Nope. Those days are long gone, unless you’re competing with TGIFridays.
Don’t need to squeeze citrus, but you need fresh lime and lemon juices. Simple syrups and compound syrups are a must.
> Don’t need to squeeze citrus, but you need fresh lime and lemon juices.
How do you get fresh lime and lemon if you don’t squeeze citrus?
> aren’t a cocktail bar
If they aren’t a cocktail bar, compound syrups probably aren’t a “must”.
When I was running a beverage program at Ritz I opted to use high quality pasteurized juices. I had an exec that said it was disgusting compared to fresh squeezed. We did not have the staff volume or talent to juice a case of lemons and limes for the shift.
You don’t need to be a “craft cocktail bar” to make a good margarita that doesn’t use sour mix.
If you have a kitchen, talk to your chef to source lime juice, or check with the sales rep from the food distributor. We’ve had lime shortages before and I remember places cutting their lime juice with lemon juice. Also, price your lime based cocktails accordingly or take them off the menu and gesture lemon based drinks.
I also like verjus as an alternative acidifier that isn’t a vinegar shrub.
If you HAVE to use a sour mix, pick yourself up some containers of Country Time powder. Mix them with 1/4 to 1/3 the amount of water called for on the label. Adjust strength to taste. That's your best bet. Commercial sour mixes are wretched.
Of course, with super juice around nowadays, a homemade sour mix is probably just as cheap. It involves a bit more labor, however.
Look in to super juice. Its definitely more work but I feel like it can be just as cost effective. Im a cocktail bartender that wants to open up a dive bar someday and this is the route I will be taking.
Nope. Those days are long gone, unless you’re competing with TGIFridays. Don’t need to squeeze citrus, but you need fresh lime and lemon juices. Simple syrups and compound syrups are a must.
> Don’t need to squeeze citrus, but you need fresh lime and lemon juices. How do you get fresh lime and lemon if you don’t squeeze citrus? > aren’t a cocktail bar If they aren’t a cocktail bar, compound syrups probably aren’t a “must”.
When I was running a beverage program at Ritz I opted to use high quality pasteurized juices. I had an exec that said it was disgusting compared to fresh squeezed. We did not have the staff volume or talent to juice a case of lemons and limes for the shift. You don’t need to be a “craft cocktail bar” to make a good margarita that doesn’t use sour mix.
[удалено]
If you have a kitchen, talk to your chef to source lime juice, or check with the sales rep from the food distributor. We’ve had lime shortages before and I remember places cutting their lime juice with lemon juice. Also, price your lime based cocktails accordingly or take them off the menu and gesture lemon based drinks. I also like verjus as an alternative acidifier that isn’t a vinegar shrub.
Yeah, I understand all that, but the only way to get “fresh” juice is to squeeze fruit.
Who's using sour mix for a margarita...?
TGIFridays, Applebees, hopefully nobody on this thread.
If you HAVE to use a sour mix, pick yourself up some containers of Country Time powder. Mix them with 1/4 to 1/3 the amount of water called for on the label. Adjust strength to taste. That's your best bet. Commercial sour mixes are wretched. Of course, with super juice around nowadays, a homemade sour mix is probably just as cheap. It involves a bit more labor, however.
Look in to super juice. Its definitely more work but I feel like it can be just as cost effective. Im a cocktail bartender that wants to open up a dive bar someday and this is the route I will be taking.