@whiskey if they jumped the shark, they did it about 100 years ago. It's not a new thing, it's just recreating the pre-prohibition days when bartenders did use a multitude if homemade bitters, tinctures, syrups and produce. It's not theater, it's more like chemistry. Every thing is there to compliment the spirit (if the bartender is good). You don't complain about having more than five ingredients in your entree, why do it when it comes to what you drink to wreck your liver? If I'm going to drink something I know for a fact is not good for me, I'd prefer a lot of time and effort gets put into it.
I will agree that the handlebar mustaches and black armbands can stay in the 19th century. I'm paying $10+ for a good drink, not to hang out with hipster-Jerry Thomas.
Creative Loafing Atlanta
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