Technomic, the premier resource for actionable adult beverage information, tapped its analysts, consultants and experts to highlight the trends shaping the drinks business in 2013. More>>

Wine-based drinks, Francophile cocktails, infusions in bottles and giving the customer what he/she wants - four smart and coherent ways to build a cocktail program.More>>

Pittsburgh's chef Kevin Sousa has developed a reputation for his strong culinary vision and dedication to the steel city, and now he's put his mark on the cocktail scene as well. More>>

Two new white whiskies from the biggest names in American spirits make it clear that some folks are optimistic about the quality and prospects for the stuff - count me not among them.More>>

H. Joseph Ehrmann is a leading cocktail authority and the owner/operator of one of San Francisco’s popular landmarks, Elixir. What many people don’t know is in 2005 Elixir became one of the first 50 businesses in San Francisco to become a Certified Green Business. More>>

Beverage menus change based on season and taste, but crucial to establishing a niche is the selection of quality spirits. This time, we look at some new expressions worth considering for your next backbar upgrade.More>>

World-class añejo tequilas are often described as noble, elegant and sophisticated. By law, these spirits are aged in oak barrels—typically charred American oak barrels—for a minimum of a year and up to a day less than three.More>>

Bartenders aren't the only spirit-creators these days. Chef John des Rosiers, has worked with North Shore Distillery, to create No Drama Gin.More>>

Rum is once again on the charts with a bullet! Even in a relatively weak economy, the rum category continued to grow last year at an impressive 2.2%. More>>

Steadily increasing sales of top-shelf spirits confirm that we as a nation have developed a taste for the good stuff. For those times when an ordinary cocktail won’t do, savvy mixologists are now reaching for the nearest bottle of cognac.More>>