I have never really made a secret out of it: I think that complicated cocktails, with loads of ingredients are simply unnecessary... even foolish at times. I do believe in classic (and new classic) drinks - made on the highest level possible. A lot of bartenders though don't really understand fully the concept - there is a lot of perception and much less real knowledge (and taste) in the bartending world. Take for example the humble horseneck. If you would ask a group of bartender to make a premium version of it, most would use a great bourbon, Angostura bitters & a commercial ginger ale and call it a day. There I do agree with those who say, that using premium spirits is a waste in mixed drinks. There are others which would use the premium spirit, would though use a premium mixer, Angostura (or fancier bitters), and also feel confident to have done good work. But here is the thing: often "premium" mixers are more or less the same as commercial mixers. Yes...