- Quick history of Fragrances
- Another drink Mr. Bond, James Bond?
- Cost Control Factors – A way to go through difficult times
- 10 Commandments for menu success.
- A little Mezcal has kept me busy
- Lacto-fermentation as a way to increase aromas
- Tutoring novice bartenders.
- The Stork Club. 28 ways to go from shady speakeasy to the “New Yorkiest” club
- Follow Compass Bar Solutions on WordPress.com
Category Archives: Various
While in Mexico working with the Chef Paola Garduño at one of her restaurants I learned a technique from his innovation Chef “Beto”, whom in turn learned it while his staging at World’s best restaurant Noma, with Chef René Redzepi. … Continue reading
A few months ago I read the book Stork Club, by Ralph Blumenthal. A great book on why and how the Stork club became the best club in NY, and some insight on his owner, Mr. Billingsley, a fascinating character. … Continue reading
I found an article in The San Francisco Chronicle newspaper reporting an upscale event where they served yellow “specialty cocktails” that “flowed from white ceramic urinals”. I saw no pleasure in a drink like that and It may me wonder … Continue reading
This Useful Tip is about one of the many activities I enjoy along bars and bartending: urban agriculture. Urban agriculture is one of the reasons why I also studied landscaping and horticulture here’s a wiki link in English and Español … Continue reading