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As we’ve discovered over many a cachaça-based drink, the sugar cane liquor is incredibly versatile.
Cachaça (ka-sha-suh) isn’t a spirit often used in cocktails — at least not in the Northern Hemisphere. Now is the time to start mixing it with, well, everything because the World Cup just kicked off in the spirit’s home country, Brazil. As we’ve discovered over many a cachaça-based drink, the sugar cane liquor is incredibly versatile.
While you’re watching your favorite team play — or even if the World Cup is about as interesting to you as a backhand to the face — mix up one of these creative drinks to get to know your cachaça.
Weigh in below: What’s your favorite way to use cachaça?
Try it in a traditional Caipirinha.
There’s a reason this simple cachaça, lime and sugar concoction is Brazil’s national cocktail. The sweet-and-sour mixture is perfect for sipping in hot, balmy weather and there’s no better way to celebrate summer and this year’s World Cup than by enjoying the traditional recipe.
Mix it with banana liqueur.
The fruity Iz Bananaz cocktail is a little eccentric, but it shows that cachaça can be paired with more than just limes. This drink is made with a base of Avuá Cachaça Amburana, which is aged in amburana wood casks for at least two years, Amaro Montenegro, Giffard Banane du Brésil Liqueur, lemon juice and aromatic bitters. It might sound a little bananas, but you’ll be pleasantly surprised.
Try it with hot peppers.
Like it spicy? Cachaça and chiles are happy bedfellows. Throw in some lime, salt and agave nectar to get Hot in Rio. Apologies in advance if it doesn’t actually transport you to the Brazilian metropolis.
Find more enticing cachaça cocktails at Liquor.com now!
This story was originally published at Liquor.com. For more stories like this join Liquor.com and drink better. Plus, for a limited time get How to Cocktail in 2014, a cocktail recipe book—free!
Learn about the World of Wine.
Lemon-Ginger Electrolyte Drink
Photo by Chelsea Kyle, Food Styling by Katherine Sacks
Refresh after a grueling workout or exhausting day with this electrolyte-packed water, with a natural boost of energy, vitamins, and minerals.
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Exclusive Recipes from “Miss Maggie’s Rustic Cuisine” by Héloïse Brion
It’s time to relaxez-vous with this collection of homely family recipes by Héloïse Brion, whose new book captures the charm of serving locally-sourced meals in a nature-inspired setting. Purchase the scrumptious book from Amazon here.
Roasted Camembert. IMAGE © CHRISTOPHE ROUÉ
Serves 4-5 | Active time: 5 minutes | Cooking time: 15 minutes
- 1 wheel Camembert in a wooden box, at room temperature
- 1 clove garlic, thinly sliced
- A few sprigs fresh rosemary with flowers
- 1-1ó oz (30-40g) toasted hazelnuts, roughly chopped
- White truffle oil
- Toasted bread, for serving
1. Preheat the oven to 325°F (170°C/Gas Mark 3). Take the Camembert out of its wooden box and remove the wrapper. Nestle the base of the box into the top, line with a piece of parchment paper, and set the cheese within. Using a knife, score the cheese here and there.
2. Tuck a slice of garlic and a piece of rosemary sprig into each incision.
3. Drizzle the cheese with honey and bake for 15 minutes, until the rind is lightly golden.
4. Sprinkle with hazelnuts and a few drops of truffle oil. Serve warm with the toasted bread.
Roasted tomato and shallot tart. IMAGE © CHRISTOPHE ROUÉ
ROASTED TOMATO AND SHALLOT TARTE TATIN
Serves 6 | Active time: 15 minutes | Cooking time: 3 hours 40 minutes | Resting time: 40 minutes
- 1¾ lb (800g) assorted tomatoes (different colours and sizes), halved crosswise
- Extra virgin olive oil
- 2 cups (9 oz/250g) all-purpose flour
- 1 stick plus 2 tbsp (5 ¼ oz/150g) lightly salted butter, well chilled and diced
- 3 tbsp grated Parmesan
- 2 eggs, separated
- 1 tbsp (20g) unsalted butter, for greasing the pan
- 5 large shallots, thinly sliced
- 1 tsp wine vinegar
- 2 tbsp honey
- Leaves of 1 small bunch fresh oregano
- Scant ½ cup (1¾ oz/50g) jarred capers, drained
- Salt and freshly ground pepper
1. Preheat the oven to 200°F (100°C/Gas Mark ¼). Place the tomatoes on a rimmed baking sheet, season with salt and pepper, and drizzle with olive oil. Slowly roast for 3 hours, checking occasionally, until the tomatoes are soft and wrinkled but still juicy.
