Cocktails in Paris

When you walk into a cocktail bar and open the menu, your first choice says more than you think. For some, the answer is simple: start with a classic. These Classic Seekers believe a Martini or Daiquiri isn’t just a drink—it’s a test of skill, balance, and tradition. Others take the opposite route: the Creative Explorers hunt for the boldest signature, chasing novelty and flavours that defy expectation. And then there are the Pragmatists, who value comfort and clarity above all—opting for refreshing highballs, structured routines, or even a cider before diving into complexity.

Three approaches, one question: What does your first order reveal about you—and the bar?

All three are valid—and many pros move between them depending on mood, context, and company.

I reached out to industry experts across the globe to understand how they approach the challenge of assessing a cocktail menu.
My goal was to create a panel as diverse as possible – bringing together bartenders, bar owners, brand ambassadors, writers, and journalists I’ve been fortunate to meet along the way. In my view, these are top-tier professionals: people who have mastered their craft yet remain endlessly curious.
Above all, they’re individuals I’ve had the pleasure of discovering during countless nights out—each conversation adding a new layer to this exploration.
Eventually, I asked them all the same questions, hoping to uncover patterns in their choices and philosophies. What emerged was a fascinating spectrum of approaches that says as much about cocktail culture as it does about the people behind the glass.

So let’s dive in:

1. Before chasing trends or exotic flavors, some experts start with the basics. For them, a Martini or Daiquiri isn’t just a drink—it’s a benchmark. These Classic Seekers believe tradition reveals everything: technique, balance, and the soul of a bar.

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 When you enter a bar and get the menu, what’s your first move?
Jeffrey: Depends on my mood. If nothing is catching my eye and I’m in the mood for a cocktail, I’ll order a classic otherwise I’ll just have a glass of wine. 

Do you have a personal strategy when choosing a drink from a new bar?
Jeffrey: No, it really depends on the bar and the bartender. Sometimes there’s something they’re really excited about and it gets me excited to try it. But I just don’t have a strategy for ordering at a bar any more than I have a strategy for ordering food in a restaurant. 

How much do you rely on the bartender?
Jeffrey: If the bartender is excited and personable, then I’ll absolutely feel that energy and want to place myself in their hands. 

What is one thing on a menu that immediately makes you want to order the drink?
Jeffrey: Hard to say! Sometimes something just “jumps” out at you. 

And what is something that turns you off right away?
Jeffrey: Overly savory cocktails are kind of weird to me. I don’t really need meat in my drink. 

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When you enter a bar and get the menu, what’s your first move?
PM: When I visit a venue for the first time, I review the menu and select a drink from their signature offerings out of respect for their established profile. On subsequent visits, I feel comfortable ordering any drink, whether it is a signature item, a classic, or something else (because sometimes it is not about cocktails).
My usual routine for a complete assessment is to order one signature drink from the menu, and then follow up with a classic cocktail to solidify my opinion of the bar’s overall execution and quality.

Do you have a personal strategy when choosing a drink from a new bar?
PM: I am usually looking for a spirit-forward cocktail recommendation that features minimal sugar and no fruit juice, as I prefer drinks where the balance of ingredients, dilution, and temperature is the focus.
As a reference, I typically default to classics like an Old Fashioned – or a Daiquiri when seeking a fresh, zesty shaken drink-, as these serve as excellent indicators of a bar’s attention to detail and ability to execute fundamental recipes well.

How much do you rely on the bartender?
PM: There is an interesting quote from Hemingway: “The best way to find out if you can trust somebody is by trusting them.”
This made me think about the value of recommendations, particularly when exploring new experiences. When ordering a drink, I suggest taking a chance and asking the bartender for a personal recommendation, perhaps one of their specialties. This is an excellent way to gauge their palate and overall approach to mixology. If their personal tastes come between you and the drink, you can always revert to a reliable classic like a Scotch and soda.

What is one thing on a menu that immediately makes you want to order the drink?
PM: For me, it is seeing ingredients that I would not typically associate with a drink, ingredients that are mixed in unconventional ways, or elements that work well in food but might be unexpected in an alcoholic beverage. I find that sticking to the same drinks (no matter how good) ends up being tedious or dull. 

And what is something that turns you off right away?
PM: If I see the words ‘Cuban roll’ I most definitely won’t have it. If I want something vaguely oxidized and lukewarm, I will leave an open bottle of sherry on my counter for a few days… All jokes aside, I tend to stay away from drinks that feel too sweet but then again, the specs usually not being on the menu, the rule ‘try everything once, even just to realize it is not for you’ applies.

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When you enter a bar and get the menu, what’s your first move? 
Joseph: I read the menu and chose from the menu. If I liked the first drink and I see more than one drink that I might like on the menu, then i have one more drink. If I didn’t like the first drink then I stop at the one drink.

