Complaint Box | Complicated Cocktails
on 02/01/11 at 1:04 pmSpirits
Every new restaurant or lounge I read about or venture into these days features cocktails with a list of ingredients so long and complicated that the person who assembles them can no longer bear to simply be called a bartender; he is a “mixologist.” “Artisanal,” “locally sourced” and “hand-picked” have replaced “cold” and “straight up” on drink menus, but mixologists need to remember that somewhere in the list of ingredients should be a dash of fun, or else it is all just hard to swallow.
I’ve always been interested in new restaurants, having worked as a waitress and a bartender in my family’s restaurant in New Jersey before studying hospitality management at Cornell. For anyone like me who tries to keep on top of dining and drinking trends, the complication of “cocktailing” has been unavoidable, on a par with the craze for cosmopolitans that followed on the high heels of “Sex and the City.” But this pretentious cocktail movement is about more than just the “libations”; it has gone as far as to change the culture of the places where we drink.