Post #528172 by TikiHardBop on Wed, May 5, 2010 11:45 AM

I think the craft cocktail scene is a natural outgrowth of everything else going on in the food service industry. Everywhere you look, the menus are full of craft/artisinal/local/organic ingredients. It's only natural that this interest is going to extend to the cocktail menus as well. Doesn't hurt that you can charge a couple bucks extra for the "craft/specialty" drinks.

And not to sound too snippy, but try living somewhere where it's impossible to get a decent drink before you start bemoaning the cocktail culture of NYC. People new to Space Coast ask where is a good place to get a decent drink and I have to tell them with a straight face, "My house."

I remember during the swing fad of the 90's that the scene then was also full of "trend-chasing hipsters" as I call them. But without them, you may have nothing at all. Today, there are probably more swing dances per month in Orlando than NYC.

I've got a local neighborhood bistro and I'm trying to subtly influence them towards making better cocktails. It's slowly sinking in, primarily at their sister restaurant which is a little more upscale, but only time will tell.

However, we were at the sister restaurant recently and their cocktail list (which has over 100 "martinis" (!) ) listed a "champaign" cocktail (as in Illinois, not France) and my wife had what was supposed to be a gin martini that was unnaturally blue, we think from the curacao (!) they put in it!

It's like anytime someone performs a craft for an audience that is knowledgeable in that craft, the level of criticism goes up. Imagine cooking for chefs, singing in front of singers, or even showing off your bathroom remodel to a contractor, the level of criticism is going to be a degree or two more specific than for the general population.