Drink Recipes

Drink recipes for bartenders and mixologists.


Ciaran Wiese Article
Ciaran Wiese, Bartending Vagabond   May 4, 2011

In 2009, Tales of the Cocktail named Ciaran Wiese one of the nation’s top 10 mixologists to watch. After sitting at his bar for a few minutes, it’s easy to understand why.More>>

News
Dita Von Teese and Cointreau Announce Newest Cocktail Creation: The Cointreau MargaDita    May 3, 2011

Celebrate Cinco de Mayo and the summer soiree season with the Cointreau MargaDita – the latest collaboration from Dita Von Teese and Cointreau. More>>

Strainer Article
Swizzle, Shake & Strain   May 2, 2011

Like most culinary trends, local currents drive much of what happens behind the bar. Trends in drinking and trends in bar tools go hand in hand. Today’s bar toolbox is somewhat different from that of years past and continues to evolve in new directions. More>>

Precision pouring Article
Pour Systems for the Real World   May 2, 2011

Pour systems are used to help achieve pour consistency, which, in return, reduces costs and increases quality control. But does a pour system fit into your concept, culture and operation? Based on your volume, is the return on investment sufficient to justify a purchase or lease? More>>

Pintao Thumb Article
Rum, Defined   May 2, 2011

Now that rum has established its reputation as something more than just a good-time beverage, there are compelling reasons to look at the various regional styles available. Here are some rules worth knowing about who makes what. More>>

The Chandelier Article
Go Toward the Light…   May 2, 2011

Las Vegas boasts many a chandelier, but none is quite as uniquely appealing as The Chandelier at The Cosmopolitan in Las Vegas. More>>

Flamenco Royale Article
Rum’s the Word   May 2, 2011

Rum’s distinct history begins with its birth in the Caribbean in the 17th century, and it since has gone global. It’s a category consistently growing in popularity and variety, so make sure you’re reaping the benefits of this evocative spirit. More>>

Green drinks Article
Easy Being Green   May 2, 2011

Farm-to-glass quickly is becoming as ever-present in bars as farm-to-table is in restaurants. While natural and organic may sound complicated, some operators have detailed a few ways to make green drinks a routine.More>>

VeeV Acia Mojito Article
Eco-Tripping   May 1, 2011

When it comes to mixing organic cocktails, it is, in fact, easy being green. With organic spirits that offer unique tastes and add a twist to classic cocktails, an eco-friendly alternative can make all the difference at your bar or club.More>>

blank Article
Adam Seger, 'Bar Chef'   April 26, 2011

Adam Seger, general manager and sommelier at Nacional 27 in Chicago, is the genius behind the restaurant's ever-changing selection of garden-fresh cocktails.More>>



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