At Bibiana in Washington, D.C., Italian ingredients form the basis for a holiday menu of celebratory drinks. Beverage guy Francesco Amodeo shares what it takes to make it a success.More>>

The Tippling Brothers faced a challenge: how to make contemporary cocktails without tequila or other strong spirits. Here's a look at how they did it.More>>

Serrallés appoints Esteban Ordoñez as its national brand man, ethnic cuisine meets cocktails in NYC and the flavors of fall are on the menu at Boston and D.C. bars.More>>

The fall menu at Elixir features cranberries, apples and baking spices, Bibiana features Italian-inspired cocktails until Dec. 25 and Las Palmas' Margarita meets the Great Pumpkin.More>>

New York City's The Hurricane Club is the latest of a number of bars featuring the lost art of Tiki but has something special: Pastry chef Richard Leach is in charge of the drinks.More>>

When it comes to sustainability and going green, Wyndham Hotels & Resorts has the environmentally friendly market cornered.More>>

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Derek Brown's work at The Columbia Room — a small bar at the back of The Passenger in Washington, D.C. — means matching food to an individual’s drink profile. How? We’ll find out. More>>

In Speakeasy: Classic Cocktails Reimagined, From New York’s Employees Only, Jason Kosmas and Dushan Zaric made a point about bitters that I’ve tried to impart for a while. More>>

When I posted a link on Facebook to an article about trade-marking cocktail recipes, the vast majority who chimed in thought recipes are for sharing, not for trade-marking.More>>