Serious Eats' Roger Kamholz explores where cocktail prices come from, talking to "several managers of serious cocktail destinations in order to better understand what accounts for the broad swings in price we encounter from place to place." Boston's own Jackson Cannon (The Hawthorne, Eastern Standard) chimes in. "We'll take a few lumps on this really cool drink that [the bartenders have] created, and it will be great conversation," says Cannon. "Meanwhile, the gin sour...this is going to do the heavy lifting for us." [SE]
[Photo: Jackson Cannon/The Hawthorne]
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