In a country that adores Margaritas, it was only a matter of time before public scrutiny locked in on lowly triple sec. While conventional triple sec still may have a place behind the bar, it doesn’t belong in classy cocktails prepared with top-shelf brands.More>>

When it comes to marketing Scotch, intrigue sells. This past year or so has featured the release of new and exciting blends and malts. Instead, line your shelves with genuinely intriguing whiskies. The following honor roll provides an excellent start.More>>

Not exactly a top 10 list — instead a grab bag of thoughts from a drinks observer who has a few opinions to share about bar and mixology trends. More>>

There increasingly are more genuinely enticing spirits on our nation’s backbars. Coupled with the resurgence of the cocktail, there has never been a better time to imbibe.More>>

No matter how high the quality of the other ingredients, what your long drinks are finished with tells how serious you are about quality. More>>

Not much fruit yet, but spring bar menus are starting to emerge like crocuses in the snow. In fact, flowers are joining preserves, and punch service is showing flexibility More>>

It’s hard to ignore the explosion of barrel-aged cocktails, though I confess I have tried. But with even mainstream bars getting on the bandwagon, it’s clear that our friend Tony Conigliaro has started something big...More>>

Do we really still drink regionally? Certain habits die hard, but as bartenders work hard at being both seasonal and local, there are some ingredient trends worth noting. Take the Southeast...More>>

A focus on the high end of the pricing spectrum might fly in the face of the recent economic trends, but it seems to be the norm among new cocktail-oriented bars. More>>

What's coming for nightclubs and bars in 2011? We're predicting high-tech tables, retro design, house music and much more. More>>