Thanks for the recipes Kent!
I would think that in the butterscotch drink using a schnapps instead of a
liqueur would effect the outcome because of the difference in viscosity and
the drink is a swirl after all.
In the cherry drink there would probably be a big difference in the drink as
there is a big difference in the alcohol content. most schnapps in the us are
around 40 proof and a lot of the imported cherry liquerus are between 80 and
100 proof
In the banana drink probably couldn't tell the difference.
Where I work now they carry butterscotch schnapps but no buttersotch liqueur
Managents policy is use a lower priced isrish cream(ryans's) unless baliseys
is requested, as it's cheaper and so more profit.
I don't have cherry schnapps but we do have kirshwater so that's what I'd use.
We don't have banana schnapps but we have banana liqueur and just the reverse
with butterscotch. In most bars you use what you have and if the client
notices the difference then you comp the drink with apologies.If your a purest
ask if they have a certain ingred. say for example do they have oregat syrup
before you oder a mai tai.Experiment and see if you can tell the
difference.Also if your tastebuds can tell the difference ask for a particular
brand instead of just ordering a drink. a bombay martini or wild turkey old
fashioned.I have orderd ofl fashion and had them servered in places that
didn't have any bitters or oranges in the bar. But that's all part of the
business.
Dennis