The 1970s were an era of bold experimentation in fashion, music, and, believe it or not, cocktail garnishes. While today’s drinks often rely on a simple citrus twist or a maraschino cherry, the 70s embraced excess with sculpted fruit, edible flowers, and even flaming garnishes. These over-the-top embellishments weren’t just for show; they elevated the entire drinking experience, adding aroma, texture, and an undeniable sense of occasion.
Pineapple Fronds
Bartenders in the ’70s didn’t just stop at pineapple slices; they went all in with towering fronds. These long, spiky leaves added tropical flair to tiki drinks, making them look larger than life. Though they weren’t exactly practical for sipping, they certainly made every Mai Tai or Piña Colada feel like a vacation in a glass.
Carved Citrus Peels
Ornately carved orange and lemon peels were a staple garnish of the era, often twisted into intricate shapes or curled into spirals. These peels weren’t just decorative; their essential oils added a bright citrus aroma to cocktails. The craftsmanship behind them turned an ordinary drink into a conversation starter.
Flaming Sugar Cubes
For drinks that needed a theatrical touch, bartenders would soak sugar cubes in high-proof liquor and set them ablaze before dropping them into the cocktail. This technique was especially popular in drinks like the Blue Blazer or Flaming B-52. The dramatic effect created a mesmerizing glow while subtly caramelizing the sugar for added depth.
Hollowed-Out Coconuts
Why settle for a glass when you could drink straight from a coconut? This garnish-meets-vessel trend was popular for tropical cocktails, giving drinks like the Chi-Chi an exotic presentation. It also added a hint of natural coconut flavor, making each sip feel even more indulgent.
Ice Spheres with Flowers Inside
Some high-end lounges took garnishing to another level by freezing edible flowers inside large ice spheres. As the ice melted, the flowers would slowly emerge, creating a stunning visual effect. The trend added elegance to even the simplest gin and tonics.
Celery Leaves
Bloody Marys weren’t just topped with celery stalks, they were adorned with lush celery leaves for a more refined look. The leaves added a fresh, herbal aroma and an extra pop of green to the glass. The garnish wasn’t just for looks—it subtly enhanced the drink’s savory notes.
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Maraschino Cherry Towers
Instead of just one cherry on top, bartenders would stack several maraschino cherries onto a cocktail pick for a striking effect. The result was a bold, candy-red garnish that made drinks look extra celebratory. Though sweet and artificial, these cherry towers became an iconic part of 70s cocktail culture.
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Chocolate Rims on Glasses
For dessert cocktails, bartenders would coat glass rims with melted chocolate and let it harden before serving. As the drink was sipped, the chocolate softened, adding richness to each taste. This trick turned boozy beverages into something reminiscent of an adult milkshake.
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Absinthe Mist Spritzes
Instead of stirring absinthe into a cocktail, some bartenders mist a fine spray over the drink as a final touch. This technique added a whisper of anise flavor without overwhelming the other ingredients. It also created an intoxicating aroma, making the drinking experience even more immersive.
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Flaming Lime Shells
Bartenders would hollow out lime halves, fill them with high-proof rum, and set them on fire. This tiki-inspired garnish topped everything from Mai Tais to Zombies, creating an unforgettable spectacle. The smoldering citrus added a subtle smokiness to the drink as well.
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Banana Dolphins
For a whimsical touch, bananas were carved into dolphin shapes and perched on the rim of tropical drinks. A slit was cut into the “mouth” to hold a cherry, making it look like the dolphin was playfully tossing a ball. These edible decorations turned simple rum cocktails into a fun experience.
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Caramelized Fruit Wedges
A quick blast from a kitchen torch turned orange and lemon wedges into deeply caramelized, slightly smoky garnishes. These added a sophisticated twist to classic cocktails like the Old Fashioned. The slightly burnt sugar also enhanced the drink’s natural citrus notes.
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Color-Changing Ice Cubes
Some inventive bartenders experimented with natural food dyes to create ice cubes that slowly changed color as they melted. This playful addition made drinks feel interactive and futuristic. The subtle color shift added an extra layer of fun to the cocktail experience.
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Rainbow Cocktail Layers
Though more of a presentation trick than a garnish, layered rainbow cocktails were a defining look of the era. By carefully pouring liquors of different densities, bartenders created a multi-colored drink that looked almost too pretty to sip. These dazzling drinks became party showstoppers.
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Sugared Rosemary Sprigs
Rosemary sprigs coated in sugar crystals added an elegant, wintery touch to cocktails. The sugar softened the herb’s naturally bold aroma, creating a delicate balance of sweet and earthy flavors. It was a popular garnish for holiday-themed drinks, giving them a frosty, festive appearance.
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The cocktail culture of the 1970s wasn’t afraid of being bold, creative, or downright extravagant. These forgotten garnish trends weren’t just about decoration, they added layers of flavor, aroma, and fun to every sip. While modern mixology has embraced minimalism, there’s something undeniably charming about the playful, artistic touches that made 70s drinks so iconic. Maybe it’s time to bring a few of these back for a night of vintage-inspired indulgence.
Disclaimer: This list is solely the author’s opinion based on research and publicly available information.
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