and a little fancy. The Victorians turned it up with floral waters, orange blossoms, and sugared herbs. And in the 19th century, bartender Jerry Thomas made garnishes famous in How to Mix Drinks (1862), casually throwing in lemon peels, seasonal fruit, and the occasional flaming item.

Then came the tiki era, where the garnish went full spectacle. Think mini umbrellas, orchids, skewers stacked with fruit, and the occasional fire hazard. Maximalism had its moment.

But today? We’re back to the quiet flourish.
Not loud. Not fussy. Just considered. And in our opinion, that’s the best kind.

First Up: Love Bite — And What to Add

We’ll say it straight: Love Bite doesn’t need a garnish.
It’s citrus-forward, sharp, and already has a kick of ginger — it holds its own.
But if you’re pouring it into a glass (good call), adding something on top can sharpen the experience. Not for show. Just to elevate what’s already there.

This isn’t about overcomplicating it. It’s about adding a detail that makes the drink better — in how it smells, looks, and tastes.

Here’s how to keep it simple and get it right.

DOWNLOAD GUIDE

Ruby Grapefruit Slice

Let’s start with the obvious: Love Bite already has grapefruit in it. A fresh slice reinforces what’s happening in the can and adds a hit of color. Keep it thin, don’t overthink it. A half-moon on the rim or a full wheel dropped in — both work.

Fresh Thyme Sprig

Thyme works because it adds structure and that dry, herbal edge that plays well with juniper. It’s not flashy, but it smells good and looks deliberate. Exactly the point.

Candied Ginger

This is a sneaky one. A chunk or two on a skewer boosts the ginger in the blend and gives the drink a low-key kick. Bonus: it doubles as a snack if you're into that kind of efficiency.

DOWNLOAD CANDIED GINGER STEP-BY-STEP

Citrus Peel Twist

Take a veggie peeler to the rind, twist it over the glass to release the oils, and drop it in or rest it on the edge. It’s a minimal move that adds legit flavor and makes the drink smell brighter.

Pink Peppercorns

Float a few on top. Adds a soft spice note and makes people ask questions like, “What’s in this?” Useful if you want to seem like you put in effort without putting in much effort.

Clear Ice

Technically not a garnish, but if you’re pouring over ice, clear cubes always look better. That’s not aesthetic snobbery — it’s just clean lines and cold drinks.

General Tips

Fresh Beats Fancy

You don’t need artisanal bitters-soaked rose petals flown in from Tuscany.
A basic, fresh herb or citrus peel will outperform most of the over-engineered stuff.

Tip: Clap herbs between your hands to wake them up before adding. Feels ridiculous. Works every time.

Think About the First Sip

Your nose hits the garnish before your mouth hits the drink. Pick garnishes with strong scent profiles — citrus oils, mint, rosemary, etc. — and position them near the rim.

If it looks great but smells like nothing? Missed opportunity.

Less Is More (Like, Really)

One garnish is often enough. Two if they’re simple and stack well (e.g., a mint sprig + a citrus peel). Three and you’re in “trying too hard” territory unless you’re running a bar or entering a competition, which you probably aren’t.

Rule of thumb: If it makes your glass hard to drink from, you’ve gone too far.

Cold Drinks Need Cold Garnishes

Sounds obvious, but: Don’t throw warm garnishes into an iced drink.
Slice your fruit ahead of time and chill it if you can. No one wants lukewarm lemon floating in their glass like it’s bathwater.

Dehydrated Over Dead

Dehydrated citrus is a solid move — lasts forever, looks great, and adds a subtle aroma. Keep a stash on hand for when fresh fruit’s out or you're just not in a slicing mood.

Pro move: Float a dehydrated slice in the glass for aesthetics; add a fresh twist for actual flavor.

Ice Matters More Than You Think

A clean, clear cube is arguably the most underrated garnish.
It won’t change the flavor, but it makes the drink look more considered. Which, if we’re honest, is half the fun.

What’s Next in the Series

We’ll be rolling out pairings for each Barbet flavor—alongside fun garnish history, styling ideas, and a downloadable cheat sheet for when your brain wants “elevated” but your mood says “effortless.”

Coming soon:

• Deep Dive + yuzu peel and mint

• Light Wave + cucumber ribbon, lavender sprig, and botanical cubes

• Wild Card + chili salt, jalapeño slice, and dehydrated citrus

Because sometimes, the smallest detail is the most delicious one.