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>>

Teaching your staff the secrets of flair bartending is like tapping into an unknown reservoir of excitement, grace and dazzling dexterity. Flair bartending is a time-proven means of wowing guests, building repeat business and driving sales to new heights. More>>

Bombay Sapphire's World’s Most Imaginative Bartender competition along with USBG and Diageo World Class U.S. and the Ultimate Beverage Challenge (UBC) all announce the final results. More>>

ltimate Beverage Challenge (UBC), announced the results of the annual Ultimate Cocktail Challenge (UCC) held at Astor Center in New York City, June 4 – 8, 2012. More>>

On Wednesday, May 23rd, the winner of the BOMBAY SAPPHIRE® World’s Most Imaginative Bartender competition was announced at an event held in Morocco for professional bartenders, hosted by Bombay Sapphire gin.More>>

The Ultimate Cocktail Challenge recently wrapped up its third annual competition, with some boutique brands and old reliables rising to the challenge. What can such a competition tell us about cocktails and spirits? We ask the boss, Paul Pacult.More>>

From MetroActive: For Steven Sheehan, the San Jose bartender who won the Palm Springs Summer Splash Cocktail Challenge, bartending is really just a side job. He’s teaches English as a second language and is currently a University of San Francisco student studying organizational behavior and...More>>

When it comes to cocktails, your customers are used to shaken, stirred and straight up. This summer, amplify menu offerings with innovative frozen drinks that turn a hot profit. More>>