This isn't an extremely long post, but it's an important one.
Alicia Rogers, who's been featured in a few other recent posts, follows one simple rule for how to build a cocktail menu. It helps ensure her regulars are happy and that she sells more drinks.
So what's the rule?
Simple: center your clientele and understand what they like, are interested in, and are looking for.
Obviously season and inventory help shape things as well, but if you’re not honing your menu to suit your clientele, you won’t even be able to sell a margarita on Cinco de Mayo.
Once you've factored in clientele likes and interests, seasonality, and inventory needs, your menu should have some good bones. And that's where the fun part starts—that's the point where you get to have some fun and get creative.
Alicia goes into this in more detail in the short interview clip below: