Los Angeles magazine is reporting that next week, Dodger Stadium will introduce craft cocktails — such as ‘Cy Young,’ a blend of Ketel One vodka, lime juice, simple syrup, muddle cucumber, and Himalayan salt — into its beverage roster, a daring move of sorts among sports venues. “Many other [stadiums] already have the capability to do a craft cocktail program but instead favor ease over quality when it comes to ingredients and drink-making,” writes Caroline Pardilla, “especially since they are working with union bartenders–most of whom have been doing the pour-and-dump method of bartending for nearly a decade.”

Serving complex, $14 drinks to scores of hurried people sounds daunting at best. So how will Angeleno bartender and cocktail consultant Dave Whitton (who designed the menu) make it happen? By enlisting the kitchen staff to make simple syrups and then pre-blending those into three-ingredient cocktail mixes for bartenders, who simply need to add alcohol, a dash of bitters and/or salt, and a garnish. (For now, the drinks will only be available in club areas).

Sounds like a plan for large venues everywhere. You can read the entire article here.