[thechat] Design of a cocktail menu

Madhu Menon chef at shiokfood.com
Tue Jul 10 16:02:12 CDT 2007

Hello folks.

It's time for me to put out a new cocktail menu for my restaurant. We've 
tossed out all except 8 cocktails from the old menu and are adding 
another 22 to the mix.

So here's my question: Do you think it's worth my while to describe each 
cocktail like I describe my food? In other words, do I follow the advice 
given in this piece:


Likewise, does it make any more sense to simply list:

Margarita......................... $4.95

When that is what I see on a menu, I can only assume that they make 
their margaritas with the cheapest possible tequila, and use some horrid 
commercial margarita mix. No thanks, I think I’ll pass. Wouldn’t it be 
more appealing to see something like:

Classic Margarita................. $5.95
Made from scratch using the best quality ingredients. Premium tequila, 
Cointreau, and freshly squeezed lime juice, poured over crushed ice in 
the classic style. If you ask for it with a salted rim, we will use our 
own special margarita salt, which includes just the right amount of lime 
essence to bring out the best flavors of this classic drink.


I feel that while it's a nice touch, having it for all the cocktails 
will a) slow down the reading and ordering time for the guest and b) 
make a bulky menu.

But I'd appreciate your thoughts on the topic.

<<<   *   >>>
Madhu Menon
Shiok Far-eastern Cuisine
Indiranagar, Bangalore
Visit us @ http://www.shiokfood.com
Phone: (080) 4116 1800

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