The world of the cocktail is thriving. We are in a perhaps unprecedented heyday for everything related to the world of spirits, whether it’s the inventive mixologist, the eclectic spirit revived from the past or created fresh, or the artisanal, inspired drink. Anyone with an interest in creation will find something to entice in the world of the modern cocktail…an alluring balance of serious science and sexy swagger.

With any momentous trend comes the backlash, and certainly as the mixology and creative cocktail culture has spread into “mainstream” America, the world can become a parody of itself. At its best, shaped in the hands of serious studies of past and present like Julie Reiner, Dale DeGroff, Audrey Saunders and beyond, the evolution of the cocktail is not only enjoyable to the palate but an education in American history and culture itself. It’s also no different than the culinary world…chefs who push the envelope on flavor combinations and find new riffs on old classics are celebrated with appropriate fanfare.

The backlash comes from the scene taking itself too seriously, or being re-worked inappropriately. No one would argue that a perfectly crafted cocktail—especially one of the bespoke type that happens in the best cocktail clubs throughout the country—is something both the mixologist and imbiber should spend some extra time to appreciate and absorb. But that margarita slopped together with premade mix that’s now $20 because it has a clever name and is served with a big ice cube? It’s happening more and more. It’s not special. And to discerning drinkers who are also aware of their wallets, it’s downright insulting. Serious mixologists are not so happy about it either. The growing interest in premium spirits is the upside of this world going big, but greed can kill the culture if it goes too far.

The mystery and exclusivity surrounding many of the better cocktail clubs has also created some suspicion and pushback from customers who question if it’s worth the hassle. Unmarked speakeasy-style watering holes with militant doormen and impenetrable lists complicate the situation. But here’s the question…is the kind of person who’s eager to sample premium spirits with a sense of adventure the same person who’s looking for a happy hour special made with whatever’s behind the bar the same person? Is it wrong for a serious cocktail club to make some decisions about the number of people they let in, and the level of customer? That’s assuming a lot of course…and maybe the hassle is about seeing who really wants to be there.

Is the culture of mixology taking itself too seriously? What’s your take?

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