It’s no secret that some cocktail menus — even at restaurants — are ambitious. But are they getting too ambitious? Often, while a drink with six-plus ingredients and a slew of infusions might pique one’s interest, the components don’t come together to deliver a balanced cocktail. While it’s understandable why many bartenders want to set themselves apart from the pack and offer a multitude of original creations, not every guest venturing into a bar or restaurant necessarily wants an experimental libation. Sometimes we just want a simple Martini, Negroni, or Margarita.
On this episode of the “VinePair Podcast,” Adam, Joanna, and Zach discuss cocktail menus. Have they gotten too clogged with unique, unpredictable, and frequently improperly executed drinks, especially in the kinds of establishments that might be better suited to focusing on nailing the classics and offering a small section of originals? Who is pushing for this kind of program in every bar and restaurant? How can you trust that the drink you order will actually taste good? Tune in for more.
Adam is reading: What to Drink in NYC Right Now (October 2024)
Zach is reading: The 20 Best Proseccos to Drink in 2024
Joanna is reading: From Dorm Room Shots to At-Home Aperitifs: Millennials Re-Embrace Pregaming
