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A few weeks ago, in this space, I made my peace with the long-brewing trend of packaging craft beers in cans. But there is a parallel trend that I cannot abide: putting what are presented as craft cocktails in cans.
I tried a number of the new pop-top drinks to spare you, dear reader, the ordeal. I drank a “Ready to Party” canned margarita from Mexico’s Reyes Y Cobardes, a corpse reviver No. 10 from Maryland’s Tenth Ward Distilling Company, and a “Tiki rum mai tai” from San Diego’s Cutwater Spirits. They were all so awful that I quit right there. The corpse reviver, for instance, was corn-syrup sweet with a viscous mouthfeel to match. The mai tai was simply an abomination (Will someone please tell the Cutwater crowd that there is neither pineapple nor coconut in a mai tai?).