Post #27030 by martiki on Mon, Mar 17, 2003 5:48 PM

You know, the more I think about this, I think we ought to give up on the idea that we can come up with something that a regular bar will make. In response to laney's post, I think she's absolutely right to tell us not to bother barstaff with a thousand strange ingredients. And even if we kept it to relatively normal ingredients, complicated drinks just irritate bartenders (unless you tip well) and I'll tell you what will happen: You'll tell them the drink includes (for example) 1.5 oz of pineapple, .5 oz fresh lime, 1 oz orange, and 2 oz rum, and they will just pour a slug of everthing into a shaker and be done with it. If you want fine measurements to be handled well on a drink with more than two ingredients, you'd better go to the Tiki Ti or Vic's. Yes, this is a generalization, but this drink was to be taken into general bars right?

No, I think we should focus on a drink that we can make without too many strange ingredients, for those of us in far flung locales, like kick-the-reverb. That way, we can make it for home bar parties, pre-crawls, the Oasis, Mondo, etc.

Which makes me ask the question: To those of you not in California, particularly in the big middle part of the U.S.: How easy is it for you to get Kern's nectars or their equivalent: papaya, guava, mango, etc? Because that should be a factor in this decision.

I also really think for the sake of tradition that we should stick with rum as the base liquor, with plenty of room for other things, like gin and brandy (a la Samoan Fogcutter)

-martin

PS- There's no way we'll come up with something that will taste good to everyone. Except those of us who are hopeless drunks and drink Sterno.