Robbie Wilson
@consciousbartender.bsky.social
Bartender, aspiring writer, father, fitness enthusiast, anime lover and travel addict.
I’m teaching my first bartending class tomorrow, here is a digital version of it thought slightly shortened.
Decoding Drambuie (1st Bartending class on flavor assignment and exploration)
A digital flavor lab in three acts: perception, structure, and the soul of a drink.
open.substack.com
December 17, 2025 at 9:16 PM
I’m teaching my first bartending class tomorrow, here is a digital version of it thought slightly shortened.
Some personal ramblings of some self realizations
To share fate
Couple things I wanted to realize here.
open.substack.com
November 11, 2025 at 6:51 PM
Some personal ramblings of some self realizations
If you want to succeed in building your dreams:
- you don’t need to die for it
- you won’t be able to do it by the rules
- and don’t need to do it alone
Exploring what it means to break the rules by following business rules.
- you don’t need to die for it
- you won’t be able to do it by the rules
- and don’t need to do it alone
Exploring what it means to break the rules by following business rules.
For the Creatives: Exit While Inspired: Why “Selling Out” Can Save Your Spark (and Your Work)
Here is my edit:
open.substack.com
November 10, 2025 at 6:44 PM
If you want to succeed in building your dreams:
- you don’t need to die for it
- you won’t be able to do it by the rules
- and don’t need to do it alone
Exploring what it means to break the rules by following business rules.
- you don’t need to die for it
- you won’t be able to do it by the rules
- and don’t need to do it alone
Exploring what it means to break the rules by following business rules.
Next chapter part is up, decided not to paywall this one.
Chapter 6.3-6.4 Flavor extraction methods
6.3 Thermal Methods: How to Keep Integrity of the Whole Ingredient
open.substack.com
November 1, 2025 at 8:30 PM
Next chapter part is up, decided not to paywall this one.
Part 1 of chapter 6 is out. Focusing on extracting flavor for bottling your cocktails in this one
Chapter 6 — Extraction & Infusion Techniques for Bottling Your Cocktails (part 1/3)
6.0 Flavor Extraction
open.substack.com
October 17, 2025 at 9:46 PM
Part 1 of chapter 6 is out. Focusing on extracting flavor for bottling your cocktails in this one
Part 2 of 2 is now live
Chapter 5 Fermentation (part 2 of 2)
Here is part two for my Fermentation chapter.
open.substack.com
October 10, 2025 at 9:53 PM
Part 2 of 2 is now live
Chapter 5, part 1 of 2 on fermentation in cocktails is live on my Substack
Chapter 5: Fermentation (part 1 of 2)
5.0 Fresh vs.
open.substack.com
October 10, 2025 at 1:00 AM
Chapter 5, part 1 of 2 on fermentation in cocktails is live on my Substack
Couples cocktail live at The Gibson. Want to read about how Nick and I came up with this concept? Click the link. Want to see the recipe? Become a subscriber to my Substack!
Glory Days — Couples Cocktail
Songs, Scents, and Sips to be Shared
open.substack.com
October 3, 2025 at 11:37 PM
Couples cocktail live at The Gibson. Want to read about how Nick and I came up with this concept? Click the link. Want to see the recipe? Become a subscriber to my Substack!
Finally was able to put into words what I learned from a class I put together back when I was a student at OSU.
Context: The Invisible Architecture of Behavior
We humans are unique, in the sense that we aren’t necessarily smarter than our Neanderthal ancestors (they had larger brains than us) but we understand context.
open.substack.com
September 26, 2025 at 11:57 PM
Finally was able to put into words what I learned from a class I put together back when I was a student at OSU.
Chapter 4 is up!
Chapter 4 — Phenolic Compounds: Aroma, Texture, and Control
4.0 What are phenolics?
open.substack.com
September 22, 2025 at 5:54 PM
Chapter 4 is up!
A deep dive into the last 4 major cocktails I’ve made for The Gibson
open.substack.com/pub/polymath...
open.substack.com/pub/polymath...
Flavor Combinations and Cocktail Innovation
In the last 20 years, the art/craft of bartending has advanced at breakneck pace, keeping up with chefs and culinary advancements.
open.substack.com
September 8, 2025 at 8:26 PM
A deep dive into the last 4 major cocktails I’ve made for The Gibson
open.substack.com/pub/polymath...
open.substack.com/pub/polymath...
My current research into phenolic compounds and how culture changes those pairings of flavor.
open.substack.com/pub/polymath...
open.substack.com/pub/polymath...
Cultural Approaches to Flavor Pairing: Similarity vs. Contrast
For me, flavor has been an amazing exploration that has set me down culinary routes, chemistry and other sciences, and molecular biology and fermentation sciences.
open.substack.com
September 5, 2025 at 8:29 PM
My current research into phenolic compounds and how culture changes those pairings of flavor.
open.substack.com/pub/polymath...
open.substack.com/pub/polymath...
Couple images of my new online comic book. I post weekly on YouTube and post edited shorts on TikTok. If you’re interested in following the story, consider giving me a follow
November 19, 2024 at 5:28 PM
Couple images of my new online comic book. I post weekly on YouTube and post edited shorts on TikTok. If you’re interested in following the story, consider giving me a follow
Cliche Cocktails Whiskey Sour. My best cocktail I’ve made yet, bottled and for sale in Oregon via liquor stores. Looking for an audience to support my entrepreneurial bartender visions:)
November 19, 2024 at 3:42 AM
Cliche Cocktails Whiskey Sour. My best cocktail I’ve made yet, bottled and for sale in Oregon via liquor stores. Looking for an audience to support my entrepreneurial bartender visions:)
Here I am Bluesky, will try and post my random thoughts here
November 19, 2024 at 2:44 AM
Here I am Bluesky, will try and post my random thoughts here