Housemade simple syrups can make a bar stand out, especially when using different sugars and infusing fruits, spices and even vegetables into the mix. Here's why you should consider rolling your own:More>>

Never have there been so many drink competitions, but where are the great drinks? Jack Robertiello speaks out about why creating new cocktail recipes is the least of what a bartender needs...More>>

It's great that bartenders have started paying more attention to the freshness and quality of their garnishes, but something's missing — great house-preserved fruits and vegetables.More>>

Are there substantive differences between bartenders and mixologists? With cocktail culture firmly in the limelight, the word “mixologist” is bandied about so loosely that distinctions between the two have become obscured. More>>

Even in the age of tough anti-alcohol measures and faddish bottled cocktails, bartenders need to be as adept at making low-calorie and zero proof drinks as they are at Flips, Shrubs and Tikis.More>>

Not exactly a top 10 list — instead a grab bag of thoughts from a drinks observer who has a few opinions to share about bar and mixology trends. More>>

There’s always something to pick up at food-service industry conferences: "Culinary" has come to mean kitchen-driven when it comes to cocktails.More>>

Drowning in spring recipes, Jack Robertiello wonders which came first: the ingredients or the bartender?More>>

Everyone loves Top 10 lists, so what's wrong with naming the Top 10 female bartenders? Plus, check out what's coming from Grant Achatz's Aviary.More>>

Three days, hundreds of sips and spits -- the Ultimate Spirits Challenge judging yields recommendations from the best palates in the business on what's worth consideration for placement on your backbar. More>>