A cocktail is not a name and a price — it is a structured object: spec, build, glass, cost. When the bar list carries that structure, guests read it faster, search surfaces it cleaner, and every pour becomes a data point the operation can actually reason about.
Hover any pour // the structure appears
Specimen № 02
The Bar List
Every pour · a legible spec
Stirred
spirit-forward // diluted to silk
Ledger Old-Fashioned16
rye, demerara, black walnut bitters
stirred · rocks, one clear cube
MenuItem.name · description · offers.price
Midnight Boulevardier17
bourbon, bitter aperitivo, sweet vermouth
stirred · rocks
MenuItem.name · description · offers.price
Cobalt Martini17
gin, dry vermouth, orange bitters
stirred, cold and long · coupe
MenuItem.name · description · offers.price
Shaken
citrus // texture from the tin
Makrut Gimlet15
gin, makrut lime cordial
shaken hard · coupe
MenuItem.name · description · offers.price
Cane & Lime Daiquiri15
aged rum, lime, cane syrup
shaken · coupe
MenuItem.name · description · offers.price
Smoked Paloma16
mezcal, grapefruit, saline
shaken, topped · highball
MenuItem.name · description · offers.price
Zero Proof
full builds // no shortcuts
Verjus Spritz9
verjus, tonic, thyme
built over ice · wine
MenuItem.name · description · offers.price
Bitter Orange Sour10
non-alcoholic aperitivo, lemon, orgeat
shaken · rocks
MenuItem.name · description · offers.price
The other side of the pour
A structured spec is also an economic record — every pour above has a cost, a variance, and a margin behind it. That side of the glass is the discipline of FLOOR / LEDGER, the operating-intelligence practice this room reports to.