

edited for clarity
All of those that are unaware of the difference between "your" and "you are"
please learn! And those that don't know how to spell recipe! (not "recipie;"
like some weird derivative of a homely bakery item or even at an odd
tangential stretch of 3.14159) It is making my eyes hurt.
Rick Stallion,
Fuck! You are simply exhausting. Please open your mind to understand we are
a meticulous sort, as the industry standard. ;)
* * *
> How many ... old fashions, ... did you make this weekend? If you
> think drinks don't go out of style.
Ahem. An Old Fashioned never goes out of style. I made at least a dozen
last Fri/Sat/Sun.
* * * not reading the rest.
Cheers!
> Or maybe you can tell me what the ten most popular drinks you've
> served in the last 2 weeks?
>
>
> > that's why there were so many substitutes for a 100 years. and
> > that's why it's legality was pushed because it was so unpopular......
> >
> > .. I have nothing more to say to either one of you. you don't even
> >
> > deserve to read my mindless babble, noob.
>
> Can you list 10 Absinthe Drinks that you have made for more than 4
> different customers in the last months? Howmany bottles of Anis - or
> wahtever you used of the "so many substitutes"?
>
> You say there are no drink regions - then tell why the difference
> between a "Northern style" and "Southern Style" mint julep. Or maybe
> you can explain why a Strawberry Daiquiri from St. Thomas is
> completely different than one you would get in Mrytal Beach S.
> Carolina. Or why the Long Island Ice Teas I drank in Norfolk, VA.,
> FT. Lauderdale, Memphis Tenn., and St. Croix were all different
> tasting?
>
> Or if things don't go out of favor, why is it 20 years ago everyone
> who drank a White Russian wanted "Coffee Brandy" now everyone wants
> "Kahlua" in it instead? Or why if drinks don't go out of style almost
> no one under 60 every orders and "Old fashion"? Or of why Baileys and
> Amaretto a busy bar 20 years ago would barely use one bottle a month
> each, now go through one every 2 or 3 days?
>
>
> >
> > next thing you know, martinis will be made with vodka and people will
> >
> > think a cuba libre is a rum and coke with a lime. Doomsday better
> >
> > come, because I don't want to live in a bartenders world like this.
> >
> >
> Please don't mention Cuba Libre, I just had it out in a half dozen
> posts with Cheryl Charming who insisted that a Cuba Libre was just a
> Rum and Coke with a lime garnish, and that no lime juice, Roses or
> fresh squeezed went, in it.
>
> And as far as Vodka going in a martini, I think someone already went
> over that one too. Vodka goes in a Vodka Martini, and all flavored
> Martinis. And as someone said that many people have been so used to
> James Bond ordering a Vodka Martini "shaken ot stirred", they think
> Vodka does go in a martini. You should double check what the customer
> wants, unless you know the customer. I know one guy that orders
> martinis all the time. But you have to know that when he asks for it
> he wants an "extra dry" (only a couple drops of vermouth, not a dash)
> vodka martini, and he wants an olive not a lemon twist (the normal
> garnish for an extra dry martini). And his wife (honestly, I think
> they aren't married just live together and they are in their 70s by
> now) wants you to surprise her, she likes them all, and want you as a
> bartender to pick for her.
--
--------------------------
"Those are my principles, and if you don't like them ...
well, I have others." -Groucho Marx
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