Customers frequently overspend on drinks in bars through various means, as highlighted by bartenders. One common mistake is ordering top-shelf spirits in sugary cocktails, where the quality is masked by mixers. Bartenders suggest that these premium liquors should be enjoyed neat or in simpler drinks. Bottle service is often seen as a waste, as customers pay inflated prices for the experience rather than the liquor itself. Instead, customers should consider signature cocktails that provide a unique experience, as opposed to standard drinks that can be found anywhere.
Any highball with a sweet soda is also a waste of premium liquor since the carbonation and sugar will overpower any subtleties you are paying a premium for.
You are paying bloated prices for premium bottles of booze. It's more about the experience of being a VIP and having beautiful women deliver the bottles.
You can get standard cocktails at any old dive bar, and signature cocktails are typically special creations that are specific to a restaurant or bar.
If you drink enough to justify getting a bottle, ordering wine by the glass isn’t a good value.
Collection
[
|
...
]