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The documented garnish requirements for a drink — type, preparation method, cut dimensions, placement, and quantity. Garnish specs ensure visual consistency and accurate costing of garnish ingredients, which are frequently omitted from recipe cost calculations.
Garnishes are often treated as afterthoughts in bar documentation — 'a lime wedge,' 'a sprig of mint,' 'a dehydrated orange.' This vagueness creates visible inconsistency (every bartender's lime wedge is cut differently), hidden cost errors (the garnish isn't included in the recipe cost calculation), and training gaps (new staff don't know the presentation standard until someone corrects them in the moment).
Professional garnish specs answer six questions: What (lime wedge, not 'citrus'), How prepared (cut at 45 degrees through the center), How much (one wedge, 3/8 of the lime, not a full half), Where placed (on the rim of the glass, peel side up), When added (after pouring, before serving), and What it costs (yes, the garnish has a cost — include it).
Garnish cost is one of the most consistently missing elements in bar recipe costing. A cocktail that requires a dehydrated orange wheel (cost: $0.25-0.40 per wheel depending on your prep), an orchid ($0.15-0.40), or a complex herb bouquet can add $0.50-1.00 to the true recipe cost — and it's never on the spreadsheet.
methodus includes garnish as a costed spec field — captured during voice recording, with a dedicated ingredient line for accurate pour cost calculation.
Calculating the true cost of every ingredient in a dish or drink.
Ensuring every team member makes every recipe the same way.
A standardized document detailing how to make a specific recipe.
The specific sequence in which ingredients are added when constructing a cocktail.
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