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 Message 3755 of 20656 in Recipe Exchange
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Subject: Re: Substituting one liqueur for another
From: zyedgo
Posted: Wed May 9. 2001, 02:48 UTC
Followup to: "Re: Substituting one liqueur for another"  by Kent Garber  (Wed May 9. 2001, 00:38 UTC)
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


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