Although armed with a menu replete with vivid photographs, I was nearly stymied with indecision over offerings like Diablito, Remolino, Quetzaraspado, Japones, and Vaso Loco. All of the icy juices are literally bursting with fruit and are often kicked up with chamoy (a Mexican condiment made ...
“Do you have the courage to leave it on the menuAre you able to be classic yourself and not chase every trend can your ego tolerate not always creating new drinksDo you take advantage of every opportunity to spread the word,do you answer journalists emails,and do you have photos ready...
Looking at the menu, I’d try to pick out something that matched my mood at the time and often something I had never had before. If it was really good, I’d ask the bartender for the recipe, which I would write down on whatever scrap of paper I happened to have handy. Which is ...