Two major international cocktail weeks are here or nearing, there's a search going on for a stylish bartender, Left Coast bartenders plan a Repeal Day breakout and we want to know, "What can you do with a finger lime?"More>>

It's been many years since Bombay launched a new product. Now that Bombay Sapphire East, made with lemongrass and peppercorns in the mix, is just making the rounds, we check in with Bombay Sapphire Vice President Giles Woodyer ...More>>

"Bar Rescue" is inspiring bar owners to be smarter operators: Check out the NCB University Rescue Tour and hear firsthand from Jon Taffer how to improve your bar's sales and profits. Let us know what the show has inspired you to change at your bar! More>>

Are we at the tipping point of the cocktail renaissance, and what does it mean when a brand name associated with biscuits starts sharing Sangria recipes?More>>

Vodka gets plenty of scorn among the cocktail know-it-alls, even though its sales numbers keep virtually every operation afloat. Is there a way to bridge the gap? Maybe... More>>

New competitions open as summer ends, deadlines of others approach, an unusual Genever made just for the United States and shot boards take happy hour to the next level! More>>

How can a drink menu really stand out? And is that even the right question to ask when your job is to build something customers will love? More>>

Jeff Josenhans has had a bumper crop of unusual herbs, hard-to-source vegetables and interesting fresh citrus for the cocktail program at San Diego's US Grant Hotel and Grant Grill. Check out what he's doing with the harvest...More>>

Not exactly a top 10 list — instead a grab bag of thoughts from a drinks observer who has a few opinions to share about bar and mixology trends. More>>

Summer menus have fought the heat with new and inventive ways to use ice, ice cream and the bounty of summer gardens. Shaving ice never sounded so promising.More>>