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The Rise of Micro-Cocktails: A Trend in the Bar Scene
In the dynamic world of cocktails, the experience can range from savoring a drink over time to enjoying a quick sip. This ethos is perfectly embodied at Lee’s, where a charming white split-flap board behind the bar announces “Appleteeny’s ‘till we dye.” While the playful wording may catch attention, the Appleteeny itself is a tiny testament to creativity, measuring in at just about two ounces. This vibrant cocktail, featuring vodka, freshly juiced Granny Smith apples, malic acid, sugar, and unaged apple brandy, is served in a frosted martini glass, evoking a whimsical delight reminiscent of childhood toys.
The Appleteeny is merely one example from Lee’s diverse menu of miniature cocktails. Guests can also indulge in a compact version of a Moscow mule, a concentrated Espresso Martini, and a tribute to the iconic martini crafted at Dukes Hotel in London—famous for its straight-from-the-freezer preparation and lauded as one of the finest by writer Stanton Delaplane.
Lee’s isn’t alone in embracing the appeal of small cocktails. Historical references trace micro-cocktails back to the Snaquiri, a diminutive daiquiri developed in the 2010s by bartenders at Dutch Kills in New York. Initially exclusive to close patrons, today, mini cocktails have found a prominent place on mainstream cocktail menus.
Tommy Ho from Refuge in Houston emphasizes the benefits of these smaller drinks. He notes his 55-seat establishment serves approximately 150 tiny cocktails each week, highlighting the advantage for customers who wish to explore a variety of flavors without overindulging. This trend not only enhances guest experiences but also augments the tips received by the staff from increased sales.
Beyond Lee’s, notable bars are also joining the micro-cocktail movement. In London, Arlington features a selection of four small pours they refer to as “sharpeners.” Similarly, Dante in New York offers two separate flights, each with three reduced-size variations of its negronis. Over in Sydney, Maybe Sammy hosts a daily mini martini happy hour that has garnered attention.
Micro-cocktails serve not just as a fun way to sample the menu, but also enhance the ambiance of establishments. At Lee’s, bar director Máté Hartai treats the Appleteeny as an amuse bouche, creating a festive atmosphere right from the start. He believes these mini-cocktail offerings allow patrons to explore the broader, intricate cocktail menu—anchored in themes of film, art, and color—without committing to a full-sized drink. Hartai likens the main menu to a diving board, suggesting that guests require some initial steps, like the mini-cocktails, to ease into deeper waters.
The practicality of these scaled-down drinks also cannot be overlooked. Tyler Zielinski, author of Tiny Cocktails: The Art of Miniature Mixology, explains that these cocktails are crafted with a focus on intensity and flavor, perfect for a few quick sips. The trend resonates strongly at a time when drink quality is prioritized over volume—there has never been a better moment for tiny cocktails to capture attention.
At Tusk Bar in New York, each petite martini is paired with a single dressed oyster, allowing for a deliberate drinking experience. Bar director Tristan Brunel suggests that these smaller formats ensure that guests enjoy the coldest version of their cocktail in just a few sips, enhancing overall enjoyment.
In an era where aesthetics play a significant role, the allure of adorably small cocktails remains strong. For Hartai at Lee’s, the underlying charm of the Appleteeny is straightforward: “It’s purely for vibes.”
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www.bonappetit.com