Do you have a personal strategy when choosing a drink from a new bar?
 Joseph: First drink usually would be (still from the menu) something that catches my eye either from the clear mik punch category or a Mai Tai/Sour/Daiquiri style drink. I don’t like to start with a high proof stirred drink.

How much do you rely on the bartender?
Joseph: If It’s my first time I only rely on the menu. If I’m a regular then yes I may ask something from the bartenders’ repertoire every once in a while. But if I like a menu I keep ordering from it even if I’ve tried everything several times.

What is one thing on a menu that immediately makes you want to order the drink?
Joseph: Clear milk punch with an interesting combination, and rum based drinks. I also have a soft spot for drinks with ingredients such as black lemon, pandan, fig leaf, pistachio..

And what is something that turns you off right away?
Joseph: Price can be a turn off yes. And anything with meat/fish bone and so on.
Also some spirits /liqueurs that I don’t care for at all.

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When you enter a bar and get the menu, what’s your first move?
François: Always a signature drinks unless nothing catch my attention.

Do you have a personal strategy when choosing a drink from a new bar?
François: No, I’m looking for something as close as possible as the classic I feel like when I walk in or just let me charm by what I find on the menu.

How much do you rely on the bartender?
François: For the first drink I only ask recommendation if I’m confused by the menu.

What is one thing on a menu that immediately makes you want to order the drink?
François: Nothing.

And what is something that turns you off right away?
François: Weird flavours / too many ingredients.

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When you enter a bar and get the menu, what’s your first move? 
Gio: I ask for a Martini cocktail to immediately understand the skills. Then read all the menu and choose one of the signature.

Do you have a personal strategy when choosing a drink from a new bar?
Gio: Classic first of all and I ask what philosophy there is in the bar, what they feel most prepared for.

How much do you rely on the bartender?
Gio: I always rely but in the end, I choose, and if the bartender wants to give advice, I’m always available. If he makes a mistake, however, I don’t listen to him anymore and order without asking his opinion.

What is one thing on a menu that immediately makes you want to order the drink?
Gio: Ingredients and story.

And what is something that turns you off right away?
Gio: Too many ingredients and of course trendy flavors. I’m looking for identity and personality.

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Order a classic first and you’re asking, “Show me your technique.” You’ll see the bar’s standards in a single glass.

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2. Others see a cocktail menu as an invitation to adventure. These Creative Explorers skip the safe bets and dive straight into the unknown—signature drinks, daring combinations, and flavours that challenge convention. For them, the thrill of discovery is what makes a bar memorable.

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When you enter a bar and get the menu, what’s your first move?
Nico: I go through the entire menu. And I always, always order a signature drink—usually the weirdest one I can find.

Do you have a personal strategy when choosing a drink from a new bar?
Nico: Not really. I just look at the ingredients and pick something that seems interesting and out-of-the-box. It could be anything.

How much do you rely on the bartender?
Nico: Honestly, I don’t. I never ask for recommendations. I prefer to choose myself because bartenders often have very particular tastes—usually strong, bitter drinks. So no, I don’t rely on them.

What is one thing on a menu that immediately makes you want to order the drink?
Nico: Ingredients. Always the ingredients. The story behind it? I don’t care. Flavor descriptions? I can imagine those myself. Technique? No, it’s really all about the ingredients.

And what is something that turns you off right away?
Nico: Boring drinks. Anything I could make at home or have had a thousand times. Drinks with ginger or yuzu—those feel very early 2000s.
I love a well-made classic, but when I go out, I want to experience something new. If it’s just classic cocktails, that’s boring. Though I might still order something like an Adonis.

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When you enter a bar and get the menu, what’s your first move? 
Jesse: Normally, I read through the full menu. I know how painstaking a process cocktail creation and menu design can be, so the least I can do is take my time to read through it all!

Do you have a personal strategy when choosing a drink from a new bar?
Jesse: I don’t typically order a classic unless I’m at a bar that is famous for a specific classic cocktail (e.g. a Martini at Connaught, a Tommy’s Margarita at Tommy’s, etc). Since I am fortunate enough to be visiting a new bar, I would prefer to try a house cocktail. I’ll usually choose a drink that is long and refreshing, as that is usually what I’m in the mood for. In terms of ingredients, I often try unusual flavor combinations. There have been so many drinks that did not look like they would work on paper, and yet were delicious when I actually tried them — I like being surprised in this way. 

How much do you rely on the bartender?
Jesse: I am a big fan of taking recommendations from bartenders. I might ask for the bestselling drink to get an idea or simply request “dealer’s choice”.

What is one thing on a menu that immediately makes you want to order the drink?
Jesse: I am a sucker for highball-style drinks. Something that is going to be long and refreshing, not too sweet, and highlights the base spirit (not too many other ingredients). I will also often order milk punches if there is one (or more) on the menu.

