You sit down at a modern cocktail bar and ask for a Daiquiri, Manhattan or Old Fashioned. But instead of making it, the bartender asks what you like, then proposes something from the signature menu — or creates a custom drink by asking: “What kind of flavors do you like?” That isn't necessarily bad. But there's a difference between choosing not to make a classic and not knowing how to make one. This raises an increasingly interesting question for the modern cocktail industry: