Lincoln Journal Star: After a liquor rep approached Wilderness Ridge mixologist Jill Cockson about competing for a spot in the United States Bartenders’ Guild Most Inspired Bartender contest, she seized on the word “inspired.”More>>

A veteran of the New York bar scene since the early 90’s, Brian Miller has built a reputation as a highly skilled, deeply passionate and internationally recognized bartender.More>>

Much of America is in drought, and that means those cucumbers and peaches and watermelons and herbs your drink list counts on this summer may be smaller, drier and more expensive. Time to adjust?More>>

A good drink menu makes you thirsty; a great drink menu makes you think while you drink. This time, we examine three menus that try to do both, from Hank's in Washington, DC, to Sadie's in Hollywood. But we start with a R'evolution in New Orleans. More>>

Following a week of mixology trends unveiled, red carpet events and a showcase of the industry's brightest stars, Tim Philips, Hemisphere, Australia was crowned DIAGEO RESERVE WORLD CLASS Bartender of the Year 2012, rising above 50 other finalists to win the most prestigious accolade of the...More>>

Dale DeGroff and chemist Ted Breaux (founder of Jade Liqueurs and Lucid Absinthe) announced they will release their new handcrafted allspice cocktail bitters next month.More>>

Jeffrey Morgenthaler is an award-winning bartender, working since 1996 in everything from neighborhood taverns and college nightclubs to fine restaurants and upscale lounges including Marché and Red Agave in Eugene, Oregon.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>>

Adding a fine spritz in a drink is a marvelous thing, a centuries old practice. Today, however, mixologists and bar chefs no longer think in terms of committing a splash of club soda to a cocktail. More>>

Most mixologists will attest the cocktail’s phenomenal renaissance is due in large part to the overlooked contributions of liqueurs and cordials. Their brilliant flavors and lush, satiny bodies temper the enthusiasm of high-octane spirits and provide the heart of most notable cocktails.More>>