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What is an "overpriced" cocktail?

I frequently see people complain about the price of cocktails in Manhattan, not only on Chow but also on Opentable, Zagat, etc. But I find that just about anywhere (nice, not crazy expensive) you go not only in Manhattan, but also Westchester, NJ, Long Island, a cocktail is usually about $15. I guess my question is, to those who find $15 too much for a drink, where are you going to get cheaper drinks?? I'm at the point where if a cocktail is $12, I think it's pretty reasonable!

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  1. I honestly think more than $12 is overpriced. I say that because I am quite a fan of the cocktails at The Breslin and PDT (which are $12); thus, if they are completely satiating my desire and more, why would I pay more elsewhere?
    I use those as an example because they are better, in my opinion, than the cocktails I have tasted in other places in recent weeks.

    I believe if I am served something really excellent and it exceeds $12, its price will not diminish its appeal for me.

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    The Breslin
    20 W 29th St, New York, NY 10001

    1 Reply
    1. re: jacquelines

      PDT cocktails were $14 each when I went two weeks ago.

      I expect restaurant cocktails to be $12 and cocktail bar/lounge prices to be $12-15. Pegu Club, PDT, Painkiller, Mayahuel, Death & Co are all in that range. I think that the Mayahuel and Death & Co folks have them as $13 (Death and Co's site is out of date but Mayahuel's lists prices) whereas Painkiller's can be anywhere from $12 to $15 dependent on boozyness. Milk and Honey's are $15, IIRC.

      I would expect hotel bars and rooftop lounges, etc. to gouge you with a price $15+ for a not-good drink: poorly mixed (if at all), dirty soda guns, thinking that "more booze is better," too sweet, off balance.

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      Pegu Club
      77 W Houston St, New York, NY 10012

      Mayahuel
      304 E 6th St, New York, NY 10003

    2. The original comment has been removed
      1. Drinks are overpriced when it takes two of them to get me buzzed :)

        1. Overpriced can't simply be narrowed down to pricing.

          A $10 margarita made with just tequila and margarita mix is overpriced, whereas a $10 margarita made with good (or at least average) tequila, fresh lime juice and cointreau would be considered appropriate, if not a good deal.

          10 Replies
          1. re: ESNY

            I agree and generally don't mind paying $15 for a specialty drink, but it would be too much for a tanq and tonic, for example. However, a lot of high end places will charge just that because they can. The other night I asked the sommelier for a white to match my entree (at Maze by Gordon Ramsey @ the London) and it was a perfectly nice glass of wine at a ridiculous $22. Guess I should have asked first!

            1. re: grouchomarx

              What bothers me is the exact same drink that is marked up just cause you are at an extensive place, like for example L'Atelier de Joel Robuchon. Can't remember what I was drinking but it was something as simple as a Oban neat and they had the gall to charge me $24 even though its a single liquor and I know how much it costs. Stuff like that pisses me off. At four star restaurants, I can understand expensive wines by the glass if they were from nice, more costly bottles. But the price of a glass of non-vintage Veuve shouldn't be that dramatically different across restaurants.

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              L'Atelier de Joel Robuchon
              57 E 57th St, New York, NY 10022

            2. re: ESNY

              Agreed-this is like asking what price makes a restaurant overpriced. Is Ko overpriced? Was Tavern on the Green overpriced? For some the answer is easy (the latter); for others, not so much. I would much rather pay $12-$15 for a well-thought out cocktail than $8-10 for a quickly splashed-out gin and tonic. In general, for me this translates to the prices being worth it at serious cocktail bars, but not at places that are expensive simply because they are a place to see and be seen.

              1. re: ESNY

                Completely agree with ESNY especially when it's not a specialty drink served at a cocktail and it still costs the same as handcrafted one.

                I'd also add that sometimes the specialty drinks are just too expensive for my wallet. I personally can't justify going out for a couple of drinks at $15-17/drink, even if I know that it's handcrafted with imported water for the ice that they were shaken with. Is the cost justified on the bar's end? Probably, but it's just not where I would want to spend my money. (But the old fashioned at Mayahuel is definitely one of my favorites.)

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                Mayahuel
                304 E 6th St, New York, NY 10003

                1. re: funniduck

                  The drinks at Mayahuel are $13-14, though.
                  http://mayahuelny.com/home.php

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                  Mayahuel
                  304 E 6th St, New York, NY 10003

                  1. re: kathryn

                    Kathryn: That should have been in separate paragraphs.

                    Bookhound: I once went to a catered affair where the mixologist made his own (from imported water) ice, soda water, & infuses his own liquors. He thinks it makes a better drink. Could I tell that the ice was special? No. Were they great drinks? Yes. But personally, I don't know if it's really worth it.

                    1. re: funniduck

                      Ah, got it.

                      Most of the artisanal style cocktail lounges shake with Kold Draft machine ice. Plus, if it's a drink that goes on the rocks, they've either got a supplier of big ice (Natuzzi Brothers ice studio in Queens does this for at least two places I know of) or they make their own (often times big huge blocks of ice that get carved down into cubes or shards before service), so your old-fashioned gets served with one giant ice cube.

                      These bars are paying lots of attention to ice as an ingredient in both making the drink and serving the drink. And they're interested in improving the quality of the ice (never heard of importing water but some bars may be trying to make perfect ice using distilled water that's been boiled or otherwise trying to get the impurities out).

                      http://www.ediblecommunities.com/quee...

                  2. re: funniduck

                    Do any of the high end cocktail bars in New York import water for their ice?

                    1. re: bookhound

                      Probably not in New York, since we have arguably the best and cleanest water in the country.

                  3. re: ESNY

                    Right. It's one thing if it's a specialty bar and they're performing feats for you. But a simple, standard drink like a martini has gone from $6/8 to $10/15 in the last few years.

                  4. When you compare the price points to a dessert menu, or even a full main course dish, I think it's safe to say anything over $13-14 is pushing it.

                    It's one thing if they're offering pricey spirits, or housemade bitters, or other reductions, but fresh squeezed juice and a common dive bar spirit that retails for $25-40, than $15 is inexcusable. Unless it's served in a punch bowl with flames and a pineapple wedge. No, but really, when you look at what they can do at PDT, D&C, Pegu, it's hard to justify it.

                    I can name a bunch of places I'll never try because drinks start at $18.