Recipes
Blended Drinks Article
Bar Chefs Blend Summer Sizzlers   May 8, 2012

As summer shifts into high gear, bar chefs and bartenders are faced with the seasonal challenge of slacking the nation’s thirst and doing so with flair, flavor and attendant profits. Selecting the right tools is crucial to the effort.More>>

Raspberry Article
All the World's a Cocktail   April 25, 2012

No excuse is needed when it comes to drinking a cocktail, but it doesn’t hurt to have one either. Marking the end of World Cocktail Week, World Cocktail Day on May 13 is the celebration of the first time the cocktail's definition was printed. More>>

Rum Article
Vacation in a Glass   April 20, 2012

Fun in the sun: Rum recipes from Diageo, Rum Bar, Cienfuegos, Cana Rum Bar and more!More>>

Rum Old Fashioned Article
Rum's New Directions   April 20, 2012

The association of rum with relaxation and good times is rooted in two things: most rum is produced in warm climates and liquor companies often market their brands that way. But rum’s “vacation in a glass” reputation has evolved, with rum holding its place on menus year-round.More>>

Cocktail image Article
Gin's the Word   April 10, 2012

Gin's refreshing flavors often are overlooked for its sleeker, more mixable liquor peers. But gin is a spirit that welcomes refreshing flavors with certain nuances and tastes that has other spirits struggling to keep up. More>>

Roadrunner Article
Spring Forward   March 14, 2012

By concocting cocktails that reflect the changing seasons, you'll take advantage of patrons who are emerging from winter hibernation, ready to imbibe springtime drinks made with fresh fruits, cool liqueurs and smooth purees. More>>

Mezcal Article
Mezcal Makes its Move   March 7, 2012

Why the sudden interest in mezcal? Loving mezcal is nothing new — it’s just that those inspired by the rustic and smoky Mexican spirit have kept it mostly to themselves until now.More>>

Whiskey Article
The Whiskey Trail   February 29, 2012

Whether served neat, on the rocks or mixed with bitters or simple syrup, bourbon’s sweet and smoky taste enhances any cocktail. Having a few creative bourbon cocktails on your menu can make the blandest night vibrant.More>>

Irish Article
Going Green   February 15, 2012

On a day when everyone is Irish, your bar menu might as well be, too. Green liqueurs, absinthe, mint leaves and even the requisite Irish whiskey will make St. Patrick’s Day one for the ages. More>>

Camarena Article
Sinful Sippers   February 1, 2012

Mardi Gras is a time for hedonism to reign free, so why not make sure your cocktail menu is just as experimental and care free as any Mardi Gras party?More>>



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