What Ernest Hemingway drank may at first seem mainly interesting to fans, but in Phil Greene's "To Have and Have Another - A Hemingway Cocktail Companion," we're reminded that what and how he drank reflected and created trends in the first part of the 20th century. More>>

What can restaurant marketers glean from political mobile strategies to improve digital presence and communication with customers?More>>

It is an unfortunate reality that bartenders loathe cleaning the bar. So, how can you best ensure that the staff keeps the facility up to code? Here are some insights that will help you achieve that objective.More>>

World-class añejo tequilas are often described as noble, elegant and sophisticated. By law, these spirits are aged in oak barrels—typically charred American oak barrels—for a minimum of a year and up to a day less than three.More>>

For all of the 1990s and most of the following decade, Scott Young was North America’s most recognizable flair bartender, trainer and educator. Between television appearances, trade show presentations and DVD training programs, few working bartenders garnered more ink or greater visibility. More>>

Catch up on what's happening around the mixology and bartending scene this week including information on upcoming competitions and recent bartending challenge winners! More>>

We're just now starting to see the menus of autumn arrive, and they are filled with bourbon and other brown spirits, as well as lots of intriguing ingredients - jackfruit, cherry dust, soju and citrate to start.More>>

Bartenders aren't the only spirit-creators these days. Chef John des Rosiers, has worked with North Shore Distillery, to create No Drama Gin.More>>

The trend towards specialty cocktails is now becoming a torrent as people are looking for a change and venues are finding ways to maximize profits from this revenue stream.More>>

Marcos Tello, likely the most accomplished bartender, mixologist and beverage consultant on the Left Coast, chose his career path at the age of five. More>>