In the beginning, cocktails were simple: spirits, sugar, water and bitters; that’s it. Since then they’ve had their ups and downs and, in particular, have enjoyed a renaissance over the past decade which has not gone unnoticed by bar owners.
At its best, this has resulted in innovative drinks, cordial service and competitive pricing. At its worst, patrons are expected to pay more than the cost of an entree for a derivative drink that is served with indifference, if not outright disdain.
But what if you could make almost any of these drinks yourself and save your money for the businesses that truly deserve it? Well, good news: you can.
And I’m going to show you how, along with a whole bunch of other crazy crap.