In recent years, America’s relationship with ready-to-drink (RTD) cocktails has evolved significantly, shedding its previous reputation as a low-quality alternative to home mixing. This shift manifests in the growing popularity and sophistication of canned cocktails, which offer convenience without skimping on flavor.
A recent encounter at a local wine shop exemplifies this transformation. Seeking a canned version of the Penicillin cocktail—a modern classic created by renowned bartender Sam Ross in 2005—I was surprised to find that the store clerk had not even sampled it. His dismissal of canned cocktails was a sentiment echoed by many in the industry, despite the advances in quality and taste. While I enjoy crafting cocktails at home, the Penicillin’s complexity often deters me from attempting it, given the required ingredients like honey-ginger syrup and two varieties of scotch.
Upon finally tasting the canned version, I was impressed by its authenticity. The flavor closely resembled that of a freshly mixed drink, an outcome that reflects a significant change in the canned cocktail market. Major publications have noted that these ready-to-go drinks are now delicious options, with sales in the sector doubling since 2021, even as other parts of the spirits industry face challenges.
Neal Cohen, co-founder of Tip Top—which launched with classic cocktails like the Negroni and Old-Fashioned—highlighted that the misconception surrounding canned cocktails often stems from the presence of poorly made versions. He believes that the real issue lies not in the concept itself but in the lack of quality among some products. Unlike simpler cocktails, the more complex options in Tip Top’s lineup, including the Penicillin, are thoughtfully crafted with real ingredients and meticulous attention to detail. They collaborate with skilled bartenders to ensure that each canned cocktail captures the essence and flavor profile intended.
Interestingly, many people are opting to enjoy these cocktails at home rather than for convenience at events or outings. This trend allows individuals to indulge in artisanal cocktails without the need for extensive at-home preparation, targeting both seasoned cocktail enthusiasts and casual drinkers alike.
As someone who appreciates the craft of cocktail-making, I find myself benefiting from this trend. Despite the extensive cocktail ware I own, there are moments when a quick, well-crafted canned cocktail is more appealing—especially when busy in the kitchen or entertaining. This category’s growth introduces an array of flavors and experiences previously limited to those willing to put in the time and effort.
The conversation around canned cocktails also touches on the perception of quality. Louis Catizone, co-owner of St. Agrestis, notes that their products are designed to be served over ice, emphasizing the artistry involved rather than simply being consumed straight from the can. This distinction marks a commitment to elevating the RTD experience.
Ultimately, the canned cocktail movement presents an opportunity for exploration and enjoyment, encouraging even skeptics to reconsider what they know about these readily available drinks. Though the initial stigma may linger, the evolving quality and diversity in options are worth a second look, transforming how enthusiasts and casual drinkers alike approach cocktail experiences.
