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>>

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>>

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>>

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>>

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>>

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>>

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>>

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

In a time when success is often determined one drink at a time, mixologists and bar chefs are increasingly reaching for the bar muddler when looking to elevate their cocktails to fresh, new heights. Invariably, the move pays off.More>>