It's time to take a look at the latest menu focused cocktails including ice cream with beer, nitrogen bourbon and Oolong tea-infused vodka drinks.More>>

There are a few of us roaming about who sip a smoothie and think how much better it would taste if it contained a little dark rum. If they can be customized with nutrients, why can’t you doctor them with some Kahlúa or Maker’s Mark? More>>

There's an admirable sort of unity that's been built among bartenders and beverage professionals over the past ten years. But from time to time a disappointing strain of cocktail orthodoxy emerges among opinion-makers and shakers as well. More>>

Cocktail menus have never been so filled with so many multi-ingredient drinks, unusual components and concoctions that defy easy assumptions about taste, sweetness, potency and depth. Time for a change?More>>

Just when the cocktail scene has established that customers can get well-made Manhattans, Daiquiris and other classics in loads of places, there's a creeping belief that consistency in ingredients isn't all that important. Huh?More>>

Today, people are more predisposed to socializing without alcohol. Research reveals that only 25% of consumers who dine out at full-service restaurants order some type of beverage alcohol, be it spirits, beer or wine. More>>

Much of America is in drought, and that means those cucumbers and peaches and watermelons and herbs your drink list counts on this summer may be smaller, drier and more expensive. Time to adjust?More>>

Is it the origin of the Margarita? How to cure hiccups? What makes bourbon, bourbon? How about how to serve?More>>

Bartenders and beverage managers struggle to balance the needs of their bars, the demands of their customers and the flood of new products that may or may not catch fire or supply a much-needed tweak to a bar program. Among the latest: an agave liqueur, a new version of Cherry Marnier, and...More>>

Or, why white whiskey, barrel-aged cocktails may get your bar attention, but they seem to be deconstruction gone bad to some.More>>