Post #485874 by Capt. R.H. Falernum on Wed, Sep 30, 2009 7:08 PM

I had a feeling some people would read it as "Tiki Bar Fights" -- the only Tiki bar fight I've been part of was at Tiki Taix with Bill Tapia on-stage; which some of you may remember.

On 2009-09-29 10:23, ThreeTikis wrote:
The only thing I'm not sure about is that "smaller portions" thing.

Well, the point of a flight is to offer several small portions for a price similar to one, regular-size cocktail. You get about the same amount of booze (or more) with the ability to test out a range of flavors.

On 2009-09-29 14:47, tikibars wrote:
The lament that I hear from bar owners and bartenders ... is that the drinks are too time intensive, too labor intensive, and too cost intensive.
...
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...

The idea to combat this issue is to limit the selection of drinks each night. If you limit the selection, you can pre-batch the handful of cocktails in "party proportions." This would actually make serving a flight of tiki drinks faster than serving an individual cocktail (since the bartender would simply be dolling out portions of the pre-made cocktails).