3 things Cocktails sucked during prohibition. So why the need to romanticize it? what is better about the 1933 version of this cocktails? different base spirit, but same basic ingredients, yet just as pink and sweet. It is better in YOUR opinion. Personally, I prefer the taste of cranberry over raspberry. That is really the difference between the two, beside gin vs vodka. Actually, the 1933 version, seems even sweeter. Rickhouse serves other "contemporary drinks". If it were truly a "prohibition" style bar, there'd be no vodka either. Americans really didn't drink the stuff. Oh yeah, there wouldn't be any top shelf anything. When Rickhouse starts making drinks out of moonshine and bathtub gin, using fruit juice to mask the taste, then it can be a speakeasy.

Rick 1. Why does the mention of a Cosmo = poor quality ingredients? The one's made by Dale de Groff are always amazingly fresh. 2. I reiterate, no one is saying bars should stock low quality ingredients - ever! 3. Why would any one defend rudeness? I think you are completely off base on your last point.

What are the false pretenses?

"how you handle a situation is key to effectively changing someone's drinking life" Well said!

Uh actually, I would be, and have been just a pissed annoyed by a "hot chick" bartender with an attitude. Where did you get the idea that this is acceptable anywhere? Bartending is a public facing service profession. Any bartender who gives lousy service is un-knowledged in my book. I don't care how good the drinks are. I can make them just as good right in my kitchen. I go to bars for the sense of community and to have fun. If the place isn't friendly, I'm out the door.

Hi Greg, Totally understand how Castro comments could be taken out of context. Unfortunately, I do not know him. What I do know that myself and other have experienced this type of attitude in his bars. So it would lead me to believe that he wasn't exactly being facetious. I've never experienced in any of your bars. Of course, SF is full of people with a huge sense of entitlement. They are no fun to deal with in any circumstance. I don't think expecting a that bar should be able to make one of the most popular and common cocktails there is demonstrates a sense of entitlement. It is just expected. It the norm. Bars with rules and act exclusive attract these type of people as the novelty & perceived hipness feeds their entitlement.

True, some bars are becoming more like restaurants. But the only thing a bar like Rickhouse has in common with a restaurant is a menu (if you can find one). To the vast majority of consumers, bars and restaurants serve vastly different needs. Andy says it nicely in the comments below "Amateurs primarily attend a bar because they want to get lit, talk to friends, hang-out in a scene, and look at beautiful people. Regulars frequent a bar because of a sense of community, good customer service, prices, and location. We don’t choose bars based on the menu, because most of us have a few drinks that we like to drink, then stick to that script" I have been to one place that really does act like a restaurant, Brandy Library in NYC. They give you a menu, a table and a waitress. Also agree that bars can stock what ever they want and not stocking poor quality items makes perfect sense. I am just wondering why there is such hatred towards cranberry juice and the Cosmo? No one seems to be able to explain this. So will someone please explain? AS for Castro's quote. I am not sure what your purpose for including it. If he would actually never say that, then you did him a disservice in your portrayal. The was the quote reads to me is 3 years ago I was just mean. These days I am still mean, but not so abrupt. So I guess a different quote would have made your point better. I mention Rickhouse in the comments because you mention it the article. I have had some good experiences and some bad. I think the drinks are decent, but I can get just as good drinks in a dozen other places in SF, however, the service is just poor. I hear this just about every time I mention the place. Happened yesterday when talking with a friend. I want to like Rickhouse for what they do for cocktails; they just need to up their service game. I have been to Clockbar, very good service there. Again, my problem is not with a denial, it is the way it is message is delivered. The script should go as follows Customer: I'll have a Bud Bartender: Ok, but we have something better, interested Customer: Thanks, but I'd rather have just have a Bud Bartender: coming right up (we assume they have Bud) You asked what could bars do to change perception? 1) Remember the door is the most important thing in the bar. Great service starts when the customer walk in. 2) Understand they are in the hospitality business. Customers are number 1 and they will grow tired of gimmiks like speakeasy decor and house rules if the service drinks do not stand up. Have you been to the Parlor? You'll know what I mean. 3) If they DO have a set menu and won't make the most common drinks. Make that clear when they walk in the door. 4) Hire a hostess and make sure everyone is given a menu and a seat. Doing these things can help manage perception and expectations. Basically, these bars are trying to run, when they should be walking. They can get the customer there, eventually. Of course any bar or establishment has the right to carry what ever products it chooses and can give good service or poor service. It is the owner’s choice. What the owner cannot control is market perception and preference.