2. To make the dough, combine the our, lightly salted butter, Parmesan, and 1 egg in a bowl, until the mixture just comes together in a ball. Flatten into a disc, cover with plastic wrap, and chill in the refrigerator for 30 minutes.
3. In a large saucepan or Dutch oven, cook the shallots with a drizzle of olive oil over low heat for about 15 minutes, until very soft. Stir in the vinegar, honey, oregano, and salt and pepper to taste. Continue cooking for 15 minutes, until the shallots are lightly caramelized.
4. Preheat the oven to 400°F (200°C/Gas Mark 6) and grease an 11in (28cm) tart pan or dish with the unsalted butter. Arrange the tomatoes cut-side down and scatter the shallots on top.
5. Roll the dough into an approximately 13in (32cm) round. Gently lay the dough over the tomatoes and shallots and tuck the edges of the dough inside the pan. Lightly beat the remaining egg and brush over the dough. Bake for 25 minutes, until golden.
6. Fry the capers in a skillet over high heat with a little olive oil for 1-2 minutes. Place on paper towel to absorb excess grease.
7. Let the tart cool for about 10 minutes, then run a knife around the edge to loosen it. Place a serving plate with a rim on top of the tart and upturn the tart onto it. Carefully lift off the pan and sprinkle the tart with the capers and the fresh oregano leaves.
Pork tenderloin with apples. IMAGES © CHRISTOPHE ROUÉ
PORK TENDERLOIN WITH APPLES
Serves 4-5 | Active time: 15 minutes | Cooking time: 25 minutes
- 1 pork tenderloin (about 1¼ lb/600g)
- ½ cup (3½ oz/100g) light brown sugar
- 3 tbsp Dijon mustard
- 3 tbsp unsweetened apple juice
- 3 cloves garlic, finely chopped
- 3 tbsp extra virgin olive oil
- 2 apples, skin on, cut into ½in (1cm) slices
- 2 sprigs fresh thyme, snipped into small pieces
- Salt and freshly ground pepper
1. Generously season the pork with salt and pepper.
2. In a bowl, combine the brown sugar, mustard, apple juice, and garlic to make a glaze.
3. Coat the pork with the glaze and set aside the rest.
4. Heat the olive oil in a large skillet over high heat. Add the pork tenderloin and cook until golden brown all over, turning it every 2-3 minutes.
5. Place the apple slices in the pan around the pork and lower the heat to medium. Cook for 10-15 minutes, until the apples are tender and slightly browned, occasionally turning them over.
6. Pour the remaining glaze over the pork if necessary – the meat should be deeply caramelised.
7. Sprinkle the dish with the thyme sprigs, season to taste with salt and pepper, and serve immediately.
Orange blossom cake. IMAGES © CHRISTOPHE ROUÉ
ORANGE BLOSSOM CAKE
Serves 8 | Active time: 15 minutes | Resting time: 10 minutes | Cooking time: 45 minutes
- 1 stick plus 2 tsp (4½ oz/125g) unsalted butter, plus more for greasing the pan cup
- (150ml) whole or low-fat milk
- 3 eggs
- 1 cup (7 oz/200g) granulated or superfine sugar, plus more for dusting
- 1 pinch salt
- ¾ cup (180ml) + 1 generous tbsp (20ml) orange blossom water
- 3¾ cups (15¾ oz/450g) all-purpose flour
- Scant 1 tbsp (11g) baking powder
- 1 pinch baking soda
- ½ cup (125ml) boiling water
1. Preheat the oven to 400°F (200°C/Gas Mark 6) and grease a standard loaf pan with butter. Place the butter and milk in a saucepan and cook over low heat until the butter melts. Remove from the heat.
2. In a large bowl, whisk the eggs and sugar together until pale and creamy. Add the salt, ¾ cup (180ml) orange blossom water, flour, baking powder, and baking soda. Stir until just combined.
3. Gradually add the milk-butter mixture, stirring constantly, until the batter is just smooth.
4. Pour the batter into the prepared loaf pan and let rest for 10 minutes on the counter.
5. Bake for about 45 minutes, until the cake is risen, golden brown, and the tip of a pointed knife inserted into the centre comes out clean. If necessary, bake for an additional 10–15 minutes.
