Dried garnish

Start by choosing on function. A citrus slice on the rim of the glass is there for the scent and for the look, and that calls for a whole slice with the peel on. Dried berries and raspberries are meant to sink into the drink or to sit on a layer of foam, and you buy those in smaller packs because you use fewer of them.

Then look at the pack size. Orange goes fastest in most bars and therefore comes in 320 grams, lemon and lime in 250 grams, and the other fruit in 100 grams. A larger bag only makes sense if you finish it within a few months, because once the bag is open often the fruit draws in moisture and turns chewy.

Only place a slice on the glass once the drink is already in it. Dried fruit absorbs moisture, so anything you lay out an hour in advance is limp by the time you serve. A cut to the centre lets you hook the slice over the rim, after which it stays upright instead of sinking into the drink.

A slice of orange belongs with a negroni and with an aperol spritz, where it also releases its scent as soon as it touches the bubbles. Half a passion fruit and dried pineapple suit a pornstar martini and tropical recipes. Let berries and raspberries rest on the foam layer, because there they stay visible and do not sink away.

Seal the bag properly after every use or transfer the contents to an airtight container. Moisture is the only enemy: as soon as dried fruit takes in damp air it first turns chewy and then sticky, and after that you cannot pull the pieces apart.

Keep the containers dark and at room temperature, not refrigerated. In a fridge, condensation settles on the fruit as soon as you take the container out. Work with tongs or tweezers rather than your fingers, so the rest of your stock stays dry and clean.

If you are looking for the tools to place and secure the garnish, you will find clips, tongs and zesters among the garnish tools and the picks among the cocktail picks. To add scent without anything sitting on the glass, take a look at the aromas and sprays. And if you are after the glassware the garnish will sit on, start with the cocktail glasses.