Mere alcohol
Doesn’t thrill me
At all....
Funnily, this article appeared in the Guardian yesterday.
https://www.theguardian.com/lifeandstyle/shortcuts/2018/may/22/session-c...
Even as someone who still has one foot in their partying years, there is certainly a time and place for low-abv cocktail. Brunches, when you're DDing, or if you drank too many high-abv cocktails the night before!
My only problem with these drinks is that many of them are still very expensive, even though they aren't using the alcohol...
2
I bought the book but found the number of esoteric mixers and liquors a complete disappointment. It was the rare drink that called for just one of 3 sherries or vermouths, rather most required a number of less common liquors. Unless you own a bar, the investment for one drink is not with the purchase.
2
Let's see how long this fad lasts.
Once people realize they are paying the bar's rent with a low alcohol concoction, and having to down 3 or 4 just to "feel it", they'll realize that this is just another marketing manipulation that the bars are using to extend the markup of a bottle of cheap booze diluted in some juice.
3
It's too bad the author neglected to mention the book "The Art of the Shim: Low-Alcohol Cocktails to Keep You Level" by Dinah Sanders. Published in 2013.
It's about time! Low alcohol is the trend (see article on London bars) and thankfully so - how nice to order a couple of cocktails and not feel smashed. Us lightweights need an option.
1
I have long made my Manhattans at home and left in the ice, to help dilute it as far as ABV goes, and don't feel any loss of enjoyment,, and I do get more done and enjoy it more. Also, I find Margaritas to be more enjoyable when I remember drinking them. I don't feel a need for odd syrups or Liqueurs, and find cider to be a great blender for whiskey or brandy, or vodka, too. I guess if I were to do my drinking in public, I wouldn't have the money for top class spirits at my home bar, most of which aren't carried in local establishments.
3
It's NOT SUMMER yet, so obnoxious...Another 1 1/2 months!
1
So glad I have "aged out" of nonsense like this...
4
I was excited to make these recipes at home. But for the first one I need to make blackberry syrup. For the second I need to open a bottle of champagne for one cocktail, and for the third I need to buy a watermelon each time I make it. Why wouldn't you provide recipes I can make at home? I'm fine with buying a special liquor but I'm not going to make a special syrup each time.
2
That's why I'm willing to spend $15 for great cocktails when I go out. At home it's whiskey neat or beer and tomato juice.
1
I will never order a drink called “She was right; it was weird that he was born in Japan and had a South Korean passport,”. Even worse, it's low in alcohol and likely costs at least $12. Gimme a good stiff drink with a sensible name, like a Manhattan any time.
6
Nice idea. But in what world is “an aperitif of Bermondsey gin, Madeira, Chartreuse and a splash of kimchi juice.” low alcohol?
2
One wonders whether the prices of cocktails reflect their alcohol content? Probably not, within the industry that lures drinkers by surrealistic concoctions of different flavors added to straitforward ethanol C2H5OH.
3
Bravo. Let session cocktails become the equivalent of small plates/tapas in U.S. beverage culture. Welcomed for their interesting flavors and modest servings, they offer a more leisurely and restrained pleasure than their full sized/full strength alternatives, and more societal acceptance for those of us who drink for our palate, rather than the intoxicants.
4
Many of us enjoy the flavor complexity of a well-mixed cocktail, but just don’t have the alcohol tolerance for the hard stuff. We applaud this trend, and look forward to patronizing bars and restaurants that offer creative low- and no-alcohol options.
11
Yep! agree with you, if we can apply that law for bars and restaurants, we can make our society more safe.
www.neyssa-shop.com
Didn't I recently read an article how bartenders don't like to make complicated drinks, especially when they're busy?
5
Low-proof cocktails, the alcohol-equivalent of small plates. You want to learn the source of this fad? Always follow the money. Of course, even though the alcohol is the pricy bit, and they’re using half of it, the prices routinely exceed $15 a cocktail.
11
The alcohol is the least of their expenses. Rent is at the top of the list, together with maintenance, wages, and taxes.
5
At $20 a cocktail ,my limit for a "session" would be less than three. Shameful to quit drinking after just 3 drinks- still it would be easier to plead inebriation instead of pending bankruptcy to demur an invitation for a "session" .
A "Seasonal sessions" of small plates and weak drink, at a price that approaches the pretensions of Molecular gastronomy.
Better to be ridiculed as someone who can't hold their booze than someone who can't afford the tab.
6