Behind the Bar

Go behind-the-scenes as we get an inside look at the bartending and spirits industries.

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Julia Momose's Spiritfree Movement

Bartender Julia Momose talks about spiritfree drinking and rebranding the mocktail

The Aw, Snap! at the Firefly in Washington, D.C.

Culinary Cocktails: Bartenders Borrow Ingredients and Inspiration from the Kitchen

LOVESHAQ and the Art of Pop-up Bars

Milwaukee mixologist and Phoenix Cocktail Club manager Adam Sarkis’s first foray into a pop-up bar started as a running joke.

Bourbon, rye, and Japanese whiskey get all the hype, but Scotch bars are also on the rise. Photo courtesy of Pixabay.

The Scotch Bar Surge

Today's imbibers are specifically seeking out the good stuff, and that's creating opportunities for bars focusing on delivering that quality, whether in the for

WE SPRITZ : From Classic Aperitivo to Low ABV Drink

Explore the benefits of hopping on the low ABV trend with Leo Robitschek, Giuseppe Gallo, Anne-Louise Marquis, Talia Baiocchi, and Rudi Carraro

What will bartenders be reaching for this fall? A spirit that can mix with just about anything. Photo via Wikipedia Commons.

The Bottles Bartenders Can't Live Without

We asked bartenders around the country what versatile spirits they'll be reaching for this fall.

Melanie Asher shares advice at the BYOB seminar

BYOB: Build Your Own Brand

Arm yourself with the skills needed to launch a successful spirits startup.

From left to right: Luke Whearty, Alex Kratena, Matt Whiley, and Nathan O'Neill

Breaking the Mould

The brains behind P(our), Tippling Club, Operation Dagger, Peg + Patriot, and Nomad Bar share their secrets on how to distinguish a beverage program.

The Paloma at Lyn 65. Photo by Kevin Kramer.

Is the Paloma Poised to be the Next "It" Cocktail?

From grapefruit sodas to shrubs to liqueurs, this citrus-based tequila drink is all the rage.

The Skógarfoss Sour is crafted with Brennivín Aquavit, dill syrup, lemon, and tarragon tincture.

Iceland's Up-and-Coming Cocktail Culture

Thanks to tourism and intrepid bartenders, the remote island is undergoing a spirited shift.

First place winner Witek Wojaczek of the Savoy's Beaufort Bar with the judges in St. Petersburg.

In Russia, a Global Vodka Competition for the Ages

After multiple cocktail competitions all over the world, bartenders met in St. Petersburg for their final round.

Bischoff's Singapore Sling is barrel-aged for three months and topped with a pineapple foam. Photo courtesy of Manhattan bar.

Singapore’s Iconic Cocktail Heads for the Barrel

At the grand hotel bar Manhattan, bartender Bischoff breathes new life into his adopted city's namesake drink.

At DiAnoia’s in Pittsburgh, the cocktai list is broken down into five categories: Morning, Noon, Night, After-Dinner, and Amaro.

Back to Bittersweet Amaro This Fall

So long, summer. This Pittsburgh bar aims to educate guests on the many ways to appreciate the unique Italian digestif this fall.

Cocktail recipes aren't so easy to trademark.

Intellectual Property and Cocktails: What Everyone Should Know About Protecting Their Cocktail Creations

From trademarks to trade secrets, there's all sorts of legal issues to be aware of behind the bar.

How to Get Your Bar Team on Board

Three bar directors share how they went above and beyond to get their teams excited, invested, and eager to execute their visions.

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