

Rick, I didn't read all the posts. Only the one I answered.
- If you use a lime cordial in a rum & coke then you need to rename it because
it is no longer a Cuba Libre.
- No, I don't use a wheel. I use a wedge. Actually 2 wedges. One squeezed over
the ice then add the rum and cola. Then a wedge as a garnish in case the guest
want s to squeeze more lime into the drink.
- A teacher telling you that only Chinese restaurants use lime wheels shows
his demographic limits of the cocktail world.
- A teacher telling you that you need to do it the way you want is again short
on knowledge and customer service because you should do it the way the guest
wants it. He sounds pretty jaded.
- Trust me with the esquire page and David Wondrich against all those other
fly by night wanna be sites, I have several people here to back me up.
- My site is chock-full-of-links. That's how it started back in 1998. I am not
responsible for other people's content.
- Your reason of justification (of your teacher having been teaching/tending
for XX years) seemed to mean that he was right. I was simply saying that it
doesn't matter how many years someone is doing something. It doesn't make them
an expert. Because quite obviously, based on a simple drink, I wonder what
else he has been passing on to the bartenders in his small world.
- Straight up/up has been around a long time. Chilled shot sounds like it has
been around 10 years or so. Mainly because of the shooter turned Martini craze.
--
Cheers!
Cheryl Charming aka Miss Charming™
Miss Charming, Inc.
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