Cocktail menus can be confusing. Here's how to choose a drink you'll love

Cocktail menus can be confusing. Here's how to choose a drink you'll love examines how bar menus work as communication tools rather than simple lists. The article describes how high-quality cocktail menus balance design and guidance, including the shift to digital QR-code formats while still noting the appeal of physical menus. It argues that coded language, ingredient naming, and visual iconography can intimidate readers, so staff guidance matters when organization appears chaotic. Deke Dunne, beverage/creative director at Allegory in Washington, D.C., is quoted linking menu ambition to guest experience, referencing Allegory’s “Banned in D.C.” award from 50 Best for best cocktail menu in North America. The piece advises scanning the entire menu to understand the bar’s theme, reading names for flavor hints, and using the ingredient lines—often starting with the base spirit—as a practical ordering strategy.