Bartenders across the country have provided their most controversial cocktail opinions, showcasing a lively debate within the industry. Key points include critiques on jiggers, suggesting they are often misused, and the rising significance of non-alcoholic cocktails, reflecting changing consumer preferences. Some bartenders express the view that classic drinks like Manhattans are overrated, and that overly complex cocktails are impractical for busy bars. Ultimately, these opinions are meant to provoke discussion rather than dictate right or wrong in cocktail craftsmanship.
Your jigger is useless. Watching the best bartenders all over the world with sloppy jiggering technique is weighing on me. Pun intended. Many bartenders look down upon the art of technical free pouring (using timing techniques and cuts to control the amount of liquid poured from bottles), but the use of jiggers has become lackadaisical. Seldom do I see bartenders actually looking at the line, the pour, or even the jigger itself, but simply pouring to some imaginary place, turning the jigger while continuing the pour right off the side of the jigger into the tin. It's everywhere I look.
Non-alcoholic cocktails are more important than ever. The demand for creative, flavorful non-alcoholic options is on the rise, and bartenders need to acknowledge this shift in consumer desires. It's not just about offering soda or juice anymore; it's about crafting beverages that offer the same complexity and enjoyment as traditional cocktails.
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