> Not that change is bad, it's that it makes it a pain because we can't
> stock every new flavored liquor out on the market, don't have room
> for a grocery store of ingrediants, and don't know how to make a
> "carrot martini."
I wouldn't say it's a bad thing as it's always satisfying to have guests that
are willing to try something new. Personally speaking, I'd use my knowledge
to point them in the direction of something you can make which is similar to
what they requested.
Diversity. It's an old, old wooden ship. ;)
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