Photo credit: punchdrink.com
What are the warning signs that signal a subpar cocktail bar experience?
Recently, we reached out on Threads to gather insights, and the responses came in swiftly. One follower remarked, “When they clutch their jiggers with a death grip.” Another mentioned, “Unrefrigerated vermouth.” Frequent concerns also included the preparation of Old-Fashioneds in a mixing glass rather than directly in the serving glass, the use of pre-made syrups, and the presence of pour spouts behind the bar.
Frequent visitors to cocktail bars tend to notice certain cues—some overt, others more subtle—that can indicate the quality of the establishment. Personally, I have compiled a list of red flags that I observe while navigating these venues. It’s important to note that some of these items may not genuinely impact the quality of drinks or service but can still raise my eyebrows. For instance, when a bartender inspects a tin by smelling it first, it suggests there could be a lingering scent issue—an action that does little to inspire trust in their practices.
While none of these warning signs are definitive reasons to leave immediately, they are certainly worth considering in your evaluation of a bar.
Here are a few of the signs that give me pause:
Excessive brand mentions—this isn’t a commercial; it’s a menu.
Flavored martinis appearing in the “Martinis” section.
Bartenders handling ice with their bare hands—there’s no need for the ice to be touched before it reaches the glass.
Descriptions of cocktails that include ingredients not detectable in the drink itself.
Any establishment branding itself as a “speakeasy”—it’s essential to remember that Prohibition ended nearly a hundred years ago.
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Source
punchdrink.com