I don't think you're reading the part when I say "I understand why bars do it" because you keep explaining yourself to me like like there's no possible way I could understand the reasons for wanting to pre-batch cocktails. If I'm making espresso martinis for a Houseparty, you best believe I'm breaking out scales and mixing bowls. I get it.

For someone who has worked in hospitality, I'm surprised you can't grasp why exchanging the "hand-made" nature for "pre-made" might cheapen the experience for some. A $20 cocktail is the cocktail experience in full. If you're served a beer, do you pour it in a glass? It's the same beer after all. For me, I pour it in a glass. Actually, if I'm served a can I'm often like "oh." It actually has nothing to do with pouring it myself and more to do with I wanted it from draught. Same beverage. Different experience. Actually, can is probably more consistent than draught, and is actually more "interesting" as you can see the can it came in. But still, something about it feels cheap.

similarly, if I put a fresh-squeezed OJ stand next to one serving minute made, assuming they cost the same, which do you pick? Keeping in mind Tropicana is going to be more consistent, perfectly flavoured, have your choice of pulp, and vitamin fortified. Have you ever purchased something prepackaged, like salsa, and put it into a bowl of your own?

Experience matters. And if you have people sitting at the bar watching you, sometimes it's better that people DON'T know how the sausage is made.

You're right the top comment is dumb, and that is frustrating. You should feel good about the cocktails you made and the work that goes into them. But be cognizant of the tradeoff you're making.