Robert Plotkin

In a time when success is often determined one drink at a time, mixologists and bar chefs are increasingly reaching for the bar muddler when looking to elevate their cocktails to fresh, new heights. Invariably, the move pays off.

Which bars, clubs, bartenders and promotions took top honors this year in the Nightclub & Bar Awards? Check out the best of the best!We present the Finalists and the Winners of the 2011 Nightclub & Bar Awards.

Turnover is expensive. When an experienced bartender leaves a staff, the departure invariably weakens the business. Here's how to reduce bartender turnover.

Early detection of intoxication is crucial but challenging. Train servers and bartenders to see the signs and handle with tact.

Pour cost is the standard measure of profitability behind the bar. Even staff who aren’t sure what it is, know their managers always think pour cost is too darn high. But is it really?

Jeffrey Morgenthaler offers pearls of wisdom about staying true to form, sharing bartending knowledge and aging batched cocktails in bourbon barrels.

Here are a few New Year’s resolutions to help make 2011 a profitable year.

While we know them as 100% agave tequilas, in Mexico they’re referred to as Tequila Puro. One sip of these extraordinary spirits quickly reveals why they’ve captured the imagination of the American mainstream.

Here are some important things to consider when renovating your backbar and adding a punch to your beverage lineup.

There’s simply nothing blasé about brandy or Cognac. The following classic recipes are guaranteed to please and provide a creative blueprint for beverage success.