Meet Kate from @thecocktailgarnish, and find out why she was inspired to create a a business selling handcrafted garnishes

Name:
Kate

Location:
Los Angeles, CA

Go-To Cocktail:
I have so many! My top are whiskey (neat or on the rocks), Vieux Carré, Old Fashioned, or Daiquiri

Website:
www.thecocktailgarnish.com

Instagram:
@thecocktailgarnish

Tell us a little bit about yourself. How did you first get into mixology? Who/what/where taught you what you know?

I was introduced to the classiest drink any college girl would sip on: the infamous vodka + cranberry. As I started traveling more for work in my early twenties, I discovered my first love for American whiskey. Whiskey made me fall head first for craft cocktails when friends introduced me to local speakeasies in different cities (NYC/Brooklyn, Miami, Chicago, London, Amsterdam, Kyoto, Singapore, Vancouver to name a few). That first glance at the vibrant, creative, and unique cocktail scene in each city led me to visiting cocktail bars on my travels worldwide; come to think of it, this is only the beginning of my garnish journey…

How did you first get into mixology? Who/what/where taught you what you know?

The Who: Bartenders.

Prior to starting my company, I didn’t have any formal training in mixology or experience in the food & beverage industry. Through happy hour dates with friends, I spoke to countless talented bartenders to pick their brain, learning as much as I could (and I continue to do so). 

The What: Homemade cocktails.

I began experimenting with cocktail-making at home and creating drinks for family and friends. I focused on crafting simple DIY cocktails with accessible ingredients obtained at local farmers markets. Nothing makes me happier than seeing people react when I place a beautiful cocktail in front of them. Spreading happiness and creating wonderful memories and experiences is in my nature: That is what the hospitality industry is all about, after all.

The Where: Los Angeles and other cities I have visited.

I spoke about learning from people through my travels and what had prompted me to explore the world of mixology; I started in LA and continue to grow in LA, but learning isn’t isolated to one place.  I’ve learned something new in every city I’ve set foot in, and I attribute my continued growth, experience, and success to my hometown and the rest of the world.

What was the inspiration behind The Cocktail Garnish? What made you decide to start selling homemade cocktail garnishes?

Since I have never worked behind the bar, I view myself as a very determined home cocktail enthusiast. I learned to make simple cocktails from YouTube tutorials, completed a bartending course and got inspiration from other cocktail enthusiasts on Instagram. After a few months, I was confident enough to start creating tasty cocktail recipes of my own but I felt something was missing. That’s when the idea for cocktail garnishes came to me.

My exposure to tasting new creations inspired me to explore my own way of contributing to the artistic and dynamic craft cocktail scene. It became obvious: dehydrated garnishes are versatile, beautiful, and sustainable. I found that dry fruit sold online and in most stores were not visually appealing enough to be put in artfully crafted cocktails. I became quite frustrated with poorly-made cocktail garnishes from these stores and online sellers. I knew I could do better.

After a late night at home with my best friend and girlfriend at the time, I blurted out “you know what is missing in a cocktail?” Neither of them drink so naturally, they had no idea what I was hinting at. What started as a hobby pivoted into an obsession to make the best in quality and visually appealing dehydrated cocktail garnishes. That is how The Cocktail Garnish was born. The best part of this: being a part of this awesome community!

Very fortunate to be living in sunny California where fresh produce and most fruit are accessible year round, I primarily focus on sourcing the best quality locally grown fruit in the state. However, there are times when fruit in CA are scarce due to drought, fire and/or other natural causes so I also source fruit from out of state. Either way quality has always been paramount and it has been the key to the success of The Cocktail Garnish.

As a new small business owner, an obstacle I immediately encountered was photography. I had never touched a DSLR prior to starting my company. I asked myself: how do you even take photos beautiful enough to stand out among a sea of talented photographers? It’s hard to compete. I took a few photography lessons with a photographer friend and watched plenty of YouTube tutorials. I don’t use props other than a tripod and natural lighting, that’s probably why all of my photos have different color schemes, ha. I think imperfections are perfect. I can only be true to myself.

I don’t consider myself an expert, but I can now say my cocktails look as beautiful in real life as they taste. The true artists though, are my talented customers and friends on Instagram; they’re creating amazing drinks with my garnishes and tastefully showcasing them!

What are you excited about in the world of mixology right now?

Right now, what excites me the most is seeing bars and restaurants getting back on their feet through the pandemic. I am certain we will get through these troubled times together. It has been hard for everyone, but I believe mixologists have used this time at home to come up with thrilling new drinks.

Tell us about a recent experiment!

The Cocktail Garnish

I dehydrated Spongebob’s home! Kidding. After perfecting all sorts of dehydrated citrus, I looked at other fruits that would make a great garnish and pineapples are simply gorgeous. Not only is it aesthetically pleasing, it is also delicious! Dehydrated pineapple is fantastic on rum-based cocktails, drinks with lighter spirits…oh, the possibilities!

What’s one cool thing you’ve learned that you can teach our community?

The cocktail evolution that we’re all proudly part of will come back with full force. Determination, courage, perseverance and great blessings have been my theme for 2020. We have been hit so hard I know sometimes it’s hard to see past this pandemic. But once we are past it, be ready.

What is one recipe that you created on your own that you’re really proud of?

I was really happy with how the Kyoto Whisky Sour turned out. This cocktail has been on the homepage of my website (www.thecocktailgarnish.com) as well as my very first post on Instagram. Here’s the recipe:

Kyoto Whisky Sour Cocktail Recipe

“Kyoto Whisky Sour”

  • 2 oz Japanese Whisky
  • 3/4 oz Fresh Lemon Juice
  • 1/2 oz Honey Sencha Tea Syrup
  • 1/4 oz Fresh Yuzu Juice
  • 1 Fresh Egg White
  • 2 Dashes of Angostura Bitters
  • *Garnished with a dehydrated lemon wheel @thecocktailgarnish

Instructions: 

  1. Put whisky, lemon juice, honey sencha tea syrup, yuzu juice, and egg white in a cocktail shaker. Do NOT add ice.
  2. Dry shake vigorously for 10-12 seconds.
  3. Add ice and shake for 10 seconds more until the cocktail shaker is frosty to the touch.
  4. Use a Hawthorne strainer to pour cocktail through the mesh strainer and into a coupe glass.
  5. Add a few dashes of Angostura bitters.
  6. Garnish with a dehydrated lemon wheel.

Bar Tools:

Honey Sencha Tea Syrup:

  1. Cold brew sencha tea leaves (steep tea leaves in refrigerator for 8-10 hours).
  2. Add one cup of brewed sencha tea and one cup of honey to a saucepan on medium high heat.
  3. Allow the mixture to boil then reduce to low heat.
  4. Let the mixture simmer for 10 minutes on low heat until you can smell the aromatics.

*Can be substituted with Jasmine or green tea leaves
**Can be stored in the refrigerator for 5-7 days