In Defense of Signature Cocktails w Robert Simonson | ep 297
Bartender at Large
00:00
I've Been There, I'm Getting Sick of Making It
i feel like what's happening teir allowing their personal feelings to interfere with the gessing experience. Another thing, i think, is sometimes staff get sick of making it. When cosmos were popular, everyone hated making those. And when m dos were a craze in the late nineties and early ots, bartenders complain about muddling. It's drudgery. But, you know, if the customers want it, then then you make it. I've heard a lot of stuff like that. In europe, they hate making the gin basil smash,. cause it's so popular, and nobody gets in your strainer all the bits of basilthats right. Man
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