Rethinking Sanitation & Cleanliness behind the Bar As we move into this new post Covid world, we still have yet to fully understand what...

It's getting to be that time of year when we're getting geared up for holiday season ... and that means showing appreciation to...

When asked to come up with a Halloween cocktail, I normally fall to the traditional holiday flavors -- pumpkin, apple, candy corn,...

The world of NA Spirits and Botanical Elixirs can be a little overwhelming to navigate, to say the least. It feels like a new one...

As non-alcoholic alternatives and sustainability are becoming more important, finding alternative ingredients and products to streamline...

A DIY Honey Tasting Varietal Kit As many of you probably already know, I’m a HUGE honey fanatic. I use various honey varietals to enhance...

Batching drinks have been around for a while now, particularly in high volume restaurants and bars, festivals, events, etc. And why not?...

In this age of COVID-19 (and I promise not to use the word "unprecedented" or "pivot"), it's important to be able to maintain what makes...

Mocktail, Cocktail, Monday Mash-up. Maddy's Mean Pink Milkshake + Mother's Day Prosecco Fizz

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

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 - ...

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,...

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

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

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...

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...

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...

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

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...

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,...