At the Base Bar, the staff watches the close of the stock market each day and changes prices for three specialty items based on how many points the market rose or fell that day.More>>

Salud in Tucson, Ariz., stocks 115 types of tequila, and each day at 5:30 p.m., rain or shine, people gather to end the workday and propose a free, traditional tequila toast.More>>

Dale DeGroff secured his first job behind the bar — at O’Charley’s on Manhattan’s Rockefeller Center in the 1970s — thanks to a shading of the truth about his experience.More>>

As the industry and the bar patron navigate back to the classics and incorporate the freshest of ingredients, shots can and should move in a similar direction.More>>

To find out how to maximize sake's best features — floral flavors and aromas, a light body — we checked in with Ryan Magarian, head of Liquid Relations.More>>

Bars that specialize in serving a broad selection of sugar cane spirits — white, gold, dark, aged, spiced, overproof, agricole and Brazilian cachaçha — are thriving.More>>

Nightclub & Bar is sponsoring the Professional Series, a full day of seminars presented on July 8 by industry professionals exclusively for industry professionals.More>>

Mixologists today often pull wines from their racks without bubbles or fortification, with the intention to combine them with potent spirits, bitters and other back bar ingredients.More>>

Mixologists took to the stage in the exhibit hall at the Nightclub & Bar Convention and Trade Show last month at the Shake It Up! competition. Here are the winning recipes.More>>

Tales of the Cocktail, in partnership with Culinary Concierge Magazine and CocktailTimes.com, invites you to submit a winning recipe for the Official Cocktail Competition of the 7th Annual Tales of the Cocktail.More>>