Mixology
Bobby Heugel Article
From Blog to Bar   October 13, 2009

The story behind Anvil dates back three years and originates with a few well-thought-out words in an endless online world that ultimately evolved into the creation of a bar.More>>

Lemon Lime Caipirinha Article
A Toast to Rio   October 7, 2009

The Brazilian spirit cachaca will undoubtedly get a boost from the worldwide attention to the city, and several brand marketers are offering some celebratory sips.More>>

spice Article
A Little Holiday Spice   September 30, 2009

Kara Newman's new cocktail book, Spice & Ice: 70 Tongue-Tingling Cocktails, explores the natural harmony between mixology and spices.More>>

Potions Pizazz Article
Potions with Pizzazz   September 9, 2009

A simple touch of creative science generates buzz for any bar.More>>

Yamazaki Autumn Delight Article
Great Grains   September 9, 2009

The cocktail creations whiskey inspires are wide-ranging, allowing the spirit to live up to its namesake as the “water of life.”More>>

Cognac Article
Not So Serious   September 9, 2009

Cognac and brandy mix as well in trendy drinks as they do in classic cocktails.More>>

Article
Special Report: Tracking Drink Trends   September 8, 2009

On-premise sales are down, according to GuestMetrics data, but opportunities exist.More>>

Article
Bartenders Declare Cachaça’s Independence   September 8, 2009

More than 1,000 bartenders joined forces to proclaim Cachaça as Cachaça, not as Brazilian Rum, as required by U.S. law.More>>

Bitters Winners Article
Top Talent Recognized at Tales of the Cocktail   September 8, 2009

Throughout the event, bartenders and mixologists were honored for their abilities and dedication to their craft in competitions and award shows, including the Barmade Bitters Challenge, the Grand Marnier and Navan “On the Fly” Competition and the Spirit Awards.More>>

bourbon Article
Homegrown & Hot: Bourbons are Back on the Charts   September 2, 2009

Bourbon is whiskey Americans can relate to. You don’t need a refined, well-educated palate to appreciate its assertive character.More>>



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