Good morning! Hope you are all safe, doing well, and having a good week. This week we've got quite a lot to talk about, but before then I just wanted to take the moment to thank everybody for reading this newsletter. It's been so incredible to see the growth and to see how many of you shared this newsletter last week with a friend. I have sent out some stickers already this week for folks who have shared then you should be receiving them soon.

If you're in Massachusetts, we still have some seats available for our private dinner on Feb 26th at my bar and restaurant, Ember and Alma, with our friends Novo Fogo cachaça which you can check out here and we have a couple of surprises planned for that evening, so if you're interested, make sure you get your tickets before they're sold out.

On another note, I posted a new video this week about whether or not Tequila Fortaleza is overrated. I filmed this video back in August of last year. I have had so much difficulty editing it, but I'm so proud of how this one came out. It’s one of my favorite videos that we've done in a long time. I also feel like I've said that about other videos recently, but that's just how I feel about what we've put out lately. 

Anyway on to this week's newsletter

People in the Hospitality Industry: Are You Okay Right Now? 

A few weeks ago, I wrote about how the looming threat of immigration raids could impact restaurants. Now, as those threats have become reality, the fear is settling in for many, and the effects are starting to ripple through the industry. I’ve spoken with restaurant owners who’ve found themselves with almost no kitchen staff because workers are too terrified to show up. Some places are down to just one or two people on the line. One restaurant I heard about had only the chef left. It’s been overwhelming, to say the least.

Curious to understand how others are coping, I posted a question on my Instagram story this week, sparking some fascinating conversations with people in the industry. A few key themes emerged from those discussions.

First, it’s evident that the impact isn’t being felt equally across the country. Some regions are being targeted more heavily, while others are operating as if nothing has changed. Speaking of “business as usual,” even in the hardest-hit areas, many people told me that their restaurants have been just as busy—if not busier —than usual over the past few weeks. This has been a strange reality to grapple with. On one hand, we’re busy, which is good for business. On the other hand, it feels surreal to carry on as if everything is normal when it so clearly isn’t. What’s tougher is that we need to pretend everything is okay to provide a safe, welcoming space for guests to escape their daily lives. Behind the scenes, the strain is undeniable — it's creating a very weird psychological split.

What’s more, the challenges aren’t limited to immigration fears alone. In some places, these issues are compounding with other crises. For example, I spoke with folks in Los Angeles who described how the recent wildfires, combined with the fear of raids, have created a perfect storm of stress and instability for workers and businesses alike. Meanwhile, someone in Asheville, North Carolina, told me they’re still trying to rebuild after Hurricane Helene, and the added pressure of immigration concerns has only made things more chaotic there. It’s a reminder that these challenges don’t exist in isolation—they layer on top of existing struggles, making an already difficult situation even harder to navigate.

Another thing that stood out to me is how many people outside the industry still don’t fully grasp what’s happening or even have any clue anything has changed. I received countless messages asking me to explain the situation. It’s frustrating, but it also reinforced why I wanted to bring this up in the first place: to connect with others in the industry and feel a little less isolated. I don’t know if talking about it will change anything, but it’s helped me feel less alone in this chaos.

What’s more, posing that question opened my eyes to a host of other challenges the industry is facing. Rising costs of supplies, ingredients, and equipment are hitting everyone hard. A friend who runs a brewery in my city pointed out how tariffs on steel will drive up the cost of kegs—something I hadn’t even considered until now. This, on top of declining beer sales over the past few years, has created yet another layer of struggle for breweries. It’s a stark reminder of how interconnected these issues are, even when they seem unrelated at first glance.

And then there was one conversation that truly blew my mind. I spoke with a gentleman who works at a Mexican bar in Tokyo, Japan. He shared that they’ve been notified about impending price increases due to tariffs—even though Japan and Mexico aren’t in a trade war. The issue? Shipments to Tokyo are routed through the U.S., and because of the trade tensions between the U.S. and Mexico, they’re feeling the ripple effects thousands of miles away. It was a jaw-dropping example of how globalized our world has become and how decisions made in one country can impact businesses in another in ways we might never anticipate.

