Bitters are used in small amounts to add aroma, balance sweetness, and deepen flavor in cocktails. The three most widely used and versatile options are Angostura, Orange, and Peychaud's. Angostura bitters are a go-to workhorse, lending a warm, aromatic backbone to many drinks from whiskey-based classics to citrus-forward mixes. Orange bitters provide a bright citrus lift that lightens and complements a wide range of spirits, especially gin and whiskey. Peychaud's bitters bring a distinct, lighter, anise-clove note that’s iconic in certain cocktails and adds a unique twist without overpowering the other flavors. Other choices introduce more specialized flavors—like chocolate or grapefruit bitters—which appear less frequently in a broad range of recipes. Repeating Angostura without adding variety also reduces the usefulness of the trio.

The key idea here is that a classic Martini uses vermouth very sparsely—the drink should read as the gin or vodka with just a delicate hint of aromatics. Six to eight drops give enough vermouth to impart its aroma and subtle flavor without letting it compete with the spirit. That amount helps achieve the traditional "dry" profile: you get that faint vermouth presence, but the drink remains defined by the gin or vodka. If you used only one or two drops, the vermouth would be even fainter, skirting toward an extremely dry end of the spectrum. Two to four drops are also quite light, still very dry but with a touch more vermouth than the tiniest measure. The six to eight‑drop range is the balance many classic recipes aim for, giving just enough vermouth to whisper through the drink while keeping the focus on the spirit.

Base spirit refers to the main alcohol that forms the drink’s character. A Royal Flush is built on Crown Royal, which is a Canadian whiskey, so the base spirit is Crown Royal. The name itself hints at Crown Royal, tying the cocktail to whiskey rather than vodka, tequila, or rum. Using vodka would give a neutral profile, tequila would add agave notes, and rum would introduce sweetness and rum flavors, but those aren’t used as the base in this drink.

When a patron shows intoxication, the priority is safety and responsible service. The recommended approach is to stop serving, offer water, and arrange safe transport per policy. Stopping alcohol helps prevent further impairment, offering water supports hydration and slows the pace of drinking, and arranging safe transport ensures they get home or to a safe place without endangering themselves or others. This approach aligns with policy and risk management for both the patron and the establishment. Continuing to serve, ignoring the behavior, or encouraging more drinking while staying longer all fail to address the risk and can increase legal and safety concerns.