Wine-based cocktails rarely get real respect, but at NYC Chef Kurt Gutenbrunner's The Upholstery Room wine bar, a well-crafted list created by wine & beverage director Leo Schneemann features an array of drinks relying on wine as the heart of the concept. Schneemann shares the secrets behind the...More>>

If you haven't already devised your winter warmers, at least a couple, you'll find some menu inspiration here, as well as a speakeasy with great provenance, and some ambitious tackling of holiday menus.More>>

Catch up on what's happening around the mixology and bartending scene this week including information on upcoming competitions, bartender insights and November's Bartender of the Month! More>>

Wine-based drinks, Francophile cocktails, infusions in bottles and giving the customer what he/she wants - four smart and coherent ways to build a cocktail program.More>>

Pittsburgh's chef Kevin Sousa has developed a reputation for his strong culinary vision and dedication to the steel city, and now he's put his mark on the cocktail scene as well. More>>

Brandy and cognac are the most prestigious spirits on the shelf. Few products so ably illustrate the concept of affordable luxury as do as these traditional heavyweights. More>>

The daughter of a San Francisco bartender, and directly related to the historical fishing industry at the Fishermen’s Wharf, Victoria D’amato-Moran’s family was always cooking, making wine, grappa, liqueurs and vinegars.More>>

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

Making your menu stand out means: A. Including rare, housemade ingredients; B. Taking classic recipes and making them your own; C. Handing the menu over to a different bartender each night; D. All of the above.More>>

Bartenders, especially in San Francisco, have been at the forefront of the return of pisco to the American cocktail repertoire. Master distiller Johnny Schuler explains the differences in this musto verde pisco and how the American palate is coming around to the pleasures of the South American...More>>