Some exciting news! We have finally launched our non-profit initiative, The Cocktail Collaborative! (aka “The LAB” for short.) WHAT: This is a non-profit (50...

If I had to choose a color for 2018 that is the color for cocktails, it would be gold. I’m seeing “gold” everywhere, here and abroad - in the color of drink...

The Martini … on paper, it’s a very simple drink. That’s why many martini connoisseurs put so much effort into the minutae and details, finding that perfect ...

Most photos by Alexandra Grablewski. Some photos by Liquid Architecture. Frozen drinks are on FIRE! Long gone are the typical frozen fare of pina coladas an...

A big challenge I often face (as well as many other consultants) is the disconnect between architects / designers / contractors and the food & beverage teams...

Believe it or not ... cheese has found its way into the cocktail cabinet. I don't know if I would necessarily call this a trend just yet, but it is somethin...

All About Pineapple! I'm seeing more usage of pineapple in many different creative ways - not just the star of a drink, but also as a modifier and garnish. ...

Large format ice are extra large ice cubes used in cocktails and beverages. This can be in the form of spheres, 2x2” large squares or custom cut Collins cube...

As cannabis becomes legal in some states, more and more chefs and mixologists are turning to using it in their cuisine and cocktails. And, as you may know, ...

Pink Gin is HUGE and is being touted as “the millennial’s gin” … but just not in the US (yet, that is.) I’ve seen numerous articles written abroad about Pin...

The Grasshopper, a native cocktail from New Orleans, originating at Tujague’s Bar in the 1950’s. It's made a comback over the past year, as has other after-...

This quarter, I'm highlighting the cocktail bar, "Bitter & Twisted" in downtown Phoenix, Arizona. Even if I didn’t live in Phoenix, I would be highlighting t...

Smoking Cocktails has been a big trend over the past 1-2 years and still continues to gain popularity. For those not totally familiar with what “smoking a ...

Unique Glassware and other cocktail vessels continues to be a trend, globally. Where it’s standard practice to have the basics – Double Old Fashioned glass...

When most people think of “savory” cocktails, their “go to” is a Bloody Mary. I’m a big fan of the spicy, tomato-rich beverage, but there’s a lot more flavo...

SEEDLIP. I saw this product all over London last summer. It’s a botanical distillate that is NON-ALCOHOLIC. It’s a great option if seeking to create some ...

The Buffalo Milk is THE signature cocktail in Catalina, an island off the coast of Los Angeles. (Can only get there by boat or helicopter.) It got its nam...

Summer is here! (Well, almost!) Watermelon is a flavor request I get a lot for beverage programs and drink development. It's such a signature summertime f...

Fresh squeezed juices! That's a big mantra amongst mixologists, cocktail bars and bartenders nation-wide. For those people that say "You should only use fr...

I would recommend you read PART ONE and PART TWO of the "Fresh Juice" blog posts before reading this one, as I cover what "fresh" means and dig into the flav...