no, dude. You said sodium chloride. Yes it's the same as salt, but you could have just said salt instead. Everyone in this town knows you're a boy genius dude, you don't need to say overly large words to sound more intelligent. The fact of the matter is that nobody cares how smart you are. If anything, calling simplistic objects by their scientific name ironically makes you seem less intelligent and more pompous. I know you're smart enough to be better than this.
11 year bartender here and this stuff makes me cringe. I understand there’s a demand for this but the pageantry and techniques just scream $30 cocktail that you have to wait forever to get. This shits getting out of hand.
I bet if you did the insane math of a glass of broken ice, which is completely submerged in the whisky, vs a single large rock of ice, which is not submerged, the broken ice would have a huge amount more surface area exposed to the booze
At cocktail bars like this, you usually need to make a reservation so there's not like there's some huge wait (unless you count the time it takes to make a reservation).
Kind of like michelin restaurants, super fancy food but you sometimes have to make reservations months in advance but the service is quick and there's no waiting.
It is the kind of thing that people who go out too much would think is cool. At a certain level of affluence boredom catches up and folks pursue the novelty of theatre. This is for them.
I also find it annoying, but I think the term “enjoy your drink how you want to enjoy it” applies to flair bartending as well. Like, I hate it, but it’s whatever.
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u/Hevnoraak101 Nov 09 '23
What am I supposed to be amazed by? The overuse of dry ice?