Coming to New York for the Manhattan Cocktail Classic? Get off the bus, and visit some NYC classic and unusual bars where cocktails don't necessarily rule.More>>

What doesn’t inspire cocktail creativity these days? Any ingredient you find can be used — and likely will be used — to craft a cocktail in the modern madcap mixology scene.More>>

From The Wall Street Journal: Coca-Cola Co. is in talks to acquire Monster Beverage Corp., a move that could help the world's biggest soft drinks maker expand its presence in the growing energy-drinks market, people familiar with the matter said. More>>

This May, beer, wine and spirits retailers encourage everyone to celebrate Tavern Month by supporting America's local bars and taverns.More>>

The National Restaurant Association is rolling out the next generation of its ServSafe Food Safety manager program this month to meet the evolving needs of the restaurant and foodservice industry.More>>

This spring, Pernod Ricard USA and Beverage Alcohol Resource, LLC, are offering BarSmarts WIRED free of charge during May and June only. More>>

Craft beer, the loosely defined category that embraces big brands like Samuel Adams and tiny breweries popping up on the edge of every town — almost 2,000 of them now — is the fizz in the beer market at the moment. More>>

Keeping a finger on your bar’s financial pulse is best accomplished through analyzing your cost percentages, or what in bar jargon is referred to as pour cost. The following eight items cause pour costs to rise:More>>

From Gothamist: On March 21st, the Landmarks Committee of Community Board 4 voted to NOT recommend the Chetrit Group's proposal for an addition to the roof of the Hotel Chelsea.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>>