5. "Mixology"
Given that Los Angeles is largely responsible for the rebirth of the fancy-pants artisan cocktail, I realize that I'm going to have to choose my words carefully here. First of all, I'll start by saying that I have absolutely no problem paying for a classic cocktail made from premium ingredients, nor for a truly inventive drink created by a professional. So Harvard & Stone, A-Frame, The Edison, and Thirsty Crow, please keep in mind that the following criticism is not intended for you, though you can all feel free to chop a buck or two off of your prices. Seriously, if the cost of two of your drinks could buy the bottle, it's not right.
But not every bartender is a cocktail artiste, and I can't possibly tell you how sick I am of finding out that the G&T I ordered at some freaking restaurant bar cost fifteen bucks because Tom Cruise over here decided to dump in Carpano Antica and some fresh-muddled juniper. I hate to say it like this, but at all but the nicest/fanciest bars, your speed and friendliness are far, far more important qualities than your creativity, and I don't want you messing around with my Cuba Libre for the same reason I don't want the woman at Subway getting creative and slapping a scoop of tuna salad in the middle of my meatball sub. Just stick to what you're good at, or (if you're Subway) mediocre at, and please get me my drink and/or shitty sandwich the way it was ordered, unadorned with expensive and time-wasting add on artisan bullshit. Besides, I'd always rather tip you than pay your boss, provided there's enough left when you break my $20.
-Alex
Given that Los Angeles is largely responsible for the rebirth of the fancy-pants artisan cocktail, I realize that I'm going to have to choose my words carefully here. First of all, I'll start by saying that I have absolutely no problem paying for a classic cocktail made from premium ingredients, nor for a truly inventive drink created by a professional. So Harvard & Stone, A-Frame, The Edison, and Thirsty Crow, please keep in mind that the following criticism is not intended for you, though you can all feel free to chop a buck or two off of your prices. Seriously, if the cost of two of your drinks could buy the bottle, it's not right.
But not every bartender is a cocktail artiste, and I can't possibly tell you how sick I am of finding out that the G&T I ordered at some freaking restaurant bar cost fifteen bucks because Tom Cruise over here decided to dump in Carpano Antica and some fresh-muddled juniper. I hate to say it like this, but at all but the nicest/fanciest bars, your speed and friendliness are far, far more important qualities than your creativity, and I don't want you messing around with my Cuba Libre for the same reason I don't want the woman at Subway getting creative and slapping a scoop of tuna salad in the middle of my meatball sub. Just stick to what you're good at, or (if you're Subway) mediocre at, and please get me my drink and/or shitty sandwich the way it was ordered, unadorned with expensive and time-wasting add on artisan bullshit. Besides, I'd always rather tip you than pay your boss, provided there's enough left when you break my $20.
-Alex
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