I’ve come around to a similair feeling on cocktails. As more cocktail bars open with overly ambitious menus and under trained staff, I’m feeling better just going to an Irish bar or something and asking for a Martini or a Manhattan (Midhattan?!). It won’t introduce me to any new flavor profiles or batch-freezer techniques, but it’ll be big, boozy and shaken (yes, not stirred) to a satisfactory temperature and dilution.
I’ve come around to a similair feeling on cocktails. As more cocktail bars open with overly ambitious menus and under trained staff, I’m feeling better just going to an Irish bar or something and asking for a Martini or a Manhattan (Midhattan?!). It won’t introduce me to any new flavor profiles or batch-freezer techniques, but it’ll be big, boozy and shaken (yes, not stirred) to a satisfactory temperature and dilution.