Sugar, ice cubes, and a drop of alcohol are the only ingredients mixologists are currently using to make cocktails in most Kampala bars.

The current cocktails can’t be compared to the perfectly balanced ones that were made back then.

Cocktails are typically made with a combination of spirits, mixers, and other ingredients and are often served over ice.

The use of ice in cocktails is important, as it helps to dilute the drink and bring out its flavors.

Kampala mixologists have become fallacious; order a Long Island, and it will be all sprite, syrup, juice, and a drop of cheap liquor.

Ever ordered a cocktail and it tastes like a bowl of sugar with just a drop of cheap liquor in it?

It is possible that some bars in Kampala may use sugar and ice cubes in their drinks, but it is unlikely that they would be considered true cocktails.

The lack of consistency has people resigning in a last-ditch attempt to save themselves from further disappointment.

Who is to blame here, the mixologists or bar owners?

A cocktail costs about UGX 25,000–30,000 in most Kampala hangouts, and someone is paying this much for something that’s not even a cocktail.

This is monkey business; there’s no value for money. Ugandan mixologists need to be schooled on consistency; let a cocktail be a cocktail.

A once-favourite drink is losing its popularity among people. Should clients be calling the shots?