> 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!
Welcome BAck!!!!!!
--
Chris
www.sfbarman.net
"Drinkin' don't affect my memory. If it did I wouldn't remember how good it
was. Then where would I be?"
--From To Have and Have Not