Hey guys, I know it's been ages and most of you probably don't remember me,
but I'm a regular from forever ago. I've spent the last few years working in
the kitchen instead of behind the bar, but I'm set to be the opening FOH
manager at a new restaurant- yay!
Anyway, we're located in northwestern Louisiana. The resto is going to be
upscale fine dining, but the people around here are not exactly adventurous
about trying new things. We're going to be catering largely to business
travelers, so I'm looking to put something together that's classy without
being intimidating. Here's what I've got so far (and it isn't much...)
Mint Julep
Tropical Storm (basically a hurricane only less strong. I'm going to try and
get real pomegranate syrup.)
Burnt Orange Martini (a cosmo variant- needs a new name now that I'm not in
Austin!)
And..... uh.... yeah. Need y'all's help!
Things to keep in mind:
Drinks have to be easy to make. I will almost definitely be training people
with zero bar experience.
I plan on making all my sour mix, etc. fresh, but the place isn't going to be
high volume to start, so not a lot of perishable items.
Thanks!