Jack Robertiello

If you can’t answer any question about your aged cocktails convincingly and with very good reasoning, then barreling or otherwise resting a drink is pure gimmickry.

Three new winter cocktail menus from Washington, D.C.’s Bourbon Steak, Portland's Aviary and Boston's The Hawthorne give a peek into drink styles and ingredients that now are the basis of evolving tastes.

Tanqueray global brand ambassador Angus Winchester has kicked off a nationwide U.S. Bartenders' Guild Bartender Challenge that, throughout 2012, will test five key skills of the “Modern Professional Bartender.”

Plenty of supplier activity has ramped up growing consumer interest in all sorts of Irish whiskey — blended, single malt, special finishes, ages and strengths — as new brands and extensions start to drop in anticipation of the St. Patrick’s Day selling season.

Housemade simple syrups can make a bar stand out, especially when using different sugars and infusing fruits, spices and even vegetables into the mix. Here's why you should consider rolling your own:

H. Joseph Ehrmann wasn't satisfied with simply running a successful San Francisco saloon, so he helped launch The Cocktail Bill Boothby Center for the Beverage Arts to teach and celebrate bartending's history and skills. We thought it might be time to check in with H. and see how it has progressed.

For his last blog post of 2011, a busybody boozehound shares his thoughts on what this business needs more — and less — of in 2012.

'Tis the season for long drinks, mescal, do-it-yourself cocktails... and, oh, nogs and glogg.

Jim Meehan, the man behind New York City's PDT and someone who regularly has tracked the skills and recipes of America's best bartenders for the annual "Food & Wine" cocktail guide, has set a high bar with his new book, "The PDT Cocktail Book." The goal: Craft a contemporary companion to the...more >>

Smart bar operators know that Thanksgiving, Christmas and New Year's are just distractions; the real work begins in January, when the winter doldrums strike hospitality businesses in every part of the country. Consider these suggestions...