Message 8429 of 22774 in Behind the Bar

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> But if you have any oppotunity to discuss cocktails/beer/wine with 
> guests and to make suggestions and recommendations, then it's a 
> handicap. 

Why?

> I also think it limits how good you can develop your 
> drinks if you don't have a thorough understanding of base spirits, 
> liqueurs and mixers. 

So any one that doesn't drink can't have an understanding of base spirits, 
liquers and mixers?

> I put more sweet vermouth into a Jim Beam Manhattan than a Maker's 
> Mark one.  Why?  Because the Maker's bourbon is smoother and doesn't 
> need as much vermouth to mellow it out.

What about what your CUSTOMER wants? Some guests, believe it or not, don't 
want more sweet... Ok, good BASE point. I would add more sweet to Beam, too... 
but my point is, some my request their Manhattan with Beam because they want 
it a little less 'smooth'.

What of the bartender that doesn't like the 'smooth'? They wouldn't add more 
Sweet to Beam... now what?

(yes, this is an annoying point.. I don't agree with you. If I had a pile of 
dog pooh, I'd throw it on your shoes RIGHT NOW!)

-- 
Struggle is the proof you have not yet been conquered
- Author unknown

(Don't bother sending this to me via email.. I check Webtender more than I do 
that email!)