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>>

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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>>

A look at the new cocktail menus from Portland's Andina, NYC's still unnamed bar at the Andaz Hotel and Washington, D.C.'s Potenza and Zola.More>>

In San Diego, Nate Stanton and Arsalun Tafazol opened Craft & Commerce; the summer menu at SF's Elixir uses organic ingredients when possible; Richard Sandoval opened Zengo in Santa Monica; and more.More>>

Mixologists have created new cocktail menus at the Las Palmas in Chicago and Cafe Atlantico in Washington, D.C. Plus, new bars include Santa Monica's La Sandia and Todd English's new Ca Va in NYC.More>>

Check out the latest ways to cool down at Artisanal and Ofrenda in NYC and Anthony's Restaurants in Washington, as well happy hour menus available at Legal Sea Foods around D.C., Tidbit in Seattle and Terra Vista in Snoqualmie, Wash.More>>