As anyone who's ordered a $15 pom-chai-lychee-tini at a splashy, big-production restaurant knows, cocktails are a key feature of the modern dining experience, with drink lists designed by celebrity mixologists like Dale DeGroff becoming more and more common.
These days, the bar is viewed as an extension of the fine-dining kitchen. Accordingly, "organic," "farm-to-table" and "healthy" are key booze buzzwords at Tales of the Cocktail. And let's not forget the emphasis on fresh, seasonal ingredients; artisanal spirits, bitters and syrups; DIY infusions and tinctures; molecular gastronomy–inspired playfulness; and food-and-cocktail pairings.
With the cocktail's high-minded culinary aspirations, it's no wonder sophisticated patrons are reaching for the highball glass. "Diners who used to start the evening with champagne are now starting with cocktails," says Todd Thrasher of DC's Restaurant Eve.
Since restaurant profits are in the bottle, expect to see more and more venues adopting the bar-chef approach. "A specialty cocktail program has become a low-cost way to maximize guest satisfaction, press and profitability," says Eben Klemm of B.R. Guest Restaurants. Typical cocktail cost margins range from about 15–25 percent; so that $15 cocktail you ordered at the bar while waiting to be summoned to your table? It cost about $3 to make.
– Carla Spartos