Episode 200 Special: 30+ Years of Craft Cocktail Culture

On the 200th episode of Cocktail College, Mark Pascal and Francis Schott, known as The Restaurant Guys, reflect on 30 years of craft cocktail culture. They trace the movement's origins to Dale DeGroff's rediscovery of America's cocktail legacy, emphasizing the shift from sour mixes to fresh ingredients. They credit Pegu Club and Milk and Honey for perfecting high-end cocktail styles and molecular mixology for introducing new techniques, while noting the importance of balancing innovation with taste. The conversation touches on the impact of social media, the value of historical knowledge for bartenders, and the pandemic's influence on drinking habits. They stress the need for constant evolution in the restaurant industry, advocating for owning real estate and maintaining a balance between tradition and innovation.