san francisco chronicle: exotic drink recipes must also taste good
From the San Francisco Chronicle:
Time was, if a bartender strayed far from the traditional sour formula, or added something as sinful as fresh herbs to a dry gin martini, he or she'd be yanked into the manager's office and soundly thrashed.
That's no longer the case.
In this age of the craft bartender, the competition can be daunting, and some folk seemingly go to any lengths in order that we sit up and take notice. It's a phenomenon that calls for a little deep thinking - something that seems a little like hard work to me, but nonetheless must be done.
Yet lots of new cocktails, even those that call for bacon-infused (fat-washed) bourbon or dehydrated creme de violette, can turn out to be pretty spectacular.
And then there are those drinks that just don't work, that deserve to be exposed. Next time a mustachioed, tattooed, sequin-vested bartender hands you his latest creation and it turns out to taste like formaldehyde with a touch of lemon-scented furniture polish and a hint of nail-polish remover, do us all a favor: Call him on it.
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