Specialty Cocktails

I think a good compromise would be for the bartender to politely push back and explain why a particular bourbon was chosen for that drink, but then be ready to give in and make it with the customer's preferred brand if she insists.

I know that if I made a request to sub a bourbon like this, I wouldn't be at all offended if the bartender said something like, "I'll be happy to make that change for you if you like, but I don't recommend it. We picked Blanton's for this drink because it has [x, y, z characteristics] which are really highlighted well by the other ingredients. If we change the bourbon, it probably won't taste as good. But, like I said, I'm happy to make the change if that's what you want."

And I think that would be an excellent compromise delivered with courtesy to the diner.

Thanks for the advice. I definitely am not looking to insult or offend anyone. Like I said, my husband and I are former service industry people so I think we usually "get it." My worst nightmare is to be that table that servers complain about. We don't make any special culinary requests, overlook pretty much every service flaw and tip generously regardless. However, we are guilty of asking for certain liquor brands in our cocktails. We can't very well entertain clients at Louisville's finest and not order the brands he represents, it just doesn't instill much faith. I don't think this should relegate us to a restaurant that doesn't place emphasis on a great dining experience as Ryan suggested. However, in the future I will be sure to order my cocktails in a manner that Deb suggested so the bartender has some leeway to create a cocktail that works. Lesson learned. Thanks for your help!

One could argue that mixing anything with a bourbon changes that bourbons profile. Bartenders grimace when anyone asks for a call bourbon and coke. AND YET, that's what the customer likes so pour it already. Refusing to pour a mixed cocktail with a different brand bourbon is just another form of culinary "dick swinging" ( please excuse the vulgarity.) bartenders need to focus on some other way to feel superior to the very folk that keeps them working.
This "My palate is superior to your palate" BS is trite and boring.
Remember, it's a food SERVICE industry, not university or church.

This was a beautiful post! Loved it! Crass reference and all!

When I got to it, I loved this one even more:

Bottom line is Taylor's request was minimal and refusal to meet her request bordered on idiocy.

In all fairness I moved here from Manhattan. I have eaten at many of the finest restaurants in that city, and I only ever encountered one place that wouldnt accept reasonable substitutions. It was a hole in the wall sushi place in the financial district where you ate what the sushi chef put in front of you, but you knew that walking in (and then begged for more because it was always sooo good).

You're doing it again, Mr Davis- the thread should have died upon the OP's thanks to the group.

I noticed you didn't harangue the OP about disclosing the restaurant. What's up with that?

You're doing it again, Mr Davis- the thread should have died upon the OP's thanks to the group.

I noticed you didn't harangue the OP about disclosing the restaurant. What's up with that?

You're doing it again Stephen. Trying to decide what and how I should post. I would have thought Shane's time out would have cured people of that notion?

Maybe you should realize what I posted in your thread wasnt a personal attack on you, just that one incident, and move on in your life? Or you could follow me from thread to thread as I post until Robin temp bans you as well. I wish you success in whatever path you choose!

You're doing it again, Mr Davis- the thread should have died upon the OP's thanks to the group.

I noticed you didn't harangue the OP about disclosing the restaurant. What's up with that?

You're doing it again Stephen. Trying to decide what and how I should post. I would have thought Shane's time out would have cured people of that notion?

Maybe you should realize what I posted in your thread wasnt a personal attack on you, just that one incident, and move on in your life? Or you could follow me from thread to thread as I post until Robin temp bans you as well. I wish you success in whatever path you choose!

What notion, Doug? Curing what?

Let me give you a History lesson. Of all the people that have been banned here, I was the last person they spoke with.

Because I stand up and have no problem confronting jerks.

I've been doing this for YEARS. You are nothing but a blip to me, truthfully. Seriously, Mr Curl gave me some fits- Annemarie was tough, but you?

(laughs)

You keep on with it, Holmes- just keep being mean to forumites.

You forget I posted earlier in the page. You posted after we were all done, with an obvious attack on me. Nobody came at you- you chose that path.

Stephen,


You should seriously seek help. I can even recommend a few good local therapists.

I havent attacked you or any else in this thread or any other. I havent been mean to you or anyone else in this forum. I simply commended Carla G on her hilarious post. Seriously, get over yourself.

I've seen that comment too. Scroll up...

PS. We can see your past comments by clicking on your avatar. Sure you want to hold that stance that you aren't being mean to other forumites?

....like sands from the hour glass, so goes the Days of Lives

I love this place.

Doug...

'Her eyes are focused on movement- if you don't move, she'll go away.'

-Jurassic Park

PS. We can see your past comments by clicking on your avatar. Sure you want to hold that stance that you aren't being mean to other forumites?

Yes I would. Otherwise Im sure Robin would have happily pointed it out.
Again I have no personal dislike of you or grudge against you.

So with that feel free to get the last word in. Im here to engage with posters about food and spirits, not someone who seems hell bent on getting into a drama war with me.

Doug...

'Her eyes are focused on movement- if you don't move, she'll go away.'

-Jurassic Park

I dont even....





@Robin do you have an ignore button on this forum?

[Robin Garr]

feel free to get the last word in.

Excellent plan. Thanks, Doug. This thread has drifted far off topic, and it's time for it to die. I'd rather not lock it. Let's all just step away ...

Fist off I haven't be banned. (Stephen D.). A group of us have chosen not to be on here for the crap that goes on some of these threads.
I can't tell you how many people emailed me with their displeasure of Hotbytes forum and the favoritism that goes on here. someone need to grown some cojones.
And Stephen D. you need to get off your high horse. get over yourself dude....

Annemarie, I would certainly like to see you back. Your posts were always interesting and informative.

It was Taylor's choice to order the drink the way she wanted it, not the bartender's right to refuse to make it. If I go out to eat and want to have a Budweiser with my dinner, that's .my choice. I did not order a side of eye rolls, attitude and the ubiquitous 'really?', oft accompanied by the 'WE don't serve Budweiser here'. Yet the same place will gladly pop open a 16oz PBR.
I can't figure out these places that think they know what you should drink more than you do. Of course substituting bakers or bookers ( much higher alcohol) might change a drinks flavor profile... But, it' a drink, it's not like deciphering the Rosetta Stone.
IMHO, the bartenders who refuse to make drinks the way a customer asks is, ultimately, hurting the business they work in. I can't count the times in the past year, where I have been to 'a trendy' restaurant and sat at the bar and waited for service from a bartender who found looking at the floor to be more interesting than paying attention to the three people sitting at the bar. If I ask for a menu and a drink, I expect them to arrive within five minutes, I go to places in off hours, so them being too busy is rarely an issue. If it takes that long to get a drink and a menu, it is pretty much a precursor to what the rest of the experience will be like.