I’m noticing more bars lean into tiny, well-made drinks

I’m noticing more bars lean into tiny, well-made drinks instead of giant pours lately — half glasses of wine, spritzes with actual bitterness, cocktails that taste like citrus peel and herbs instead of melted candy. If people are drinking less on GLP-1s, the smart restaurants will treat the bar menu more like a tasting menu: smaller, sharper, worth ordering for flavor alone.