It’s no secret that some cocktail menus — even at eating places — are formidable. However are they getting too formidable? Typically, whereas a drink with six-plus elements and a slew of infusions may pique one’s curiosity, the elements don’t come collectively to ship a balanced cocktail. Whereas it’s comprehensible why many bartenders need to set themselves aside from the pack and supply a large number of unique creations, not each visitor venturing right into a bar or restaurant essentially desires an experimental libation. Typically we simply desire a easy Martini, Negroni, or Margarita.
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach talk about cocktail menus. Have they gotten too clogged with distinctive, unpredictable, and continuously improperly executed drinks, particularly within the sorts of institutions that may be higher suited to specializing in nailing the classics and providing a small part of originals? Who’s pushing for this type of program in each bar and restaurant? How will you belief that the drink you order will really style good? Tune in for extra.
Adam is studying: What to Drink in NYC Proper Now (October 2024)
Zach is studying: The 20 Greatest Proseccos to Drink in 2024
Joanna is studying: From Dorm Room Photographs to At-Residence Aperitifs: Millennials Re-Embrace Pregaming
