The earliest use of the word “cocktail garnish” appears in Jerry Thomas’ book “How to Mix Drinks, or The Bon-Vivant’s Companion” in 1862. The cocktail garnishes mentioned in the book are described as part of the recipe, thus adding more depth of flavor, aroma, and texture to the drink. In mixology, a garnish is more than just decoration—it enriches the drink and enhances its presentation. Yet, behind this artistry often comes considerable waste, from scrapped fruit peels to single-use plastics. As consumers put greater emphasis on eco-conscious choices, the bar world faces an opportunity to rethink how garnishes are sourced, crafted, and served. Sustainable garnishing not only lessens environmental impact but also reveals a deeper respect for ingredients and the...