I’ve had a few interesting moments while shopping for cocktails, but one stands out. One day, I found the canned Penicillin cocktail by Tip Top at my local wine shop. I excitedly told the clerk, “I’ve been looking for this!” It had been out of stock online since its release.
“Have you tried it?” I asked.
“No, I don’t really do canned cocktails,” the clerk replied. “If I want a cocktail, I just make one.”
This kind of attitude isn’t uncommon. Many wine shop workers and bartenders look down on ready-to-drink (RTD) cocktails. While I enjoy making my own drinks, the Penicillin can be a hassle. You need honey-ginger syrup, candied ginger, and two types of scotch—ingredients I don’t always have on hand. I pointed out to the clerk that with the canned version, I wouldn’t have to spend a fortune on those items. Plus, it was created with input from famed bartender Sam Ross. But the clerk just shrugged, and I walked away with two cans.
When I got home and poured one over ice, I was surprised. It tasted nearly identical to a freshly mixed Penicillin.
Canned cocktails have come a long way. Once looked at as inferior, they now boast impressive flavors. A report from CNBC found that the RTD cocktail market has doubled its share since 2021, despite a tough time for the broader spirits industry. More people are starting to appreciate the high-quality options available. Although some drinkers remain skeptical, seeing canned cocktails as suited only for those who can’t mix drinks, this view is slowly changing.
Neal Cohen, co-founder of Tip Top, acknowledged that some people still turn up their noses at canned cocktails. However, he believes the real issue lies with inferior products flooding the market. “Many new entrants don’t showcase what the category can truly offer,” he said.
Tip Top launched with classics like the Negroni and Old-Fashioned but has since expanded to modern favorites like the Jungle Bird and, of course, the Penicillin. Cocktail-making involves more than just mixing ingredients; it often includes complex flavors that are hard to replicate outside a bar. Cohen emphasized that Tip Top tries to create a true cocktail experience, collaborating with expert bartenders to ensure quality.
Interestingly, Cohen noted that many might wrongly assume canned cocktails are purely for convenience. In reality, people often enjoy them at home, especially during gatherings. They eliminate the hassle of mixing complicated drinks while hosting.
As someone who is enthusiastic about cocktails, I have a full bar setup at home. Despite my love for mixing drinks, sometimes popping open a can is just simpler. It saves me time and effort, especially when I’m busy cooking or in the middle of other preparations. With the explosion of variety in canned cocktails, exploring different options is part of the fun.
At the same time, I find myself becoming a bit picky about my canned cocktails. Louis Catizone, co-owner of St. Agrestis, shared how their bottled Negroni was initially aimed at promoting their Inferno bitter product. The bottled version unexpectedly became a hit, demonstrating that quality really matters. “People often ask, ‘Is it good?’” Catizone said. “That was always a question.”
So, if you think canned cocktails aren’t for you, I encourage you to reconsider. You might be surprised at how good some of them can be. Whether you enjoy them at home or during outings, there are delightful options worth discovering. Canned cocktails could very well be the new frontier in the world of drinks.
Source link
drink, wet-february
