I'm starting out in a new bar/restaurant and I'm trying to get the owner to
use fresh squeezed as policy for all the bartenders there. Some places I've
seen have the big machine with the pull handle and all that, pretty cool(?)
I was wondering how you guys did it, do you muddle, squeeze by hand, use a
simple tool or what? Last place I worked had sour mix so the only things
fresh were like cosmos, ritas, lemon drops. Whiskey sours, sidecars I'm
ig'nant on. Help please.