While cocktails made to order are nothing to shrug at, bars around the country are now serving pre-made drinks as well. It's basically a win-win for the bar and the customer -- the bar can have certain libations made ahead of time, and the customer still gets something delicious with a potentially shorter wait.
Details magazine has compiled some of the best bottled drinks from around the country. Check them out in the slideshow below (all text courtesy of Details).
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Bobby Heugel takes a cue from champagne growers for his bottled version of this tequila cocktail. The fermented grapefruit juice he uses (combined with Siembra Azul Blanco tequila, lime juice, simple syrup, and salt tincture) creates natural carbonation.
At this hot outpost in the back of Momofuku Ssam Bar, the time-honored staple--Rittenhouse rye, sweet Carpano Antica vermouth, and Angostura bitters--is mixed beforehand, bottled, topped with liquid nitrogen to force out the air, and cooled to exactly 27 degrees Fahrenheit. Pictured: Booker & Dax uses a liquid nitrogen wash to keep cocktails cold
Mixing guru Jeffrey Morgenthaler, one of the first to bottle cocktails, makes his version of the Bicicletta—Cynar, lemon peel, filtered water, and dry white wine—using a homemade system of five-gallon stainless-steel tanks in order to save time at the busy bar adjacent to the Ace Hotel. The happy result is a perfectly cooled cocktail every time. Photo Credit: Details
The Seattle cocktail temple prepackages this white-rum, Yvette, lemon, and sparkling-wine concoction in mini champagne bottles that are pressurized before being filled—and pop in a way that gives just the right amount of hedonistic satisfaction.
Say hello to the adult soda: The fruity warm-weather favorite made by mixologist Kevin Diedrich is a carbonated blend of Cognac, lemon juice, muddled cherries, and mint. Photo Credit: Details
No boring vodka and sodas here: At this popular new restaurant, Owen Thomson and Sam Babcock give the overordered drink new life by premaking it using large batches of Tito's vodka steeped with lemongrass, grapefruit, and cardamom-infused water. Photo: Chef Bryan Voltaggio