I was just wondering what are the most common areas of deficiency in a
cocktail bartenders product knowledge (basically which products are least
known well)
my (small) list is:
What is aquavit/ akvavit?
What is grenadine syrup/ pomegranate syrup?
What is jenever/ genever?
how liqueurs are made.
how distillation works.
got any more for me?
George!
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