Thanks for the replies and I'm sorry I wasn't specific enough in my question.
The state is Florida and we cannot stock anything over 40° (20%). If we
couldn't serve anything over 40°, it wouldn't be a problem. The previous
owner used these "liquors" based off of citrus wines that taste like highly
watered down versions of the flavor they're trying to copy (be it vodka,
whiskey, rum, or tequila). This, in a way, allows us to mix more or less
normally, but having to use under-reconstituted syrups (to hide the watered
down place). As for the kind of bar it is, think little biker bar (but I'm
trying to steer him toward a higher class clientel). So we're fine as long as
they want to sit around and drink beer, but when they start wanting shots
we're hurting. In addition, we're trying to make the place more friendly to
younger females (21-30) -- and that means mixed drinks. The most annoying
thing is we've got to wait until a full liquor license goes up for sell before
we can get one. God knows when that will happen, so we've got to make due
with what we've got.