6. While the cake is still hot, combine the generous tablespoon (20ml) of orange blossom water with the boiling water and carefully drizzle over the top of the cake. Let the cake cool in the pan before turning it out onto a serving plate.
7. Dust the cake with sugar and serve.
From France Today magazine
Want to be inspired by more French foodie experiences and enjoy classic French food, wine and recipes? Head to our sister website on Taste of France here.
How to Make Smoothies in a Blender? – 10 Healthy Recipes
When it comes to making smoothies, you will require a quality blender. Smoothies include toughest fruits, ice, frozen items, etc. so make sure you have an effective blender. However, there are plenty of smoothie recipes available that you can make with your blender easily.
Making a glass of smoothie in a blender is simpler than you think. Below are some smoothies recipes that you can make in your blender.
1. Easy Banana Smoothies
Bananas are a popular fruit in the world, and people love to eat bananas. The fun fact is - you can use bananas with all your smoothie recipes. Here is a simple banana smoothie recipe that you must try out.
1 large chunked frozen banana
1/4 cup greek or plain yogurt
Add all the ingredients to the blender, give them a nice blending until it comes in a smooth texture.
If needed you can add more milk.
Drink immediately this simple banana smoothie.
2. Blueberry Kale Smoothies
This is a powerhouse smoothie that can make you full for longer. Kale and blueberry contain plenty of protein and antioxidants, it’s time to enjoy this amazing smoothie every morning.
Add all these listed items to your blender and blend at a high-speed for a few seconds or until smooth.
Drink immediately to enjoy this smoothie!
3. Almond Strawberry Smoothies
Almond can give your smoothie a silk creamy texture. To make this smoothie, choose either fresh or frozen strawberries but the taste will be the same.
2 tsp blanched slivered almonds
1 cup plain yogurt (unsweetened)
Put these ingredients to your blender. Whirl them until they come into a nice texture you want.
Serve the smoothie in a glass and drink it!
4. Banana Coffee Smoothies
Are you a coffee lover? If so then take your coffee taste to the next level with this awesome smoothie. It takes less than 10 minutes to make this smoothie in your blender. Okay, let’s prepare this.
2 tbsp granulated sugar or as per taste
1 cup plain or Greek yogurt
Blend all these items in the blender until it takes a nice form.
Pour the smoothie in a tall glass and drink this to kick start your morning.
5. Frozen Fruit Smoothies
Frozen fruit smoothies are very popular around the world. This smoothie contains frozen fruits that give an icy feel which is perfect for the summertime.
1 peeled and sliced large banana
2 cups frozen berries (choose berry you love)
1/2 cup orange juice (fresh)
Place all these items to your blender, and blend for a few seconds or until it comes in a nice texture.
You can store this drink in your refrigerator for 24 hours.
6. Tropical Smoothies
A tropical smoothie requires a few ingredients plus it takes a little time. Here is what you need to prepare this smoothie.
Frozen strawberries 1 cup
Frozen mango chunks 1 cup
Greek or plain yogurt 1/4 cup
Combine all these ingredients to your blender and run the blender at a high-speed for a few seconds. Or until the smoothie comes in the consistency you want.
Pour the drink in a glass and enjoy this super tasty smoothie.
7. Green Smoothies
Are you excited to drink green smoothies? Try this recipe that will make you healthier also, lose weight.
1 ripe peeled banana (sliced)
Add spinach to the blender and milk or water. Blend it for a few seconds.
Now add other ingredients and blend it at high speed until it comes to a creamy smooth texture.
In a smoothie glass, pour the drink and enjoy!
8. Pineapple Kale Banana Smoothies
It is a healthy smoothie since it is made from fruits and veggies together. If you don’t like to eat fruits or veggies traditionally, you can make smoothies instead.
3/4 cup unsweetened almond milk
Place all ingredients in the blender. Blend until the smoothie is smooth or take the consistency you want.
Drink immediately and enjoy
9. Watermelon Smoothies
Watermelon smoothie is an interesting drink for summertime. Compared to other smoothies, watermelon smoothie is different and this recipe will give you a fresh feel than other smoothies.
Watermelon chopped 2 cups
Mint 1 tsp chopped (optional)
Add all the ingredients to the blender. Until it takes the smooth consistency, blend them
10. Oatmeal Smoothies
Oatmeal can make satisfying smoothies for you plus this is rich in fiber which is very essential for weight loss. If you are on a weight loss journey, add this smoothie to your diet chart.
