We Asked 10 Bartenders: What's the Hardest Cocktail to Master?
vinepair.com
After conquering low-lift highballs and easy equal-parts concoctions, most aspiring bartenders are eager to step into the big leagues and attempt more intricate cocktails. The techniques become more technical, certain ingredients are less willing to play well with others, and the ever-ominous threat of over-dilution lurks in the shadows. There are many cocktails out there that even after 20-plus tries, the finished product doesn’t quite hit the mark.

I thought this was interesting, a whiskey sour is how I evaluate a bar, my reference drink. Never thought of it as difficult, maybe I’m not picky enough because different doesn’t equal bad, but I do rate a bar higher if there is egg white, it’s not too sweet, and an amaretto cherry.

Margarita they can only be overthinking, I don’t think it’s difficult, but it’s bad so often I always think there must just be budget constraints. I don’t even order this as a margarita if there is visible margarita mix - I ask for tequila and orange liqueur with lime, shaken.

  • deceitfulsteve@programming.dev
    2·
    3 months ago

    For me, I’ve never had one that was as good as the one from the bar that actually had it on the menu. I’m on the verge of making my own orgeat to figure out what’s missing when I make one at home.