10 most annoying cocktail trends

http://blog.zagat.com/2012/10/10-most-annoying-cocktail-trends.html

Discuss.

#10 is universally annoying, not just limited to cocktails.

For those who don't want to scroll through a slideshow, here is a paraphrase of the list and my thoughts regarding the same:

1. Too many ingredients

Agree with this one in part. I like to have drinks I have some chance to replicate (or at least approximate) at home. And I feel I have had some real failures where there is just too much going on. But, if everything works together, I am not categorically opposed to drinks with a large number of components. I do think that most drinks could/should probably be made with 5 or fewer components.

2. Too expensive (>$15 drinks)

Not sure what prices are throughout Chicago these days, but with the exception of the Aviary (which I have not been to) and maybe some hotel bars and the like, I would guess that drink pricing does not yet exceed $15. I would have to feel like I was getting something else in return for the price (a great view, unique atmosphere, etc.) to go $15 or above -- but most places that have that something "extra" typically don't have the best vision or execution (because they don't have to), so I steer clear. The good thing about the explosion of cocktail bars in Chicago and expansion to "lower rent" neighborhoods is that it seems you can get well made cocktails at a lower price point.

3. Flavored vodkas

Many serious cocktail bars largely eschew vodka, so can't say I have seen this. Would not be surprised if hotel bars, restaurants, and even non-cocktail-focused neighborhood places are expanding their offerings to try to capitalize on the cocktail craze, and would not be surprised if what passes for a specialty cocktail in some of these places utilizes trendy flavors of vodka.

4. Molecular cocktails

Again, have not seen this and really don't much see the point. As noted above, I like to have drinks I can try to replicate/approximate at home, and would probably skip any "molecular" cocktails with liquid nitrogen and the like if I came across them on a menu.

5. Cutesy or small serving vessels (tea cups, mason jars)

Have not really seen a lot of this -- many places serve cocktails in cocktail glasses, champagne coupes, or rocks glasses. I think I did have a punch once at Barrelhouse Flat that was served in a tea cup; it did not bother me. This one is possibly more ubiquitous at those places looking to capitalize on the cocktail trend and put their own spin on it (or use glassware on hand without revamping that).

6. Herbal and floral infusions

Floral not really to my taste, but herbal can work (particularly when done through herbal liquors or bitters with a stronger herbal component).

7. Bacon in drinks

Have not seen this in many (any?) serious cocktail bars; seems more like a gimmick. Have not had a burning desire to try any bacon-infused anything I've ever come across.

8. Retro drinks

Classics are classic for a reason, and most have stood the test of time. Sometimes I have a classic cocktail and say to myself, "No wonder that one seems to have gone out of circulation for a while," but most work. Classics are also good for places that maybe do not have the best cocktail "program," particularly if you don't mind being moderately obnoxious and telling the bartender how you would like it specifically.

9. Metal straws

Have not seen this anywhere. Not sure I can recall the last time I got a drink with a straw (which I tend to take out in any event).

10. Cocktail snobbery

Agreed that things can be a bit obnoxious, on both sides of the bar. That said, if a particular approach is taken and explained in an appropriate manner, I have no issue with bars and patrons wanting to hold to a higher standard -- just don't be condescending about it.

Most of these are non-issues for me, because I'm not even sure they exist. Metal straws? Drinks over $15?

Not a big fan of the too many ingredients model, not least because there's simply no way to imagine what certain imperceptible ingredients will add or detract from a drink. The adventure can be fun, but sometimes it sends me in the opposite, simple direction. Is that "retro?" Then again, I do like ordering drinks that I can't make at home, and exotic ingredients or elaborate preparations are often what keep me from constructing them in the kitchen on the average evening.

I'm on the NA side of this but herbs I think can just be a lovely addition. Had the NA version of a drink with lime, soda, & concord grape with rosemary syrup at Nightwood about a week ago. I thought it was wonderful and would do well with alcohol as well. I've given others syrups made with herbs that seemed to go over well in cocktails as well.

Vitesse98 wrote:Most of these are non-issues for me, because I'm not even sure they exist. Metal straws? Drinks over $15?

You get (got) both at Milk and Honey NY (which I believe is currently closed pending its relocation). I believe the metal straws are in the name of reducing waste, so I'm not exactly looking to criticise. Like you, I very rarely drink anything with a straw, but I have found them on the cold and unpleasant side when I've had them. Drinks are $16 a pop.

Dunno about anyone else, but if I'm thinking of annoying cocktail trends, I'm not exactly going to start with M&H... (It's not my favourite bar in the world, but my complaints are basically all down to personal preference.)

Perhaps they have spawned a legion of imitators?

FWIW I had a mint julep at the Whistler that was served in a metal cup with a metal straw. It had a generous mint garnish, so the straw made the drink easier to consume while also showcasing the wonderful smell of the mint with every sip. I thought it was a great way to serve the drink.

This is why I drink scotch.

turkob wrote:FWIW I had a mint julep at the Whistler that was served in a metal cup with a metal straw. It had a generous mint garnish, so the straw made the drink easier to consume while also showcasing the wonderful smell of the mint with every sip. I thought it was a great way to serve the drink.

Well the metal cup is actually traditional for a mint julep.

SSDD