Imagine the ultimate Las Vegas party spread across the best venues over three action-packed days. Now stop imagining — because it’s coming this... more >>

While the Zinfandel grape originally came to America from Europe in the 19th century, today its wine is indisputably a California original, with a... more >>

From Boston.com: Two brothers from New Hampshire are in New York today to introduce their new startup, About Last Night, at the TechCrunch Disrupt... more >>

From the Los Angeles Times: Cranberry is not vodka's best friend. Real vodka drinkers know this, but for years their taste has been marginalized by a... more >>

Kenwood Vineyards has just released two whites for summer: the 2011 Kenwood Vintage White Wine and the 2010 Kenwood Russian River Valley... more >>

From Salt Lake Tribune: Lawmakers are trying to tame the perfect storm they created when they failed to free up enough restaurant liquor licenses to... more >>

From Bloomberg Businessweek: Jim Meehan won the James Beard Foundation’s first Outstanding Bar Program award last week as the foodie group decided... more >>

From Bloomberg Businessweek: Freud struggled to find an answer to the question “What does a woman want?” Ninety-odd years later, some in the wine... more >>

From the Cocktail Enthusiast: On Friday night the Manhattan Cocktail Classic kicked off with the opening Gala at the New York Public Library. more >>

From KPLCTV.com: Savor that glass of chardonnay, and appreciate the price tag while you're at it. Thanks to a looming grape shortage and higher fuel... more >>

What advice would you give a bartender working your bar for the first time? Following is a short list of things to cover in your bartender's initial... more >>

One of the mega-popular drinks of the 20th century is making a fast and furious comeback: the Long Island Iced Tea. Following are the best-kept... more >>

Tucson’s growing population of bartenders has given rise to a community of gifted mixologists. The dean of the city's bartenders is Aaron “Doc”... more >>

New York's PDT wins the first James Beard award for a bar program, the 2012 Mionetto Mixology Masters Challenge announces winners and Wirtz Beverage... more >>

Subtle or bold, ingredient tweaks, housemade infusions and a kitchen refrigerator's contents are all becoming the basic essentials of a stand-out... more >>

Andy Cant, master distiller of single malt Scotch whisky Cardhu, and Nick Morgan, head of whisky outreach at Diageo, talk about making Scotch in... more >>

When the mercury rises, bar guests crave refreshment — and wine-based drinks deftly fit the bill. Whether it’s used in an icy, fruit-filled... more >>

Beating the heat has never been easier! Before grabbing the shaker this summer, head for the wine rack. Check out these refreshing sangria and... more >>

As summer shifts into high gear, bar chefs and bartenders are faced with the seasonal challenge of slacking the nation’s thirst and doing so with... more >>

Bartenders and servers are in the best positions to decide whether or not to serve a patron another drink. Everyone involved in the operation must... more >>

I believe the backbar — including an owner’s taste in well brands — is one of a bar’s most underutilized revenue sources. Owners should treat... more >>

Some bars' kitchens seem to have disconnected from the rest of the hospitality industry. Instead of fresh, signature dishes, the modern age is... more >>

Is Big Soda slow? Or is the modern American cocktail movement simply too small for them to notice? Many bartenders have made it clear that the... more >>

One of the best things a bar owner can do to distinguish his or her establishment is to install what I call a “feature”: a design element that... more >>

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... more >>

The nation's fascination with mixology has in many ways rejuvenated the bar industry. However, the mixology community has gotten a reputation for... more >>

I am what is referred to as a business traveler. One of the downsides of traveling is having to dine alone. So why is it that from the moment I enter... more >>

When should you change your menu? A food menu provides revenue for your business; it has worked for you for years. By refreshing your menu, you are... more >>

I recently mentioned my skepticism about traveling bartenders — those who hop around the country for guest shots and work in multiple bars. My main... more >>

How do you draw attention to your business and attract new and returning customers? Unless you are billing yourself as an exclusive, members-only... more >>