The article discusses various 'red flags' that may indicate a cocktail bar's quality based on patron observations. Examples include absurd practices like using unrefrigerated vermouth or pre-made syrups, and behaviors like touching ice with bare hands. While no single issue guarantees a poor experience, these indicators can provide insights. The discussion is casual yet enlightening, capturing both pet peeves and possible quality concerns when enjoying cocktails, and reflects on the evolving cocktail culture.
"When they clutch their jiggers with a death grip," wrote one of our followers. "Unrefrigerated vermouth," said another. Also commonly cited: building Old-Fashioneds in a mixing glass."
"If a bartender smells a tin before using it, that suggests there's a pretty good chance that the tin might, in fact, smell—because why else are you checking?"
"Too many brands name-checked—it's a menu, not a billboard. Touching all the ice—there's really no need for the cubes to come into contact with anyone's hand on their way into the tin."
"Any bar called a speakeasy. Remember Prohibition? Me neither—it was repealed almost a century ago."
Collection
[
|
...
]