Mixology

Expert advice and interviews on Mixology and Spirits trends.


William Fanning Bartender of the Month July 2014 Article
July 2014 Bartender of the Month: William Fanning   July 15, 2014

Having worked extensively in literally every front of the house position over his 15 year career, William Fanning is always happy to “talk shop” with any interested parties, especially over a beer. More>>

Wine Cocktail Recipes Article
An Adventure on the Vine   July 15, 2014

In order to breath new life into restaurant, bar an party menus, this list of wines and wine-based recipes won't coax the fun out of wine. More>>

Classic Caipirinha Cocktail from Brazil
Sell Many World Cup Cachaça Cocktails?   July 8, 2014

Cachaça makers had hoped all the attention on Brazil would boost the country's favorite spirit in the U.S. How much did you manage to sell?More>>

Sales-Driving Beverage Strategies News
Executives Reveal Sales-Driving Beverage Strategies   July 7, 2014

Officials from top foodservice companies shared successful approaches at the Beverage Innovations Roundtable, produced by the Penton Restaurant Group with Smucker’s Foodservice.More>>

Le Fous Brew Walt dDsney World Article
A Non-Alcohol Affair   July 7, 2014

Walt Disney Parks & Resorts took home the 2014 VIBE Vista Award for best non-alcohol program among its peers because they went the extra mile to satisfy today's family needs for many non-alcohol options.More>>

Minus5  Frozen Cocktails Article
Frozen Fun For Summer    July 1, 2014

As the weather gets warmer all thoughts are turning more to frozen beverages for bar and nightclub operators. Rolling out frozen drinks, both classic and updated, using top of the line equipment and products is a must. More>>

Absinthe News
You Only Think You Know Absinthe   June 26, 2014

Absinthe became legal again in the United States seven years ago, but only recently has it broken free of the chains of a silly reputation.More>>

biologically aged cocktails News
“Biologically Aged” Cocktails: Bartenders Take on Fermentation   June 25, 2014

On different sides of the world, two bartenders are using everything from champagne yeast to koji, a mold used in the production of miso and sake, to ferment cocktail ingredients. Carey Jones on how microbes are finding their way into your cocktail glass.More>>

Spirits worth Adding to Your Back Bar Article
Spirits Worth Adding to Your Back Bar   June 24, 2014

The flood of new spirits entering the US market can be confusing: here are a few recent editions that stand out and are worth the trouble to consider adding to your back bar. More>>

Beverage Trends
Casual Dining Beverage Trends   June 23, 2014

The landscape continues to evolve with new and exciting products each year in beer, wine and spirits. It’s important as a chain operator to capture the excitement that comes from the variety of new products, styles and trends driving beverage segments.More>>



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