Mixology

Expert advice and interviews on Mixology and Spirits trends.


culinary cocktails
A Culinary Twist to Your Current Cocktails   April 1, 2014

Making your cocktails something special sometimes takes only a little inspired culinary thinking, and a trip to the kitchen.More>>

Diane Silvey Article
March 2014 Bartender of the Month: Diane Silvey   March 18, 2014

In 1979 Diane Silvey moved to Lake Tahoe to work for Harrah’s Hotel and Casino as a cocktail waitress. After attending the Harrah’s Bartending School, Silvey became a bartender and worked for Harrah’s for 12 years before moving to Las Vegas in 1992. More>>

Russell Davis
Guest Editor: Bar Rescue's Russell Davis Pours it Strong at Nightclub & Bar Show   March 18, 2014

Russell Davis, continues to make waves on the West Coast after moving to San Francisco. Davis’ passion lies not only in perfecting the various techniques used in his innovative and creative signature cocktails, but also in modeling the art of being a true barman. Here is his take on the show. More>>

Bottled Cocktails Article
Bottling Your Own Cocktails   March 18, 2014

At the up-coming Nightclub & Bar Show, a star-studded panel of bartenders will share the whys and wherefores of bottling your own cocktails. Here's a preview.More>>

Kathy Casey Article
Kathy Casey Back On Tap   March 17, 2014

Pre-batching, draft and bottled cocktails continues to offer busy operators a way to serve high quality drinks faster. Cocktail and culinary consultant Kathy Casey brings an all-star team to this month's VIBE conference on best batching practices.More>>

Ice in Cocktails Article
Cooler then Cold - Ice Does More these Days   March 10, 2014

Having a drink that transforms as you consume it sounds like either hoopla from a circus or a beverage from the future.More>>

Sake
For the Sake of Saké!   March 4, 2014

Never assume your customers know anything about sake. Only recently has there been a surge in sake and its exquisite use in cocktails, opening up the possibilities on how you would usually enjoy the spirit. More>>

Spring Cocktails Article
Spring Drink Menus are Just Around the Corner   March 4, 2014

There are really two springs: the warm months of May and June, and the earlier months, called "unlocking" by novelist Kurt Vonnegut, when it's still cold and wet. Time now for the unlocking menu.More>>

Anejo Tequila Article
The 12 Hottest New Añejo Tequilas for 2014   February 25, 2014

For a tequila to be classified as an añejo, it must by law have been aged in oak barrels—typically charred American oak barrels—for a minimum of a year up to a day less than three. More>>

Beverage Menus Article
Creating Effective and Balanced Beverage Menus   February 25, 2014

Well developed beverage menus can be extremely effective. Let’s examine how beverage menus can impact your beverage sales, what works and what may not work so well. More>>



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