Post #485668 by tikibars on Tue, Sep 29, 2009 2:47 PM

This is a good idea in theory.
The problem is the execution.

The lament that I hear from bar owners and bartenders, time and time again, all over the world, and unchanging for the 18(!) years that I have been going to tiki bars, is that the drinks are too time intensive, too labor intensive, and too cost intensive.

This is why so many tiki bars make such vile drinks. It takes more time, more money, and more effort to make them well, and many places don't have the resources in one or all of these areas to do them properly.

So if we're having trouble getting a bartender to make one drink well, in a normal portion, I think the hurdle in doing a flight is convincing the people in charge that making three drinks, in scaled-down recipes (which brings certain challenges to the process) is a good idea...

Until, then, I suggest that you go out with two pals, each order something different, and sample each other's concoctions.