And what is something that turns you off right away?
Jesse: If the menu description is overly complicated or unclear (which does happen) I am much less likely to order the drink. I also am wary of cocktails with a lot of ingredients – I’ve had some good ones, but the majority simply don’t work. The flavors tend to clash and the drink tends to be off-balanced.

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When you enter a bar and get the menu, what’s your first move?
Anthony: When visiting an unfamiliar bar, I conduct a thorough review of the cocktail menu, reading it from start to finish. My priority is as follows:

• Signature Cocktails: I spend the most time here, as this section showcases the bar’s creativity.
• Classic Cocktails: I then check the standard offerings.
• Food: I review any available food options.
• Spirits List: I only examine the spirits selection (e.g., whiskies, sake) if the bar specializes in a particular category, or if I spot an interesting bottle on the back bar that catches my attention.

Do you have a personal strategy when choosing a drink from a new bar?
Anthony: When my goal is to actively discover a new bar, I always start with their signature drinks.

• If a signature cocktail features particularly unusual or unique ingredients, I will almost certainly try it.
• If there are no highly unusual options, I’ll select a signature drink that is close to my preferred flavour profile.
• If no signature options appeal to me, I’ll order a classic cocktail, such as a Manhattan. If the bar is genuinely intriguing, I often follow up my signature drink with a classic, as this allows me to gauge their skill and execution of classic recipes.

How much do you rely on the bartender?
Anthony: If I have any doubt about a flavour profile or am torn between two cocktails, I will ask the bartender for advice.
Occasionally, I might ask for clarification on the specific brand of spirit used in a cocktail, particularly if I have concerns about the quality of the bottles I see on the back bar.
However, I generally prefer to make my own decision.

What is one thing on a menu that immediately makes you want to order the drink?
Anthony: The primary factor that immediately attracts me on a cocktail menu is often the use of unique or interesting ingredients that I haven’t encountered often in a cocktail or drive to a weird combo.

And what is something that turns you off right away?
Anthony: It’s unlikely that something on the menu itself would be an immediate dealbreaker. I believe the attitude of the bartender or staff is much more likely to negatively impact my experience than the drink selections.

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When you enter a bar and get the menu, what’s your first move?
Davide: The very first thing I look at is the design of the menu: how it feels in my hands, how it captures my eyes, and how the ideas are organized on the page. If the menu intrigues me, I love reading it from start to finish, discovering every recipe. My first choice will usually be something from the menu itself… unless nothing resonates with me. In that case, I fall back on a classic, but not a “test drink.” I don’t have a go-to to judge bars. I choose depending on the moment, the mood, the energy of the night.

Do you have a personal strategy when choosing a drink from a new bar?
Davide: I usually look for something original, a combination of ingredients I haven’t seen before. I’ve had the pleasure of tasting many signature cocktails over the years, so now I crave surprise. If I can already imagine exactly how the drink will taste just by reading the ingredients, chances are it won’t make my shortlist. Of course, the recipe also needs to speak to me and fit my personal preferences.

How much do you rely on the bartender?
Davide: Most of the time, by the time the waiter approaches me, I already have a cocktail in mind. I usually ask very specific questions about that drink to understand whether it truly suits me. If their answers don’t convince me, then I open myself up to their recommendations.

What is one thing on a menu that immediately makes you want to order the drink?
Davide: This connects a bit to my previous answer: what attracts me most isn’t a single ingredient, but the relationship between them. If I read a recipe and cannot quite picture how the cocktail will taste, because the pairing is complex, unusual, maybe even daring… Well, it instantly grabs my attention. That said, I do have two weaknesses: cocktails with mezcal or Islay whisky. Those smoky notes drive me crazy in the best way.

And what is something that turns you off right away?
Davide: If a drink is served in a very strange or impractical glass, it’s usually not for me. I care more about flavor than presentation, and I’m not a big fan of cocktails that are beautiful to look at but awkward to drink.

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Go straight to a signature and you’re asking, “Show me who you are.” You’ll taste the bar’s concept and personality.

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3. Not everyone wants a test or a thrill. The Pragmatists value comfort, clarity, and a drink that simply feels right. They lean toward refreshing highballs, structured routines, and menus that make sense. For them, the best cocktail is the one that fits the moment without overcomplication.

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When you enter a bar and get the menu, what’s your first move?
Jen: I tend to look at the beer list first (before looking at every single cocktail), because I usually start with a Cider, and they’re listed with the beers. I definitely judge a bar negatively if they don’t have a decent cider option.
I always do look through the cocktails out of curiosity, but don’t always order one.

