Tampa Bay Times: Some call it the Logan Special, others the Logantini. At Tryst Gastro Lounge in St. Petersburg, Logan Owens will invent a drink for you, on the spot.More>>

Post Bulletin: Women are the lead cooks in many homes, but somehow men far outnumber women as chefs in restaurant kitchens.More>>

To my way of thinking, a tour of duty as a bar back is the best way to become a bartender. You learn that bartending as a nightlong series of interactions and transactions interspersed with making a few hundred cocktails.More>>

Outfitting the bar with glassware can cost you a tremendous amount of money over the course of a typical year. Glassware is fragile, expensive and capable of decimating the bottom line.More>>

The secret to the Manhattan’s enduring popularity can be largely attributed to the natural affinity between spirits and fortified wines. These wines—venerable products such as sherry, port, vermouth and Madeira—are imbued with tremendous flavors and lavishly textured bodies, making them...More>>

Sifting through the seemingly ubiquitous environmental claims on the wine shelf can be confusing and ultimately off-putting in many cases. Going green is a trend affecting nearly every product industry.More>>

Miami’s Robert Montero of Yardbird Southern Table & Bar wins Marie Brizard Cocktail Challenge. While Christopher Sinclair and Travis Tober take home prizes at the Hand-Shaken Daiquiri competition. 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>>

Drowning in bitters? Wrestling with your amaros? Struggling with incorporating heat, smoke and pungency to your drinks? Take a break and find some inspiration in ice cream and beer.More>>

Cousins Ti Martin and Lally Brennan recognized the need for a serious cocktail bar in New Orleans. Thus, opening Swizzle Stick Bar. Now, they're diving in again with SoBou. More>>