so long as they can pour two shots of Bombay Sapphire into a chilled glass with three olives, no problem...
Posted on 11/23/2014 7:21:27 PM PST by PJ-Comix
It’s 4:30 on a weekday afternoon, and you’ve got an hour until boarding starts for your connecting flight home for the holidays. You’re ready for a cocktail. Maybe even two. Which is fine—as long as you’re in the mood to party like it’s 1999. Because, on the whole, airport bars are still running 15 years behind the craft-cocktail movement.
In seemingly every American airport, you can find outposts of what might be called the Status Quo Ante Bar, where the spirits are uninteresting and the drinks indifferently made. While dining choices have been steadily improving, and good wine is easier to find—the commendable Vino Volo now operates at two dozen airport locations—with few exceptions, airports have been slow to offer quality cocktails.
(Excerpt) Read more at theatlantic.com ...
Mob guys liked to hang out at his bar. Whenever he was at home and called in a favor to the Mob guys he identified himself as "Big Mike," not Marty for some reason. Anyway, Uncle Marty was the exact OPPOSITE of the Yuppie type bartender.
Uncle Marty probably served great Margaritas but I am sure he never drank them.
Maybe because customers at an airport bar are looking to get tranquilized before the flight and not looking for a “half Granny Smith half McIntosh appletini”.
The writer sounds like your typical whiny liberal.
Great story. :) These hipster ‘mixologists are a frikkin’ joke.
http://m.youtube.com/#/watch?v=9B3Dwmxo4OM
so long as they can pour two shots of Bombay Sapphire into a chilled glass with three olives, no problem...
Who has enough time on their hands — or brain cells in their head — to worry about something as trivial as craft-cocktails between flights?
Seriously!?!? This is a person who needs an actual life.
I’m glad that there are so few problems in the world that someone has time to worry about the quality of airport bars.
Right, Bombay Sapphire!
Or a Bushmills with ginger ale.
I am a simple drinker, no need for the complicated.
Most airport bars are geared towards frequent flyers who aren’t there to relax or experiment with drinks. In the mornings most frequent flyers go for bloody Mary’s and screwdrivers. Late afternoons most are whiskey, scotch, rum, or gin and tonics. Evenings are usually beer and wines.
Those are old faithful drinks for frequent flyers and easily fall into the 20/80 retail rule. 20 percent of the drinks available account for 80 percent of sales.
Airlines and airports know this so they aren’t going to pay for high priced bartenders when all they have to do to stay adequate for airports are just being able to make the above drinks.
Agreed
Hooch, hooch with a water back or hooch and water. What more is there to know.
Don’t know what airport this dork hangs out but, if you go to any decent restaurant in the terminal you can get excellent liquors.
Not always my preferred brands but, close enough.
I came of age in the 50s.
Cocktail lounges and great cocktails all over the place.
.
Jack Daniels and water... it’s real easy to make.
Top shelf bourbon, pour it over ice. Repeat as necessary. Most bartenders seem to be able to manage.
You go into a bar to drink.. Not get a Shirley Temple!!! Bourbon on the rocks, 7 7 etc!!!
Guy is a wannabe snob, that’s for sure.
I want to get a good tap beer before my connecting flight.
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