Photo via Nirvino.
We get it.
You educated yourself enough about elixirs and bitters and all things cocktail related that you can make a Manhattan with your eyes closed.
But when you're not a professional behind the bar and you spout off to the bartender just how knowledgeable you are . . .you just become annoying.
That's the sentiment behind the article by spirits writer Camper English, who colorfully describes the ultimate bar snob:
"Like the foodie movement before it, the recent mixology trend has created a new breed of patron, the kind who orders like this:
'I'll have an Aviation, the Hugo Ensslin version, but with Old Tom and Yvette instead of violette, so make it two-one-quarter-quarter. Luxardo, not Maraska, maraschino and who grows your lemons? If you have 2-inch cubes, I'll take it on the rocks, but not if you're using Kold-Draft. I know it's supposed to be served on the stem, but I'm sick of that Nick and Nora glass.'"
That's just crazy talk!
Read the entire story right here.
2 comments:
And you thought Starbucks was arcane!
Brad: That seems like the only appropriate response. People wouldn't pull that sort of thing with a well known chef, right?
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