Dump Those Lesser Products

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What would happen to your bar if you stopped buying triple sec altogether? I'll tell you what would happen--your Margaritas, Cosmopolitans, Long Islands and Kamikazes would improve significantly. They'd be more vibrant and delicious, guaranteed. Why? Because you'd start making the cocktails with Cointreau, which ounce for ounce is the definitive triple liqueur. 

            Go on, prove it to yourself. Pour your triple sec in a glass and taste it next to the Cointreau. Which product has a more defined bouquet and luscious orange flavor? Any perceptible differences in their finishes? Last, which product do you think would contribute the most positive attributes to, say, a Margarita, the most frequently requested cocktail in the country?

            I contend that triple sec's days in this generation of bar chefs and artisan mixology are numbered. The stuff is inexpensive for a reason. Unless something tragic has happened to your taste buds, the first sniff, sip and swallow will confirm that it is a "lesser product."

            Along the same lines, why stock crème de cacao when something so delectable as Godiva Chocolate Liqueur is within reach? Is it really fair to compare the two? The Godiva is delectable without being cloying. It is, by far, abetter choice for drink making, which makes the lesser crème de cacao obsolete.

            In a nation fueled by coffee, why wouldn't you want to explore your drink making options when it comes to coffee-infused products? A few years back Kahlúa extended its range with the introduction of Kahlúa Especial, a liqueur made entirely from high grade, Arabica coffee beans from South America. It's remarkable how much better the Especial is than the base brand, and yet its price is within a few dollars of the old stand by. So, why stay with Kahlúa?

            Or why not make a significant shift in taste profiles and go with Starbucks Coffee Liqueur? It has a light body and a drier, more authentic coffee flavor, one derived entirely from Starbucks' coffee beans. Feeling more exotic? Consider switching bar brands to Patrón's XO Coffee Liqueur or Jamaican Tia Maria.

            With the new year looming minutes away, wouldn't this make a marvelous time to reevaluate your back bar? "Out with the old and in with the new" is a time proven business tactic. Once you start, you'll be amazed at how liberating the process is. And ultimately, your drinks will be greatly improved and I won't have to look at the same tired line-up of back bar products.

            Thanks in advance.

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