Cocktails are to alcohol what a slice of chocolate cake is to food. An indulgence. A treat. Something to get excited about because you don’t have it all the time. Eating a whole chocolate cake would be gluttony. And, we all know the undesired effects of over-drinking.When cocktails originated, they were not meant to be more than a few ounces. Most classic drinks don't go over about 3 ounces, and are often all-alcohol because bartenders 100+ years ago did not have access to fresh fruit year round… or even ice, for that matter. Cocktails were just a taste of a simple combination of flavors showcasing the nuances of the spirit, or sweetened slightly to help mask a lesser-quality distillate.Add a dash of bitters and a touch of sugar to a couple of ounces of booze and you got yourself an Old Fashioned - probably the most straight-forward, original cocktail. Adding other spirits and liqueurs, or citrus juice, eggs and cream ups the glass contents by a couple of ounces. However, that is still a far cry from the indulgent 10-ounce “martini” drinks popularized in the 1980’s, and still sometimes served today. Sugar, colorings and cheap booze do not a good time make!I have often wished alcohol did NOT get me buzzed because I enjoy sipping and savoring my favorite classic concoctions, and trying new ones. I also want to indulge in a cocktail occasionally before dinner but don’t want to be sloshed half way through the main course if I want wine with the food. And, I don’t want to blow that day’s workout benefits by drinking a big glass of liquor and whichever tasty and calorie-laden modifiers go with it. So, these days, I limit myself to one, occasionally two, drinks in an outing… particularly if I’m driving.Therefore, when I see concepts such as Bar Manager James Reis’ CoupTails at the Inn of the Anasazi in Santa Fe, New Mexico, I’m excited that I can sample all three of these mini delights throughout the course of an evening, and not feel guilty. Reis’ mixology style is very classic so it stands to reason that he would bring a modern twist to a traditional way of drinking. His CoupTails each only measure an ounce of alcohol yet each is presented with garnishes and care of a full-sized drink. And, when a shot of decent booze nowadays can run about $10, and cocktails can be $12 - $20 a pop, these little treats are extra sweet at only $6 – 7 each. And, of course, they are served in a cocktail "coupe" glass, which is also a throwback to classic drinking. Sometimes too much of a good thing is bad. Sometime a little bit of an indulgence is just enough... 
The Republic: Possessing the strongest, most dynamic flavors of all the couptails, this aperitif is for the bold and adventurous:
3/4 oz. Campari
1/4 oz. 'Republic blend', a mixture of Bowmore 12 year scotch, preserved lemon and fresh lemon juice
Garnished with a blue cheese stuffed olive
Gold Dust Woman: Delicate and demure, this couptail plays upon sweet citrus notes to please the palate:
1/4 oz. June liqueur 1/2 oz. G'Vine Nouaison gin
1/4 oz. Solerno blood orange liqueur
Garnished with a limoncello dust rim; involves reducing the liqueur until it forms into a crystal/candy form
Bon-Bon: Both sweet and spicy, this drink is the perfect way to end a day exploring Santa Fe:
1/2 oz Maestro Dobel tequila
1/4 oz. Grey Goose Cherry Noir
1/4 oz Godiva Chocolate liqueur
Garnished with a chili-chocolate rim