Seasonal summer slushies, liquid nitrogen margaritas and Moscow mules in a flask? Atop Chicago’s most popular rooftop bar? That’s what Chicago-ites and visitors to the windy city alike can look forward to this summer at Drumbar.More>>

The international boom in bourbon and rye means Kentucky is on the biggest distillery and facility building boom since before Prohibition. That means good things for bar and restaurant operators. More>>

Today, the popular fast casual chain launches its all fresh Margarita program. What will the impact be?More>>

Dig out your best Derby hat and get ready to serve up some tasty libations, including the famous Mint Julep, for your seersucker wearing patrons. More>>

When the Cosmopolitan Hotel Las Vegas opened in the fall of 2010 there were high expectations and Mercer shot right to the top becoming the property mixologist and general manager of the multi-level Chandelier.More>>

What can operators expect their customers to want more of? Healthy beverages, for one, those that offer beneficial ingredients and limit those deemed or considered not so healthy. More>>

Fixing a new set of cocktails featuring a range of seasonal ingredients based on current trends is a great way to kick off summer. More>>

No, not beer - your cocktail of the future might be served in bottles or from a tap, some time soon. This controversial trend was on full display last month.More>>

Geoff Klienman outlined exactly what the hot spirits trends will be through 2013 last week at the Nightclub & Bar Convention and Trade Show in Las Vegas. More>>

Two ways to craft a cocktail menu that show promise - locavore purveyors join together, and taking organic and healthful seriously.More>>