Cocktail garnishes may appear to be excessive, but that’s only if we’re talking about paper umbrellas or the obstructive food toppings on Bloody Marys. A true garnish is more than ornamental. It adds an unique essence to the drink, transforming group of ingredients into one heck of a cohesive cocktail. One that you experience, not just by taste but by smell and sight as well.

The history of the cocktail garnish is as hazy as a long night of drinking, but it’s certainly not a new practice: The Jerry Thomas bartenders manual from the late 1800s has instructions on the classic lemon twist, so garnishes have been around for a while.

Without further ado, here’s how you properly finish off your drinks:

1. Twists – A twist of citrus is less about flavor and more about aroma. A more rustic slice of peel is preferred. Use a vegetable peeler to strip a wide swath of the skin (known as the zest). Pinch and twist to spray the oils over the drink, then run the outer part of the zest around the rim of the glass and drop it in.
2. Olives – A classic garnish for that savory, salty touch to your gin or vodka martini. The green olives are usually pitted and stuffed with a wide variety of fillings from pimentos and almonds to garlic and blue cheese.
3. Onions – Signature garnish for the Gibson cocktail. It’s naturally sweet and slightly crunchy. And while you’ll mostly find them pickled at bars, you could opt to use frozen pearl onisons (like Hemingway did) for a more mellow flavor and keep your drink extra cold.
4. Cherries – We all know Maraschino cherries as a cocktail staple. The name comes from Croatia’s marasca cherry and the maraschino liqueur (made from the crushed, pickled fruit) in which they were preserved. Artisanal brands like Luxardo still offer true marasca cherries that are dense and chewy with a sweet-tart flavor.
5. Herbs – The julep’s muddled mint was one of earliest green garnishes, but herbs like basil, rosemary, thyme and cilantro have gradually found their way into refreshing and inventive drinks. The botanical ingredients add a wealth of aroma and a subtle flavor, but the key is handling them with a light touch. You want to activate the herb’s natural oils but you don’t want to crush the leaf’s veins (which contain a bitter chlorophyll). One firm clap is typically sufficient to release the oils without unnecessary bruising.

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