Adam, Joanna, and Zach discuss whether things like fancy ice and glassware are crucial for good cocktails, how restaurants in particular decide just how much to invest in their cocktail programs, and whether partnering with an acclaimed cocktail bar or bartender can work. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.
Zach is drinking: An equal parts cocktail of Roku Gin, Pierre Ferrand Dry Curacao, and Amaricano Bianca
Joanna is drinking: Grandma's Gimlet at Pasta Louise
Adam is drinking: Little Gucci Dress at Grand Army Bar
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