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>>

At The Franklin Mortgage & Investment Company in Philadelphia precision and balance mean great cocktails. More>>

Bols has been sending Tal Nadari around the country in the traveling rendition of the Bols Bartending Academy. He explains to us the importance of training, creativity and a good garnish.More>>

After completing the BarSmarts Wired course, I now understand at least some of what goes into being a bartender. And it sure is a lot.More>>

gaz regan may hold bar classes in New York City, focusing on bar philosophy, intuitive mixology and being a bartender, and the Fourth Annual San Francisco Cocktail Week Celebration will be Sept. 20 - 27.More>>

Diageo is creating and matching the quality of bar drinks with pre-mixed cocktails. Westin Hotels & Resorts introduced a selection of Mojitos inspired by SuperFoodsRX.More>>

Are American bartenders professional enough? Maybe…but there’s still work to be done.More>>