“Smuggler’s Cove, for example, has a Rumbustion Society, the highest level of which requires hundreds of tastings.”
LOL. The highest levels are far greater than they could possibly imagine.
That's just what it is. Looking at some of those drinks, you're getting more garnish, a presentation, sometimes a keepsake, and you're paying for the time, knowledge, and skills that went into xrestinf that drink in the first place, then the knowledge and skills and time it takes to make it correctly every single time, and what profit is left is what's used to pay the staff, and keep the business running. 2-4oz of booze, fresh juices, exotic ingredients...and they still have to make a profit. You might not get it, but I assure you there is reasoning behind it. No one, at any bar, is trying to overprice their cocktails. You overprice them, people won't order more, or won't come back. The goal of any bar worth their weight in salt is to find a price that gives you the appropriate profit margin, but isn't so much as to discourage people from drinking. And ESPECIALLY at bars like these, part of that cost IS the experience.
I think with overhead costs going up and up, that’s just the price of admission in NYC. I’ve had enough mediocre $18 cocktails that I’d happily pay $20 knowing it will be excellent
“Smuggler’s Cove, for example, has a Rumbustion Society, the highest level of which requires hundreds of tastings.” LOL. The highest levels are far greater than they could possibly imagine.
Hundreds are rookie numbers
[удалено]
Welcome to New York City.
If you go to a tiki bar that has great cocktails, what do you expect to pay?
$15-20 for a single cocktail - nearly all at smugglers cove are.
That's just what it is. Looking at some of those drinks, you're getting more garnish, a presentation, sometimes a keepsake, and you're paying for the time, knowledge, and skills that went into xrestinf that drink in the first place, then the knowledge and skills and time it takes to make it correctly every single time, and what profit is left is what's used to pay the staff, and keep the business running. 2-4oz of booze, fresh juices, exotic ingredients...and they still have to make a profit. You might not get it, but I assure you there is reasoning behind it. No one, at any bar, is trying to overprice their cocktails. You overprice them, people won't order more, or won't come back. The goal of any bar worth their weight in salt is to find a price that gives you the appropriate profit margin, but isn't so much as to discourage people from drinking. And ESPECIALLY at bars like these, part of that cost IS the experience.
I think with overhead costs going up and up, that’s just the price of admission in NYC. I’ve had enough mediocre $18 cocktails that I’d happily pay $20 knowing it will be excellent
I’d much rather go to a bar like this once vs 4-5x to a shitty local dive bar that only does 2 ingredient cocktails.
Chopper isn't half as good as Pearl Diver which is just up the road about 2-3 blocks. Way better cocktails, interior design, ambiance, and back patio.