The flood of seasonal menus is trickling in, as the promise of warming weather finally starts to bear fruit. From the West Coast to the East Coast, one of the hottest new cocktail service methods involves bottled cocktails — aged and carbonated!More>>

Michael Simon, in charge of the bar at Chicago's recently opened Acadia, merges culinary with classic and turns out drinks worth investigating. What does it take to craft a cutting-edge culinary-influenced cocktail menu in the Windy City today? Let's find out.More>>

What’s the point of guest bartending? I admire the camaraderie among barfolk, but I think it is an operational mistake. For every person a guest bartender entices, my bet is he/she risks alienating two more.More>>

Specialization can work wonders when developing a bar menu. To that end, there are three ways to set yourself and your menu apart: Go long on a spirit, reinvent an abandoned drinking style or simply stick to the seasons.More>>

A New York bartender now is serving his own gins in his new bar, The Shanty. It may be the dream scenario for many bartenders, but what does it actually take to make your own spirits and serve them in your bar? Let's ask Allen Katz.More>>

The NCB Show's Shake It Up! creative cocktail challenge names a winner, the Ultimate Spirits Challenge announces top spirits in 30 categories and Campari and the U.S. Bartenders' Guild team up for the first-ever Campari “Best Aperitivo” Cocktail Competition.More>>

Paul Pacult, whose most recent competition — the Ultimate Spirits Challenge — just released results, is the dean of American spirits evaluators, and his trio of competitions legitimately vie for leading contest honors. We check in on what happened at this year's event from behind the scenes:More>>

Menu changes these days are driven by just about anything: seasonality, odd "holidays" and even the return of popular TV programs. Almost anything is a sufficient reason for a new drink, it seems. More>>

In Del Mar, Calif., the new drink menu for Burlap revives something retro: the Chinese zodiac placemat. Can creative and playful coexist on a serious drink menu? More>>

Carbonation plays a larger part in drinks once the weather warms, but for some, year-round, housemade adult sodas make sense for lots of reasons. That's the case with Bryan Dayton, co-owner and beverage director of the newly reopened OAK in Boulder, Colo.More>>