Serving size matters. As a customer, more often than not, larger is better. For business owners across the counter, it would be the opposite. Logically speaking, that is how business owners control cost and no one goes into a business to lose money.
However, serving craft cocktails is a different ballgame. Cocktails are unique in a sense that a larger cocktails are not necessarily better, au contraire, many are of pretty low quality.
As Dominique Ansel said in his book, The Secret Recipes, “Time is an ingredient”. He describes it oh so beautifully in the chapter “The Brief Life Of The Madeleine”, excerpt as follows since I am not competent enough as a writer to paraphrase nor would I want to blemish his words.
“Food changes and grows; it lives and then it also dies. And for the fleeting and forever young madeleine, death comes all too soon.
Fresh out of the oven, these small, scallop-shaped cakes shine in a momentary glory. A slightly crispy edge gives way to a golden, ethereal center that releases just a tiny puff of steam in your mouth, as if exhaling its last breath.”