“Cleveland has been a beer and a shot town for a long time, and trying to get people to cross over to cocktail culture is really challenging,” says Shannon Smith, head bartender at throwback tiki haven Porco’s Lounge. To lure gin-loathing customers into a Singapore Sling or Fog Cutter, his menu conveys the spirit of sun-drenched tiki without a full rundown of ingredients. “The menu is totally designed to force conversation. I don’t encourage or allow my team to tell you what’s in a cocktail—to an extent.” Smith’s menu invites guests to fully experience Porco without any baggage. It’s a strategy bartenders everywhere can use—whether you’re trying to bring back Jagermeister in New York City, introducing absinthe in Chicago, or warming up Cleveland nights with a rum-soaked Fog Cutter.