The Economics (and Allure) of Pouring and Mixing with Vintage Spirits

Tyler Zielinski

When Salvatore Calabrese developed the concept of “liquid history” while plying his trade at the iconic Dukes Bar in the 1980s, he had one goal: increase his bar’s weekly sales by offering patrons the novelty of purchasing a taste of time. In London, where the pockets of five-star hotel guests tend to run deeper than the average consumer, sourcing and selling vintage spirits neat, and in cocktails, was Calabrese’s master...