VinePair Podcast Is a Cocktail Backlash Brewing?
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Feb 5, 2026 Three drink writers debate whether an overload of pricey, experimental cocktails is turning people off. They trace how club bartending shapes theatrical service and careers. They argue about whether consumers prefer affordable, well-made classics or adventurous, imperfect creations. They predict a swing back toward classics and menus that balance creativity with consistency.
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Club Bartending Gets Little Attention
- Adam Teeter recounts Sarah Morrissey's piece working a club bartending shift at Acme to highlight overlooked club bartenders.
- He notes club bartenders often make fresh cocktails and shape nightlife drinking culture despite being ignored.
Insiders Are Stricter Than Regular Customers
- Joanna Sciarrino argues many consumers will accept imperfect inventive cocktails and that critics are 'snobby dicks.'
- She suggests standards for exceptional cocktails are higher among insiders than the general public.
Overambitious Cocktail Menus Risk Backlash
- Adam Teeter observes many bars serve overambitious, unbalanced cocktails at high prices outside major cities.
- He predicts a backlash unless bars return to well-made classics like Negronis and Manhattans.