Pittsburgh's chef Kevin Sousa has developed a reputation for his strong culinary vision and dedication to the steel city, and now he's put his mark on the cocktail scene as well. More>>

Catch up on what's happening around the mixology and bartending scene this week including information on upcoming competitions and bartender insights!More>>

Two new white whiskies from the biggest names in American spirits make it clear that some folks are optimistic about the quality and prospects for the stuff - count me not among them.More>>

Making your menu stand out means: A. Including rare, housemade ingredients; B. Taking classic recipes and making them your own; C. Handing the menu over to a different bartender each night; D. All of the above.More>>

Bartenders, especially in San Francisco, have been at the forefront of the return of pisco to the American cocktail repertoire. Master distiller Johnny Schuler explains the differences in this musto verde pisco and how the American palate is coming around to the pleasures of the South American...More>>

Catch up on what's happening around the mixology and bartending scene this week including information on new surveys, upcoming competitions and restaurant openings!More>>

Bartenders are many things, but can the job be considered a profession when so many don't have medical insurance?More>>

We drop in on new menus in New York, Portland, Los Angeles and Pittsburgh, to see how well squid ink and black sesame paste work together, among other things. More>>

Charles Joly has become one of the best-known Chicago bartenders, now he's taken over as beverage director at the chef Grant Achatz-led Aviary, where all eyes will be on him as he rejiggers the menu. More>>

No time to double strain? Can't handle special ice, or six ingredient drinks? There are still many ways to upgrade your bar program - here are five of them that will establish that you really do care about your craft.More>>