Message 19505 of 39188 in General Discussion

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> Like take the whiskey sour. I can't think of a 
> sort of bar where it wouldn't be ordered.

Sorry, any one example anyone throws up will have its detractors.
1 1/2 years in TGI Fridays : 0 Whiskey sours
6 months in a local pub    : 0 Whiskey sours
4 years in tourist resorts : 0 Whiskey sours
2 years in a small-town nightclub : 2 Whiskey sours.

Private catering : maybe a dozen, mostly when I ran out of mixers.

:-B

And despite it's occurance on many of the top lists I've seen, I've only 
touched an Amaretto Sour once - when I made one for myself - which I couldn't 
finish and would never recommend.

I don't actually think that what you're looking for in the basic list is 
"crossover appeal" so much as the blatently obvious the "must knows" that 
would cause me to seriously doubt the integrity of a 'tender who drew a 
complete blank on these names. 

Whether the true basic basics (rum & coke, Gin & Tonic) that do actually get 
ordered more than any actual cocktail should be listed is an odd point. It is 
more practical knowlege, but OTOH, there's not that much to know, simply 
because they don't have nifty names. A training manual should, in all 
likelyhood start with these, a cocktail list could end with them. Then 
there's screwdriver, cape cod, cuba libre ....?

... and now I retreat before I set up any examples that can also, easily be 
shot down.

.dan.