The new breed of Champagne libations is among the latest trends sweeping the country. These cocktails are light, effervescent and exceptionally delicious. So exceptional are these cocktails that they have the capacity of turning any night into something genuinely memorable.More>>

The flood of seasonal menus is trickling in, as the promise of warming weather finally starts to bear fruit. From the West Coast to the East Coast, one of the hottest new cocktail service methods involves bottled cocktails — aged and carbonated!More>>

Specialization can work wonders when developing a bar menu. To that end, there are three ways to set yourself and your menu apart: Go long on a spirit, reinvent an abandoned drinking style or simply stick to the seasons.More>>

Blended concoctions are about the most advantageous and profitable type of drink you can market. When you consider that they’re usually lower in alcohol than most other types of mixed drinks, you’re left with the unmistakable conclusion that marketing blended drinks is good for business.More>>

Menu changes these days are driven by just about anything: seasonality, odd "holidays" and even the return of popular TV programs. Almost anything is a sufficient reason for a new drink, it seems. More>>

From Food & Wine: Guinness is more than just a tasty stout you drink on St. Patrick's Day. The complex, malty bitterness makes it a fantastic mixer in a range of cocktails (and even frozen drinks) being served now from Boston to Virginia.More>>

The Daiquiri is a trend worth riding. It's easy to make well and loaded with exotic appeal. To help get you in a sub-tropical state of mind, here are the best-kept secrets behind America’s greatest Daiquiris:More>>

In Del Mar, Calif., the new drink menu for Burlap revives something retro: the Chinese zodiac placemat. Can creative and playful coexist on a serious drink menu? More>>

From The Next Web: Just like the slow food movement of the past decade made us aware of what we put into our bodies, bartenders across the United States are championing a “slow cocktail” movement to bring America back to pre-Prohibition times when making cocktails was an art form.More>>

While still popularly served at brunch, the Bloody Mary has garnered a broader audience and often is seen at happy hours as an ideal pre-dinner cocktail. Check out these tips to a drink that's more like a meal with an attitude than a thirst quencher!More>>