First, there is law being drafted that would increase the amount of primary liquor in any single drink to 1 1⁄2 oz. but decrease the total amount of alcohol in front of a customer to 2oz. I fear that this would lead to over consumption. The majority of hard alcohol drinks ordered in bars contain only 1 type of liquor. For example, a shot of Jager, a Rum or Bourbon and cola, a Scotch neat or Shot of Whisky would all have 50% more alcohol. Secondly, this would limit the type and variety of specialty drinks Utah bars and restaurants could create. Utah bars would also no longer be able to make Long Island Teas, Long Beaches, Mai Tais or other Tropical Favorites.

Liquor sales from 2/3/08:
690 Shots of liquor were sold.
578 1 oz. drinks. (84%)
112 Drinks were made with more than 2oz. (16%).
41 Drinks were served Tall (in a 16 oz glass)
25 of those tall drinks were side cars (.04%)

Therefore, under proposed legislation, 84% of the drinks we served on 2/3 would contain more alcohol. That equals 11.5 extra bottles of alcohol on that day alone. 16% of the drinks served could not be legally made. These are tall, specialty drinks like Mai Tais and Teas. Only 4% of the drinks ordered were made with a sidecar and 60% of those were ordered with double the mixer as well (tall with a side car).

Secondly, There is law being drafted that would require the metering of flavoring. This would be an absolute nightmare for this industry. This industry does not have the technology to feasibly comply with this type of law. This legislation would effectively eliminate nearly 30% of our drink menus.

Let’s fix what is really wrong with our liquor laws, antiquated private club requirements.

Please write a letter voicing your concerns about this legislation and send it to your legislator, the newspaper editors and anyone else you can think of who might make a difference.

Cheers,
Dave Morris