Add the oats to the blender first and pulse it for a few seconds.
Next, add other listed ingredients in the blender and blend them until the smoothie takes a smooth consistency.
Pour the smoothie in a serving glass and drink immediately.
Making a glass of smoothies in a blender is very simple as you can see from the above discussion. Choose a high-speed blender or any personal blender to make smoothies in a matter of time or if you don't have a smoothie blender no problem we have some suggestion for you checkout from here Best blender for smoothies
Tango and football, pampas and gauchos, Andes and Patagonia: in addition to these great classics, the magical country of Argentina has much more to offer like its delicious chocolate drink, el submarino, otherwise known as remo, which has also become popular in Uruguay.
What is el submarino?
El submarino means submarine in Spanish. Preparing el submarino is the easiest and most fun way to serve a hot chocolate, and it’s one of the most traditional drinks from Argentina and Uruguay.
El submarino is a cup of hot milk with a thick rectangle of dark chocolate served next to it. This chocolate rectangle is defined as the submarine which is immersed in a glass of very hot milk.
As it is stirred, the mixture becomes hot chocolate, and if done properly, a nice treat is deposited at the bottom of the cup: a melted chocolate mud.
In Argentina, el submarino is usually the winter drink. The most traditional way to serve it is in a long glass cup placed on a separate metal support and with a handle to hold the glass so as not to burn yourself because the submarine is served very hot so as to help the quick melting of the chocolate bar in the milk.
El submarino is served with a particularly long spoon, which is often a collector’s item.
In Argentina, for years, the most traditional submarino has been served with a chocolate bar from the Águila brand, a 14-gram chocolate bar, emblematic of this drink. And one cannot speak of el submarino without mentioning the word Águila.
How to make el submarino
The drink is prepared in 4 steps. In summary, the submarino requires only 4 quick steps to obtain a delicious drink:
- 1st step: Prepare a cup of boiling milk and a chocolate bar placed on the side.
- 2nd step: Immerse the chocolate bar in boiling milk.
- 3rd step: Stir with a long teaspoon until the chocolate is completely dissolved.
- 4th step: The chocolate is finally dissolved in the milk and must form bubbles on the surface and a chocolate residual layer forms at the bottom of the cup.
What is the origin of el submarino?
We know that when America was conquered by the Spanish, they brought with them all their customs and especially their culinary customs.
However, these Spanish conquerors also adopted certain learned New World customs. One of these customs, among others, was to drink hot or cold chocolate.
Hernán Cortés, a Spanish navigator, explorer and conquistador, born in 1485 in Spain near Seville and who died in 1547 in Castilleja de la Cuesta, was the first European to discover the chocolate drink when the Aztec emperor Moctezuma offered it to him to taste it.
In fact, Hernán Cortés went as early as 1504, at the age of 20, to make a fortune in the West Indies (that is to say in America) and then in Cuba. Cortés is best known for having conquered Mexico on behalf of Emperor Charles V (King of Castile), and for being the main architect of the collapse of the Aztec Empire. This territory thus became a Spanish colony, New Spain.
Moctezuma (1466 – 1520), whose full name is Motecuhzoma Xocoyotzin, was the ninth ruler (huey tlatoani) of Mexico-Tenochtitlan. It was during his reign, from 1502 to 1520, that the Spanish conquest of the Aztec Empire began.
So it was Moctezuma, the head of the Aztec empire, who presented Hernán Cortés his favorite drink, chocolatl, the predecessor of contemporary hot chocolate. It consisted of cocoa beans mixed with vanilla in a special way, which formed a drink with a texture similar to honey. The emperor liked it so much that he drank it from a sort of pure gold cup.
Later, the tradition of drinking hot chocolate became a classic of colonial Río de la Plata, and even the political process that led to the independence of Spain was much less revolutionary than is believed, because it could not break with all the traditions of the metropolis, keeping the custom of drinking chocolate among the most popular ones.
At the time, it was said that preparing chocolate was “an art that was not suitable for the anxious” because it was a recipe that took time.
However, it was at the beginning of the 20th century, in the Argentina of great immigration, that a company, Águila, whose brand is still the leader, proposed the classic chocolate bars to correct the length of the recipe and speed up the process. Aguila chocolate is now part of the collective memory of all Argentines.
