Articles and information from industry experts on perfecting the proper technique for creating spirits.
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Measure for Measure February 8, 2011
At The Franklin Mortgage & Investment Company in Philadelphia precision and balance mean great cocktails. More>>
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Inside the Bols Bartending Academy September 21, 2010
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>>
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Bartenders or Brainiacs? September 16, 2010
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>>
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Bartending with gaz and SF Cocktail Week Changes August 24, 2010
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>>
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Pre-mixed and Superfood-Inspired Cocktails July 13, 2010
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>>
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Going Pro July 2, 2010
Are American bartenders professional enough? Maybe…but there’s still work to be done.More>>
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Pernod Ricard USA and BAR LLC Announce Next Wave of BarSmarts Wired July 1, 2010
The third wave of the online bartender training program BarSmarts WIRED goes live from July 1 through October 31, 2010. Interested bartenders can become certified through testing on a web-based platform.More>>
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Best Seller June 9, 2010
The Bookstore Speakeasy, a bookstore-themed classic cocktail den in Bethlehem, Pa., reads its clientele and cracks open an untapped market.More>>
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Cointreau Launches New Bartender Education Program June 2, 2010
Cointreau announced a partnership with Dale DeGroff and F. Paul Pacult to implement a five-market bartender education program in San Francisco, Dallas, New York City, Miami/Ft. Lauderdale and Chicago.More>>
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Product and Presentation — Sell Both the Sizzle and the Steak June 2, 2010
What’s in the glass matters to your bottom line, so be creative in what you’re offering and how you’re presenting it to your guests. Here are 14 tips for profitable products and presentation.More>>
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