Adam, Joanna, and Zach dig into some recent data that shows that much of the on-premise sales growth for cocktails and spirits is happening at restaurants, not cocktail bars and other dedicated drinking establishments. What does this mean about cocktail drinkers, and how can restaurants and bars adjust? 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 drinking: Fresh Hop Frenz from Bale Breaker Brewing Co. and Russian River Brewing Co.

Joanna is drinking: Penicillin

Adam is drinking: Transmitter Brewing NY1 Rye Saison

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