Dave Arnold

Our cocktail techniques are not gimmick-driven or presentation-driven, everything we do is driven by a desire to make a better and/or different kind of drink.

Whether you’re using techniques I’m interested in or completely classic techniques, it’s the same thing: You need to care about what you’re doing. Your primary concern needs to be a high-quality experience for your customers, most of the things we do at the bar you only need to adopt if you want to make certain styles or classes of drink. But in the future, as these techniques become more common, the question will be ‘Why wouldn’t you want to make that drink?’ Once it becomes easier to adopt these new technologies, more and more people will.

There’s still so much room in exploring new techniques in cocktails, classic cocktails made with standard mixers and the standard back bar are delicious. You don’t need to stray from that. But once you want to get into things you can’t make with classic techniques, that’s when you need to start pulling in newer techniques. This isn’t just for people interested in buying expensive equipment. It’s something that can work in any bar.