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.
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.
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u/Hevnoraak101 Nov 09 '23
What am I supposed to be amazed by? The overuse of dry ice?