Showing posts from October, 2013

Barrel aged Mai Tai - a full success with an unexpected set back

Recap: what is a bar for and is there a place for flairing in "great bars?

Form follows function- work flair in a bar

The madness for perfection is also needed in bartending

Probably the best video you ever watch about lager beer

Traditional vs cavitation profusion infusion - review of a bar above episode

Here s one opinion: flair bartending is no more bartending!

The Reinvention of the "Wein-Bowle"

What comes next: the Bloody Mary

100,000 hits - thanks to my dearest readers

This might be the best bar sugar available...

Don't muddle anymore (only in exceptions)

Improving the existing bar