Do you have a personal strategy when choosing a drink from a new bar?
Jen: If it’s a new bar I like to start with something less complicated; refreshing highball style cocktails. Harder to mess up.

How much do you rely on the bartender?
Jen: Not much at all these days; I prefer to choose for myself.

What is one thing on a menu that immediately makes you want to order the drink?
Jen: Pear as an ingredient. I’ve never had a bad cocktail with pear in it. I don’t know why it’s so uncommon.
Also cantaloupe. Yum.

And what is something that turns you off right away?
Jen : Egg white cocktails. 🤢
Anything TOO savory. Some bars are taking it too far. I don’t want a wasabi infused sushi martini with a nori garnish. Come on, people.

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When you enter a bar and get the menu, what’s your first move?
Angeline: I do make an effort to study the menu. I’m always drawn to a beautifully designed one, but my first move is to scan quickly for the signature section and pick a drink so I don’t hold up the staff. Once that’s settled, I’ll take my time going through the rest of the pages.

Do you have a personal strategy when choosing a drink from a new bar?
Angeline: Yes — I’ll almost always start with one of the bar’s signature cocktails, usually something long and refreshing. But if I’m only planning to have one drink, I’ll go for a dessert-style cocktail if it appears on their signatures.

How much do you rely on the bartender?
Angeline: I appreciate when the bartender or staff takes a moment to explain the menu, especially if it’s under 30 seconds! After that, I like having a few minutes on my own to decide.

What is one thing on a menu that immediately makes you want to order the drink?
Angeline: Almost anything almond or orgeat will always catch my eye — and anything Grasshopper-inspired is an instant yes.

And what is something that turns you off right away?
Angeline: Honestly, as I’m getting older, tiny fonts are a real turn-off. If I have to squint, I’m already tired. 😅

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When you enter a bar and get the menu, what’s your first move
Nicholas: I usually see what’s on their signature menu, but it also depends. If it’s a classic bar I would go for a classic right away. I believe you can usually see what a bar can do in 3 cocktails.

Do you have a personal strategy when choosing a drink from a new bar?
Nicholas: My first drink is always a rendition of a highball. I like to start tall and light. Second drink is usually a sour. Then finish off with a martini, sometimes a negroni, depending on what I feel like, but always in that order of strength.

How much do you rely on the bartender?
Nicholas: I like it when a bartender explain the concept of their menu, it gives me some insight as to what they drinks are. Some bars know what I want so a bartenders input isn’t too necessary, but for a first visit I always ask them what their concept is.

What is one thing on a menu that immediately makes you want to order the drink?
Nicholas: I like to start with tall and fizzy drinks, so I will usually go for that to begin. Variations of martinis also always catch my eye. Mezcals at the point in time.

And what is something that turns you off right away?
Nicholas: Too much storytelling and overhyping of what is essentially a simple drink. The most important thing is that a drink must be tasty above all else. Also, cocktails that are way too sweet. Sweet works, when it’s balanced, like a well-made grasshopper.

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Choose something simple and refreshing and you’re asking, “Make me comfortable.” You’ll learn how the team prioritizes hospitality and balance.

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Closing Sip

Whether you start with a Martini, chase the wildest signature, or stick to a refreshing highball, your first order is more than a drink—it’s a statement. Classic Seekers look for precision and timeless technique, Creative Explorers crave surprise and originality, and Pragmatists value comfort and clarity above all. None of these approaches is “better” than the others; they simply reflect different ways of engaging with cocktail culture.

Next time you’re handed a menu, pause for a moment. Are you testing fundamentals, exploring creativity, or seeking simplicity? Whatever your answer, remember this: the best cocktail isn’t just the one in your glass—it’s the one that fits your mood, your moment, and your story.

*Thank you to everyone who shared their thoughts—it’s been an amazing experience! When I started asking these questions during casual bar conversations, I had no idea where the answers would take me. What came back was a flood of perspectives, each revealing something unique about how we approach cocktails. Making sense of it all wasn’t easy—I tried different angles, changed my mind more than once, and reshaped the structure along the way. But in the end, I believe we’ve managed to bring some clarity to the chaos and uncover patterns that tell a bigger story about cocktail culture today!

I need a cocktail now!! 🙂

Aurélie Duboé

**A Simple Playbook for Guests

• Not sure what to order? Start with one of the bar’s signatures—it’s the clearest window into their concept.
• Testing fundamentals? Order a Daiquiri, Martini, or Old Fashioned—clean templates reveal technique.
• Just want an easy win? Ask for a long, refreshing highball built around your favourite spirit.
• Reading the menu: Fewer ingredients and clear flavour cues usually mean better balance. If the description is confusing, ask for a 15–30 second explanation.
• Know your “no’s”: If egg whites, over‑savoury profiles, or too much sweetness turn you off, say it upfront.