Adding a fine spritz in a drink is a marvelous thing, a centuries old practice. Today, however, mixologists and bar chefs no longer think in terms of committing a splash of club soda to a cocktail. More>>

Most mixologists will attest the cocktail’s phenomenal renaissance is due in large part to the overlooked contributions of liqueurs and cordials. Their brilliant flavors and lush, satiny bodies temper the enthusiasm of high-octane spirits and provide the heart of most notable cocktails.More>>

Teaching your staff the secrets of flair bartending is like tapping into an unknown reservoir of excitement, grace and dazzling dexterity. Flair bartending is a time-proven means of wowing guests, building repeat business and driving sales to new heights. More>>

Even small ideas on how to make more money for your business are invaluable commodities. It only takes a few to make a big impact. More>>

Bombay Sapphire's World’s Most Imaginative Bartender competition along with USBG and Diageo World Class U.S. and the Ultimate Beverage Challenge (UBC) all announce the final results. More>>

Summer menus are rolling in, with twists designed to make a place stand out. From pisco in New York to colonial drinking in Chicago, from tableside service to Tiki extravaganzas, menus that focus the drinking have never been hotter.More>>

The Ultimate Cocktail Challenge recently wrapped up its third annual competition, with some boutique brands and old reliables rising to the challenge. What can such a competition tell us about cocktails and spirits? We ask the boss, Paul Pacult.More>>

Keeping an operation running at optimum efficiency, takes knowing what to look for and making the necessary adjustments at the appropriate time. Therefore, beverage operations have to be hitting on all cylinders to crank out maximum profits. More>>

Artists often draw inspiration from those who have preceded them. Mixologists do the same. As such, many contemporary drink makers draw inspiration from one of the most successful cocktails in the modern era—the Lemon Drop. More>>

When it comes to cocktails, your customers are used to shaken, stirred and straight up. This summer, amplify menu offerings with innovative frozen drinks that turn a hot profit. More>>