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>>

The garnish does not have to just cling to the edge of the glass as an irrelevant afterthought, a once proud fruit added without consideration. I’m very relieved to say that garnishes are back!More>>

What's happening in Europe: The Bitter Truth comes to the U.S.; Bitter Truth introduces Elixier liqueur in Europe; Simon Difford launches London Cocktail Week; Manchester's House 9.More>>

At NYC’s dell’ anima, by no means a cocktail destination, I had a Martini garnished with some crunchy and tangy house-made pearl onions. Here’s the simplest method.More>>

Dress the Drink and Sweetfields use the gala to display their SweetGlaze Violas, which are a flagship product in this venture.More>>