Don Abel Saint, the founder of Aguila, started with a small business dedicated to roasting coffee and then made chocolates. The emblem of its building, the figure of an eagle, has become one of the historic emblems of the city of Buenos Aires.
Between the 1930s and 1970s, he designed and marketed around 100 different products, including this little chocolate bar used for el submarino. This tasty, nutritious bar dissolved quickly, making the product an immediate success, it was called “chocolate for a cup”.
The name given to this drink dates back to the early 1930s when the French owner of an Argentinian restaurant named Patrick Posto had a very close friend as a guest in his restaurant. He was accompanied by his family and that day they were going on a trip.
It was cold and the guest asked Patrick to prepare a drink for him and his family to warm them up before boarding the plane. It was then that Patrick decided to serve him this drink which would surprise the children. The heat of the milk gradually melting the chocolate in immersion led them to compare the chocolate to a submarine.
In the south of the continent, drinks are produced which, thanks to their flavor, have become known all over the world. Thanks to the variety of ingredients and the techniques used to make them, it is possible to taste many and in a different way each time.
10 Disney Parks' Drinks You Can Make At Home For A Taste Of Magic
There's no need to pack your bags, because the perfect Disney day is waiting for you at home. There are virtual ride videos you can watch and fireworks shows to stream, so now all you need to know is how to make Disney parks' drinks at home, and you're set. You've probably seen copycat recipes of your favorite park snacks and desserts, but sometimes, you want your fave Disney drink in hand when you're relaxing on the couch.
Luckily, there are recipes out there that don't require a park ticket in order for you to enjoy them. These 10 Disney drink recipes are perfect for when you simply want to treat yourself and experience a cup of magic while watching a Disney film. You could also whip up a round of drinks for you and your roomies the next time you're all hanging out. There are some classic non-alcoholic drinks like a Dole Whip Float that anyone can enjoy, and some cocktails from Trader Sam's (if you're 21 or up).
The best way to enjoy any of these drinks is when you're unwinding at home, imaging your dream Disney day. Just don't forget the selfie of you enjoying your finished product and savoring every last sip.
You likely know and love the infamous Dole Whip that you can get in Adventureland at either Magic Kingdom or Disneyland. Well, this Dole Whip Float is also on the menu, and it's served with Dole Pineapple Juice. By following this easy recipe at home, you'll be enjoying this drink and singing the Tiki Room song in no time.
If you've been to Star Wars: Galaxy's Edge, you may have tried the colorful Blue Milk at the Milk Stand. The menu doesn't really explain what it is, except that it's made with coconut and rice milk. This makes it a tad difficult to recreate at home, but this Blue Milk copycat recipe really breaks things down for you.
Another non-alcoholic drink everyone can enjoy at home is this Wildberry Lemonade from Carthay Circle at Disney California Adventure Park. It's a simple recipe with just wildberry syrup, lemonade, and sparkling water, but the wildberry whipped cream, mint, and blackberries on top truly make this an Instagram-worthy sip.
One of the iconic cocktails at Trader Sam's Enchanted Tiki Bar is the Krakatoa Punch. Typically, when you order this at the bar, it will cause a "volcano eruption." But at home, it'll just cause an eruption of fun as you mix things up with this tasty recipe. If you have any tiki mugs at home, it's a prime time to break them out.
The Fun Wheel was a cocktail on the menu when Lamplight Lounge at California Adventure was The Cove Bar. However, you can still order this off the menu item when you go to Disneyland. Though, you won't need to visit Disneyland just to order this drink, because with this recipe, you can make it at home whenever you want.
If you're able to snag a reservation to Oga's Cantina in Galaxy's Edge, you'll be able to try an assortment of out-of-this-world cocktails on the menu. Though, you don't really need a reservation in order to try them. Thanks to this video, you have the recipe for five different cocktails, including the Fuzzy Tauntaun.
If you're in the mood to whip up some beignets like the ones from New Orleans Square, make yourself a Mint Julep as well. Usually, you can find this drink at the Mint Julep Bar in Disneyland, but on a warm summer day, you can easily make this at home whenever you'd like a refreshing sip.
One of the best drinks you can order while you're lounging by the pool is this Piña CoLAVA. You can find it on the menu at the Petals Pool Bar at Disney World's Pop Century Resort. It's a refreshing piña colada with raspberries to give it that
Another great cocktail from Trader Sam's is this Shipwreck on the Rocks. The effect that happens in the bar when you order this drink is, of course, a shipwreck, where the bartenders may spritz you with water.
