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Technique

Articles and information from industry experts on perfecting the proper technique for creating spirits.


Cleaning and Maintaining Cocktail Tap Lines
Cleaning and Maintaining Cocktail on Tap Lines   August 5, 2014

One key component that can affect the quality and taste of your cocktails on tap is cleaning and maintenance of the tap system. Here are four of helpful cleaning and maintenance hints from Kathy Casey of Liquid Kitchen.More>>

Cocktail Article
Mixology Trends To Become The New Standard   October 22, 2013

Everything from batching and clarification to onsite barrel-aged cocktails and sourcing locally, will these popular mixology trends become the new standard?More>>

Batched Cocktail
High-Volume Drink Making Is A Batch   May 14, 2013

It’s always been an industry plague, the wait for service at busy hours. But help may be on the way, as serious drink makers have tackled this problem by advancing batching methods.More>>

Bobo Brown Article
The Seven Keys of Beverage Sales Success   January 22, 2013

Beverages are the elixir of sharing, celebration, and romance. We commiserate over our favorite libation. We toast the closing of a deal, a reunion, or an anniversary. Yet, this liquid gold is left unnamed, unnoticed and poorly offered. More>>

Eric Hay Article
Eric Hay — Chicago's Cocktail Impresario   December 18, 2012

In the Windy City, Eric Hay is the man to see about getting a really great drink. As a veritable fixture in the city’s nightlife for the better part of two decades, Hay knows a lot of folks.More>>

Cocktail Article
The Straw that Stirs the Drink   November 13, 2012

Making your menu stand out means: A. Including rare, housemade ingredients; B. Taking classic recipes and making them your own; C. Handing the menu over to a different bartender each night; D. All of the above.More>>

Scott Young Article
Scott Young - Perseverance Personified   October 9, 2012

For all of the 1990s and most of the following decade, Scott Young was North America’s most recognizable flair bartender, trainer and educator. Between television appearances, trade show presentations and DVD training programs, few working bartenders garnered more ink or greater visibility. More>>

News
Scotsman.com: The Last Word in Cocktails   July 2, 2012

From Scotsman.com: Welcome to the experimental laboratory of a new cocktail bar in Edinburgh. Molecular gastronomy, where scientific equipment, techniques and know-how are used in food preparation, is moving into the drinks industry, with experts using science over the shaker to bring new flavours...More>>

Jack Robertiello
In A Pickle   November 1, 2011

It's great that bartenders have started paying more attention to the freshness and quality of their garnishes, but something's missing — great house-preserved fruits and vegetables.More>>

The Chandelier Article
Go Toward the Light…   May 2, 2011

Las Vegas boasts many a chandelier, but none is quite as uniquely appealing as The Chandelier at The Cosmopolitan in Las Vegas. More>>



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