The ripple effects of all this have been far-reaching. For example, I spoke with a friend of mine who has worked in some of the most incredible bars in NYC, who told me that they’re considering switching from Coke products due to the backlash Coca-Cola is facing from the Latino community after their whole debacle with ICE. It’s a small but telling example of how these issues extend beyond immigration raids and into the broader cultural and economic landscape.

Of course, immigration isn’t the only challenge we’re facing. Many people I spoke with mentioned how slow this season has been for them, compounded by skyrocketing costs for ingredients and supplies. The financial strain is real, and it’s forcing everyone to make tough decisions.

Despite all of this, one thing remains clear to me: the hospitality industry is still full of incredible people. Hearing how others are navigating these challenges has been both humbling and inspiring. The resilience and dedication of those in this industry continue to amaze me.

One of my goals with this newsletter has always been to foster a sense of community, especially within the industry. So, if you’re reading this and feeling the weight of these challenges, know that you’re not alone. There are others out there who are struggling too, but who are still showing up every day to create spaces where people can come together and enjoy themselves.

And to anyone who might say, “Why are you getting political in your newsletter?”—this isn’t about politics. It’s about people. It’s about the individuals who pour your drinks, serve your meals, and cook your food. Their lives are being impacted, and that matters. And if you don't agree with that, you can and should hit the unsubscribe button from this newsletter and from any of my content across all my platforms.

Get an In Good Spirits Hoodie!

I Just launched the Pre-Sale for the In Good Spirits hoodie on my website, and if you want to get yourself a dope, super soft hoodie, and help support this newsletter and the work that I do, I just opened up the Pre-Sale for this hoodie.

The Pre-Sale will close soon and we probably won’t sell anymore of these once it does. I am so proud of this design and to get to create a product to celebrate this community.

Don’t want to buy one? Well if you recommend this newsletter to enough friends ill send you one free. If not, you can order one now!

The Great Cocktail Divide: Experimental Bars vs. Timeless Balance

This week, we’re diving into a fascinating piece by David Wondrich, the legendary cocktail historian, writer, and spirits expert. If you’ve ever wondered how we went from simple punches to marigold-infused mezcal concoctions, or why some bars are doubling down on balance and quality ingredients instead of going full mad scientist, this one’s for you. Let’s break it down.

The Cocktail Conundrum: From Classics to Chaos

David Wondrich opens with a relatable dilemma: walking into a modern cocktail bar and feeling utterly lost. Gone are the days when a Daiquiri was just rum, lime, and sugar. Now, it’s a gamble. Will your $20 cocktail be a masterpiece or taste like someone mopped up a flower shop floor? The rise of experimental bartending has brought us incredible creativity, but it’s also left many of us scratching our heads.

A Spirited Journey Through Cocktail History

To understand how we got here, Wondrich takes us on a journey through the cyclical nature of cocktail culture. Here’s the condensed version:

The Early Days: Colonial America to the 1800s

Cocktails began in the early 19th century, evolving from communal punches to single-serving drinks like the Sazerac and Old Fashioned. These were simple, balanced, and designed to make rough spirits palatable.

The Golden Age: Late 1800s to Early 1900s

The late 19th century is often called the Golden Age of Cocktails. Bartenders like Jerry Thomas elevated mixology to an art form, creating iconic drinks like the Martini, Manhattan, and Daiquiri.

Prohibition: The Dark Ages (1920-1933)

Prohibition slammed the brakes on cocktail culture. Speakeasies served poorly made drinks with dubiously sourced “bathtub gin”, and cocktails became simpler out of necessity. The Bee’s Knees (gin, honey, lemon) was created to mask the taste of bad gin.

Mid-20th Century: The Doldrums (1930s-1960s)

After Prohibition, cocktail culture stagnated. Bars served the same 40-odd drinks, like the Martini and Mai Tai, with little innovation. Tiki culture emerged as an escape, offering exotic drinks like the Zombie.

The 1960s-1970s: The Boomer Revolution

Baby boomers rejected stiff, traditional drinks, ushering in a wave of fun, easy-to-drink cocktails like the Harvey Wallbanger, Piña Colada, and Grasshopper. These were sweet, colorful, and often low in alcohol.