If you're a Disney parks fan, you might have "drink around the world at Epcot" on your bucket list. It's a fun way to experience all the countries in the World Showcase with your friends. When you're in France, you should definitely try the Grand Marnier Orange Slush at the kiosk across from Chefs de France. Though, you can enjoy it without traveling by following this simple copycat recipe.
Fizzy Drinks for the Holidays
For Thanksgiving every year my family would have a festive punch or iced drink, and as a child I remember that being my favorite thing of Thanksgiving! This cranberry apple cider punch brings all flavors of fall into one drink and adds a pretty color to the Thanksgiving table. Children will especially love it! And for the more simple palates I included a refreshing honey sage soda.
4 cups apple cider, chilled
2 cups cranberry juice cocktail, chilled
2 cups ginger ale, chilled
1 can (12oz.) frozen orange juice concentrate
apple slices & orange slices for garnish
frozen cranberries, optional for garnish
or rosemary cranberry sprig for individual garnish, as shown in image
In a 4 quart container, combine cider, juice, and orange juice concentrate. Refrigerate until serving time.
Just before serving pour punch into punch bowl and add chilled ginger ale. Garnish with frozen cranberries, apple & orange slices.
1/2 cup honey
1 cup water
5 sprigs of sage
In a small sauce pan bring the honey and water to a boil and reduce to simmer until the honey has dissolved.
Turn off the heat and add the sage. Allow it to steep for at least 15 minutes and cool.
1-2 tbsp. honey sage simple syrup
a slice of lime, squeezed
sage leaves for garnish
Combine simple syrup with lime and add ginger ale, you may want to add more of the simple syrup depending on your taste. Add ice and top with a sage leaf.
4. COCONUT WATER KEFIR
This fermented drink aids digestion and is especially recommended with or after meals.
Fresh coconut water , 6 cups
Lemon or orange juice, ½ to 1 cup
Pour the water kefir grains and coconut water into a jar. Cover with a cheesecloth and let the mixture stand for up to 48 hours at room temperature. Strain the coconut water kefir and reserve the grains. A second fermentation will make the coconut water kefir fizzy. Mix coconut kefir and juice and pour into a tight-sealing bottle. Allow to ferment for up to 48 hours. Store in the refrigerator!
16 Easy Ways to Drink More Water Without Thinking About It
Sip every hour. Download apps. Add some fruit. These simple strategies will help you sip more H2O every day.
By now, everyone has heard that drinking water makes you healthier. But what if it could make you happier, too? Results of a new survey indicate that it just might.
Two thousand Americans were polled about their H2O habits, and of those who drank the most, two-thirds reported being "very happy," while only 21 percent of those who drank the least water said the same.
Despite the mental and physical benefits of being well-hydrated, however, many of us still aren&apost drinking enough. Survey respondents cited lack of thirst (44 percent), lack of time (34 percent) and plain old forgetfulness (33 percent) among their reasons for not filling up, but most were unaware of how much water they should even be drinking.
"Fluid needs vary depending on body weight, activity level, how much salt you consume, and how much fiber you eat, but the general goal is 64 ounces a day," says Isabel Maples, RD, a spokesperson for the Academy of Nutrition and Dietetics.
What&aposs more, Maples says, as we age, the mechanism that triggers thirst gets less effective, so we may not crave water even when we&aposre running low. Indeed, other research has concluded that thirst may not be the best indicator of hydration needs even under optimal circumstances, so your best bet if you want to stay hydrated (and happy) is to turn to external cues, rather than internal ones. Follow this list of tips to help you drink more water each day:
Use Garnishes When Appropriate
Not every cocktail needs to be garnished, but many that do call for a citrus twist or wedge or another specific garnish depend on that addition for flavor and balance. Garnishes also complete the drink's presentation.
For instance, a gin and tonic without the lime is missing that essential, subtle citrus. Likewise, a martini without the olives lacks the soft brine flavor that infuses the drink.
Garnishes are important and even if their absence doesn't ruin the finished drink, it certainly is not enhancing it like it was designed to do. Plus, if you intend to entertain and want to impress your guests, you'll want to practice cutting garnishes often. There's a bit of skill required to make them look great. Take the time to add a lemon twist to your vodka martinis and you'll be prepared when it's time to show off your skills to others!