Well said

Greg Problem is MOST people don't know Eric or his sense of humor. His comment would put anyone on the defensive. All he need to say is "we don't carry cranberry", but I can make you something similar. I think it is fine for a bartender to turn patrons on to other cocktails. That's fine, but if they say "Thanks, but I'd rather have just have a Bud" That's it! If you have Bud in your bar, the next word from the bartender is "coming right up". Not an argument, which I have seen take place at Rickhouse. I've been to Clockbar, and they handle in a way that still make the customer feel welcome. That's my whole point. PS -- I'm not sure how not carrying cranberry juice "weeds out the haters"?

This is a good point, why do the complaints only upwards. My guess, expectations for the dive bar are low for cocktails. . At a nice place, expectations are higher. in exchange for higher prices they expect great drinks, the ability to call just about anything AND great service.

Andy Great comment! This is my whole point. Thanks for saying better than I could. jonas

Camper, great article on SF Gate. However, your analogy here is apple & oranges. Why? 1) If I wanted a McDonald's hamburger, I would go there. Not BK, Jack in Box or Chez Panisse. Most consumers understand they can only get McDonald's at McDonald's. However, if I wanted a hamburger, I could choose any of these places, even Chez Panisse. Of course, I wouldn’t order a “McDonald’s hamburger at Chez Panisse, because I am not at a McDonalds. I might order a hamburger though and if they had the ingredients they would most likely accommodate me. Many high-end restaurants will make dishes “off the menu” if they have the ingredients on hand. Also, I would expect that the waiter wouldn’t sharply tell the patron, “I’m not making that”. Ironically, one place you can’t really order “of the menu” is McDonald’s. 2) You asked why are bars not treated like a restaurant? The whole experience is different. As are the expectations of ordering. You go to a restaurant, are seated, given a menu and a waiter comes to take your order and answer your questions. At a bar, you walk in, step up to the bar and hope to get the bartenders attention. If there is a menu, one usually needs to ask. Last time I was at Rickhouse, there was not a menu to be found. Ok, so you got the bartenders attention and now it’s time to order. I need to mention here, it is the norm at a bar to order what you want and not see a menu. This is not the norm in a restaurant, fast food or fancy. It also the norm for a bar to have all basic ingredients to make many thousands of combinations of cocktails, this is not the case for a restaurant. So if a bar sat every patron at a table, with a menu and waitress. Then they could expect to be treated more like a restaurant. They would also need to explain that they make only drinks from their drink menu. 3) Eric’s quote is very condescending. If I were told, “I’m not making that” as a patron, I’d go find another bar. That is way different than saying “we don’t have cranberry juice, can I suggest something instead”. This is not arrogant at all? It was Mr. Castro’s attitude that the commenter’s were raging about. Never in the quote did he say, “We don’t carry cranberry juice, I have xyz instead”, He said, “I'm not making a cosmo, but I'm making you something better than a cosmo.” Maybe there is a better cocktails out there, however, as one commenter wrote, “why not just make the patron the best Cosmo they have ever had? “ Can we get an answer to that question from Mr. Castro? The difference is making the customer feel welcome or unwelcome. Mr’s Casto’s comment would make anyone uncomfortable. 4) What exactly is the “principle” behind not carrying cranberry juice, when they have raspberry, guava and others? I it because fresh Cranberry juice is hard to get? I’m not sure. It makes sense to not stock inferior products, but because Midori or cranberry isn’t cool hipster crowd. Well that is just plain pretentious. 5) Why does the Cosmopolitan get such a bad rap? The Barsmarts team put the Cosmo on the list of 25 cocktails every bartender should know, and last time I checked, those BAR guys are fairly influential. Oh wait, I know, not hip enough. Please. I am all for making excellent cocktails. Many bars do it here, with our pretention. I All bars should use fresh quality ingredients. They great bars also know how to make the customer special. Rickhouse does a poor job at this. I have heard more negatives about their service than positives. I am also very happy when a bartender suggests a cocktail when I ask. I am also OK, if they don’t have the right ingredients. I will even entertain a suggestion of another drink instead of what I ordered, as long as I can say, “nope I stick with what I ordered”. I am not ok with being told my order is unacceptable to the bartender, which is what Mr. Castro’s comment says. I’ll walk out every time.

Booo! We got Satan's Whiskers for Halloween. Couldn't decide on sweet or dry vermouth. http://www.drinkoftheweek.com/blog/satans-whiskers/