First of all, Happy Thanksgiving and thank you for all of your help so far. I
just have some various questions I could use clarification on.
What ingredients can I use to make a good, sweet strawberry margarita? I
always start with a standard margarita and add strawberries or strawberry pulp
from a jar or whatever which is how ive been told to do it but it tastes bad.
Second, in a drink like a margarita how can I avoid using to much alchohol and
still make a classic good tasting margarita and still fill the class to a
reasonable degree. 11/2 tequila 1/2 triple sec and 1/2 lime just wouldnt cut
it.
How long can I keep a bottle of vermouth before it goes bad? Or does it not
expire like other alchohol. I just know it is a wine so it probably goes bad
and I have had the same bottles of vermouth and my home for awhile.
As far as movements go what are some tricks and basics I can work on to make
me seem more experienced (I know to hold a bottle by the neck and tilt it
practically upright)?
Some standard recipes, to me, just dont seem like they would fill a martini
glass or rocks glass or whatever... Is this acceptable?
Money handling? I know nothing about it. Do you have any useful pointers?
When I walk into a new bar to interview and get the job what questions should
I ask about their operations to better prepare myself for my first shift?
Thats all for now. Im sure I will come up with more later. Thanks.
Greg