Adam, Joanna, and Zach react to a recent piece stating that craft cocktail programs are killing bars. Are the hidden labor and ingredient costs too much for most bars and restaurants to offset? Does the need for highly skilled and well-trained bartenders make aspiring to cutting edge cocktail programs too big a lift for most establishments? If so: what is actually reasonable to expect from most bars and restaurants? Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to [email protected]. Thanks for listening, and be well.

Zach is reading: Early-Bird Diners Have Disrupted the Way Bars Do Business

Joanna is reading: Can We Stop Overthinking the Highball?

Adam is reading: THC Beverages’ Biggest Enemies Are Going for the Kill

Instagram: @adamteeter, @jcsciarrino, @zgeballe, @vinepair

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