A primer on spending hundreds on cocktails

by Sarah Gilbert, Posted Dec 19th 2005 @ 10:53PM

Dom Perignon is so nineties. In 2005, the thing to do is spend hundreds - or even a cool grand - on a single cocktail. We've covered the $950 'Ruby Red' martini, and the New York Times has a feature on the various and sundry expensive potables. There's the World Martini at the World Bar in Manhattan, which supposedly started it all, made with Remy XO, Veuve Clicquot Champagne, Pineau des Charentes, white grape juice, lemon juice, bitters and 23-carat edible liquid gold: $50. Or the Champs-Élysées cocktail at Le Passage in Chicago, Remy Martin Louis XIII cognac, Grand Marnier, orange juice and sour mix: $135. Or the Beluga caviar martini at Seablue in Las Vegas: $350. Or the Duvet Passion at Duvet in Chelsea, which includes aged cognacs, vintage Champagnes and a vanilla orchid petal: $1,500.

Taking the proverbial cake is the High Limit Kir Royale, at Teatro Euro Bar in Las Vegas. It's Cristal, 140-year-old cognac, and premium liquors: $2,200.

Oddly, the so-called "Million Dollar Grandtini" from Vine Street Lounge in Hollywood, made with Patrón Silver tequila, Citronage liqueur and a 150-year-old Grand Marnier floater is a relatively cheap $35. Hello, people? Truth in advertising?

The Times tries to make some social commentary - "Despite the jittery economy, bartenders and managers say customers are still celebrating big deals and special occasions with big bar tabs" - but I say it's just the age-old struggle to impress others by wasting money. It's been going on since the Pharoahs built the pyramids. Only now, instead of having to die to impress people, you only have to get a little drunk.

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Filed Under: Lush Life, Trends, Newspapers, Drink Recipes, Chefs & Restaurants, Restaurants
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