Message 24034 of 39188 in General Discussion

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The Daquiri is a tough one though.  Not tough to make and shouldn't be tough 
to know but I think it might be generous to say that 1 out of 5, maybe 4, 
bartenders would know how to make the classic drink as opposed to something 
blended and red.  I'm in southern California and it might be better on the 
east coast but out here I see a lot tenders who don't know their fundamentals, 
who got jobs where they just started making what people ordered and worked in 
places where the strawberry version was so common that everyone assumed that's 
what a daquiri was.  A Sidecar is one of my favorites, especially as a 
cocktail hour/pre-dinner drink yet there are few places that I would expect to 
know how to make it.