Honey, they shrunk your cocktails.
Tiny tipples — full with miniature garnishes and ever-so-slight buzzes — are turning into the itsy-bitsy menu stars at native bars.
At East Village gastropub Boulton and Watt, 4 teensy cocktails — $7 and 1 ¹/₂ ounces of alcohol apiece — embrace a gimmicky, Stuart Little-sized menu and an antique-looking magnifying glass to study it.
The new petite potables are already profitable on Instagram, says Boulton and Watt’s head bartender Josh Cameron.
“We were actually joking that we should get small shakers to mix each one of them in, but that might not work on a Saturday night where there is a line of people waiting for a drink,” Cameron, who batch-makes the cocktails for effectivity’s sake, tells The Post.
Other bars have joined the trend, along with the 0.75-ounce amuse-bouche cocktails served at the beginning of dinner at the new 701West in the Edition Hotel and the “Lil Sipper” slushie at Refinery Rooftop in Midtown.
But aren’t these principally souped-up shooters — à la the ever-classy buttery nipple at your frequent faculty dive bar?
Naren Young, ingenious director of Italian bar Dante in the Village, argues that their mini-martinis are far more refined.
“Martinis aren’t for everyone, and not everyone wants to commit to an entire one,” Young says of the $5, 2-ounce martini, garnished with caper berries. “So, you can get [your] martini fix and it allows you to try more drinks.”
But some booze professionals are already hung-over this trend.
Andy Maturana, the proprietor of event agency Rapt Hospitality, says requests for half-sized cocktails have been pouring in.
That’s efficient when bartenders have time to prep and make big-batch pitchers of drinks ahead of time. But, in the second, it’s an unlimited headache to measure out fractional portions — solely to have patrons gulp theirs down and are obtainable once more for a further moments later.
“Mini-cocktails make regular-sized enemies,” Maturana says.