Message 17656 of 39188 in General Discussion

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I agree - the "homemade" stuff is far better when done right. Premade is 
basically lemonade. HOWEVER, the reality is that most bars use the pre-mix. It 
is faster, cheaper and consistant(ly bad), but customers are used to it.

I make my own at home and for private parties, but have only known of one 
local bar (small restaurant bar) that actually had their kitchen make 
traditional sweet and sour and simple syrup.

I'm always amazed how many tenders (online) claim they make their own for 
their bar. While I'm sure a few do, it is the minority until/unless you are in 
a very nice (or small) upscale bar. 


-- 
Brian
Bartender, bartending instructor, videographer and graphic artist.
http://www.batescreativeservices.com & http://www.privatebartender.com

Coming in 2005 - The Oklahoma Academy of Bartending