The 1980s-1990s: The Dark Ages, Part II

The 1980s and 1990s were a low point for cocktails. Sugary, pre-made mixes and neon-colored concoctions like Sex on the Beach and Long Island Iced Tea dominated. Bartending was no longer seen as a skilled profession.

The Cocktail Renaissance: 2000s to Early 2010s

The early 2000s marked the cocktail renaissance. Bartenders like Dale DeGroff, Audrey Saunders, and Sasha Petraske (founder of Milk & Honey) led the charge, reviving forgotten classics like the Last Word and Aviation, emphasizing quality ingredients and technique.

The Experimental Era: 2010s to Today

Once the classics were revived, bartenders began pushing boundaries. The 2010s saw the rise of experimental bartending, with techniques like fat-washing, sous-vide infusions, and centrifuges becoming commonplace. Bars like The Dead Rabbit created drinks with house-made ingredients and unexpected flavor combinations.

The Divide: Experimental vs. Balanced Bars

Today, the cocktail world is split. On one side, you have bars pushing the envelope with wild ingredients and techniques. On the other, you have bars focusing on balance, quality, and simplicity. These spots are proving that you don’t need 10 obscure ingredients to make a great drink—just a solid understanding of flavor and technique.

• Experimental Bars: Think marigold-infused mezcal, house-made syrups, and drinks that are as much science as art.

• Balanced Bars: Think perfectly crafted Martinis, Daiquiris, and Negronis made with the best ingredients and a focus on harmony.

David Wondrich: The Man Behind the History

David Wondrich is a legend in the cocktail world. A historian, writer, and spirits expert, he’s authored influential books like Imbibe! and Punch. His deep knowledge of cocktail history gives him a unique perspective on where the industry is headed and why.

The Future of Cocktails

Wondrich predicts that the experimental cocktail craze won’t last forever. While some techniques and flavor profiles will stick around, the over-the-top complexity will fade. Simpler, more approachable drinks will likely make a comeback. And who knows? Maybe we’ll see a resurgence of gravity boots and flair bartending along the way. (Hey, we can dream.)

Key Takeaways

1. Cocktail culture is cyclical. We’ve gone from elaborate to simple to experimental, and the cycle will continue.

2. Experimental bartending is polarizing. It’s fun, innovative, and geeky, but it’s not for everyone.

3. Balance is timeless. Bars focusing on quality ingredients and technique are proving that you don’t need 10 obscure ingredients to make a great drink.

4. David Wondrich is a treasure. His insights into cocktail history are invaluable for understanding where we’ve been—and where we’re going.

Why You Should Read the Full Article

This piece is a masterclass in cocktail history and a thought-provoking look at where the industry is headed. Wondrich’s wit and wisdom make it a joy to read, whether you’re a cocktail enthusiast, a bartender, or just someone who enjoys a good drink. It’s a reminder that while innovation is exciting, there’s something to be said for balance and tradition.

So, grab your favorite spirit, mix up a classic (or an experimental concoction if you’re feeling brave), and dive into the full article. Trust me, it’s worth the read.

Cheers!

P.S. What’s your take on the experimental vs. balanced bar debate? Are you all in on marigold-infused mezcal, or do you prefer a perfectly balanced Old Fashioned? Hit reply and let me know—I’d love to hear your thoughts! 🥂

Best video we watched this week: 

drinksbywild

View more on Instagram

Adam, better known as Drinks by Wild, posted this video about the most overrated and underrated cocktails and it's been going pretty viral. It featured a short series of interviews with different content creators as they were down visiting the Cazcanes distillery in Mexico. This was the same trip that I and some friends were on last year and I thought this video was super fascinating 

Getting to hear from all of these content creators about what they think are the most overrated and underrated cocktails was very interesting to listen to and let me know what you think. Were they right or were they way off base? 

Quick Hits:

• Imbibe released another one of their Imbibe 75 online for us to read and this time it covers Max Reis, @beerghost on Instagram, and Mírate in LA. Mírate is currently the number 46th best bar in North America and a bar I’ve wanted to check out ever since I first heard of it and this article makes me want to even more.

• Steve the Bartender posted a new video showcasing 5 Easy Modern Cocktails from NYC