Message 24055 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.  

honestly if you came in (and I didn't recognize you from the webtender 
gallery) and you ordered a daquiri I'd head straight for the blender and pour 
some damn BS strawberry mix and make you a load of crap (and I probably 
wouldn't even try to make it well).  I know it's sad to say but I've just 
given up on making REAL daquiris for people because I know they'd just balk at 
what I gave them.  In other words someone/anyone PLEASE come visit me and tell 
me who you are so I can make a real drink!!!