What seemed a quixotic quest by Steve Olson to drag sherry back into the American bartender’s tool kit has succeeded, at least at the annual Vinos de Jerez competition. Here's the winning recipe.More>>

New wine cocktails at Purple Cafe and Wine Bar in Seattle; whiskey rules at Rye House in New York City; and Bill Codman's menu at Boston's Woodward, located inside the Ames Hotel.More>>

At his bar Copa d’Oro in Santa Monica, Calif., Vincenzo Marianella crafts drinks to order for his guests using a menu based on what’s freshest in the market each day. Here's how.More>>

Portland, Ore.-based McCormick & Schmick’s Seafood Restaurants launched a New Zealand wine and cocktail initiative Jan. 6; the program will run through Feb. 27.More>>

What trends will pick up in 2010, and what’s just a passing phase? Nightclub & Bar asked experts from the on-premise industry to go out on a limb and predict the future.More>>

Information on bar openings and their cocktail menus: D.C.'s Againn, Vegas' Silk Road, LA's Tar Pit, Manhattan's Vintry Wine and Whiskey and Portland's Accanto.More>>

Tales of the Cocktail presents the Official Cocktail of New Orleans Sazerac Glass, and tomato juice company Red Gold offers creative recipes beyond the Bloody Mary.More>>

VIBE caught up with Lowell Petrie, SVP and chief marketing officer of Real Mex Restaurants, for some insights into what he’s mixing up behind the bar at El Torito and Chevys.More>>

Bars outperform other on-premise segments at the close of the third quarter, according to research from GuestMetrics provided exclusively to Nightclub & Bar.More>>

Forty-two percent of consumers are more likely to visit restaurants with new or unique flavors, and 36 percent are more interested in trying new flavors than they were a year ago.More>>