The idea that using good artisanal spirits and/or modifiers in cocktails will boost the sales of said spirit/modifier is appealing, but I'm not entirely convinced it actually works.
What's more likely is that these dope cocktails will increase their own sales and possibly strengthen customer loyalty with the bar making them.
I think there's a more impactful way to promote the base spirit/modifier the bartender has spent time & energy sourcing to make this banging drink:
- bar factors in the cost of the drink an extra half-ounce of the base spirit or modifier.
- bartender serves the drink with that neat .5oz of spirit/modifier on the side for guests to taste
This would accomplish several things:
- educate the customers about the ingredients in their drink.
- strengthen the relationship between the bar staff and the customers ("man, the team at XYZ is SO knowledgeable and skilled")
- help justify the cost of the drink, explaining why it's not just $6 (using good ingredients naturally leads to a higher price than when using mass-produced ubiquitous garbage).
- increase awareness for artisanal booze/modifiers
- might lead one who had one of those drinks to go out & seek a bottle of one of the ingredients.
An interesting side effect would be that bars currently charging high prices while using inferior booze will either be reluctant to adopt this approach or, if they did, they'd have to upgrade.
Note: I'm vastly aware this strategy is only suited to venues where it's not super busy, those places allowing for interaction between staff and guests. It also requires knowledgeable and trained staff because simply pouring the modifier neat without understanding it/knowing anything about it, wont'd do anything for any anyone.