Bartenders, sorry, "mixologists" taking 10 minutes to pour a gin & tonic while they chip the ice from a block of ice from a locally sourced spring with an ice-pick handcrafted from materials reclaimed from a local orphanage and measuring out every milliliter of tonic syrup made from a personal recipe of the nanny of the owner of the place....
See also: Turning every beer into a glass of liquid pine needles. Enough with the super-mega-hoppy IPAs.
Get off my lawn.