"I've had the same encounter multiple times, but I remember one instance vividly. I had finally spotted a canned version of the Penicillin cocktail, by the brand Tip Top, on the counter at my local wine shop. "I've been looking for this one," I told the store clerk. It had been sold out on Tip Top's website ever since it was released. "Have you tried it?" "No, I don't really do canned cocktails," the clerk said. "If I want a cocktail, I just make one.""
"I also love to mix my own cocktails, but honestly, the Penicillin-a modern classic created by New York bartender Sam Ross in 2005-is a pain in the ass to make at home. You need to make honey-ginger syrup, you need candied ginger, you need two different kinds of scotch."
A canned Penicillin cocktail from Tip Top appeared at a local wine shop despite being sold out online. A store clerk dismissed canned cocktails, saying people who want cocktails make them. The Penicillin requires honey-ginger syrup, candied ginger, and two kinds of scotch, making it inconvenient to prepare at home. After purchasing and pouring it over ice, the canned version tasted remarkably close to the real thing. The ready-to-drink (RTD) category has improved in quality and popularity, with the canned cocktail sector growing and doubling its market share since 2021 even as the broader spirits industry struggles. Snobbish resistance to RTDs persists.
Read at Slate Magazine
Unable to calculate read time
Collection
[
|
...
]