Yeah obviously I’m not going to make a pina colada if I don’t have a blender or the ingredients on hand to make one on the rocks, but your bar should be stocked with the ability to make a cocktail like that and if you have the stuff to make it then you absolutely should. I don’t care what kind of establishment it is. I don’t give a shit about your sommelier, I should still be able to order whatever the fuck I want and if you don’t have the stuff then obviously that’s alright, you can’t make it. But just bc you think your bar is above a certain standard or you’re too busy doesn’t give you the right to say no to something. That’s some weak shit. There’s exceptions of course, I wouldn’t go to a dive bar in bumfuck nowhere and ask for a Ramos or a Hemingway daiquiri, and I’m not going to go to a wine bar with an extensive cocktail list and ask for a pina colada but if I have to explain that than you’re missing the point of what I’m saying.