If you run a hotel or restaurant bar, or you train the people who work its floor, you already know the moment. A shimmer cocktail lands on the table, a guest leans in, and someone asks: can you drink edible...

A shimmer serve crosses the room and every phone comes out. Your beverage director sees it happen twice and asks the only question a menu ever really asks: what does it cost us? So somebody does the sum off the...

Maybe you run a bar program. Maybe a hotel beverage list, or the drinks side of a catering operation. Either way, you have watched a shimmer cocktail cross the room and pull out every phone. Then you hit the wall...