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.

  • Fleur_@lemm.eeEnglish
    5·
    3 months ago

    This post made me realise how much rage I have accumulated working behind the bar.

    • RBWells@lemmy.worldOPM
      1·
      3 months ago

      In general - if I want a good time I go out for a drink, if I want a good drink I make one at home. Getting a great drink at a bar is an unusual and very happy occasion, but not required for a good experience - I know y’all are busy.