Cocktails Are Getting Sweeter. Why?

Adam, Joanna, and Zach discuss a curious trend of cocktail menus at bars around the country focusing more and more on sweeter drinks. After over a decade of bars focusing on bitter, boozy, stirred concoctions, what's driving this shift in flavor profile and approach? 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 podcast@vinepair.com. Thanks for listening, and be well.

Joanna is drinking: Plum Boulevardier at Bar Goto Niban

Zach is drinking: The Vodou That You Do So Well at Ruby

Adam is drinking: Tu Campa at Mirate

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