Oh, don’t act like you didn’t know it was going to be Zig Zag.

The article is written by Wayne Curtis, an excellent writer who is a fountainhead—and not in an Ayn Rand kind of way—of booze knowledge. But he is confined to well-covered territory here.

From the piece:

The good: bartenders are making some amazing drinks these days. A whole new crop of handcrafted spirits are expanding the palette they paint with, and many craft bartenders are making their own syrups, infusions, and bitters, all of which add an unexpected depth and complexity to familiar drinks.

The bad: some cocktail lounges and their bartenders seem a bit too pleased with themselves. Big mustaches and sleeve garters and 12 ingredients in a drink do not an excellent bar make. And woe to those who unwittingly order a Cosmopolitan here. Can’t we all just get a drink?

Anyway, sincere congrats to the always deserving Zig Zag and the other craft cocktail bars.