Kingston Negroni Cocktail

A Kingston Negroni at EDSA Beverage Design Studio

Pete Wells wrote about restaurants that aim too high with their cocktails for the New York Times. This is his advice on ordering cocktails at fancy restaurants:

Don’t order from a list that looks seriously out of season; a bar that’s paying close attention won’t serve rhubarb bellinis in January. And don’t order from the list at all if what you really want is a Sazerac, a French 75 or another standard. Restaurants rarely list them, but ordering an off-the-menu classic is not like asking for a bowl of chili at Le Bernardin. You won’t get any dirty looks, but you will probably get a good drink.