Message 18351 of 39188 in General Discussion

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I'm sure Bippo is aware of that, but if he's going through liters of sour mix 
per night who can blame him for ordering the juices?  My hotel bar isn't all 
that busy but I estimated one time (when I was trying to sell the idea to 
management) that I'd have to press something like 30 lemons every few days if 
I was going to take on making sour mix for the bar.  They passed on it, both 
because of the labor and the cost of the fruit (compared to the low price of 
the commerical mix).  I still grab a lemon and do a lot of drinks fresh to 
order, but I use the commerical mix in LIITs, well margaritas (I do topshelf 
ones fresh), etc.