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Chilled 100 Bartender Maxwell Berlin for Quartz Bar in Phoenix, Arizona creates original cocktail, Yuz’ Got Served, using Breckenridge Bourbon Whiskey in celebration of Father’s Day. “Rolling into the warmer months of spring and summer in the desert, I envisioned this cocktail as a tribute to dad relaxing poolside, enjoying his Father’s Day. It’s a refreshing and intricate Breckenridge Bourbon Cocktail.
Tucked into Houston’s chic River Oaks neighborhood, upscale Italian restaurant Zanti is putting a fiery spin on the classic margarita. The Margarita Pastor is a bold, tableside-flamed cocktail that reflects the vibrancy of Houston’s culinary culture. Made with a house-infused blend of Morita pepper, pineapple, and orange juice, the drink strikes a perfect balance of smoky, sweet, and spicy.
Last year Baba au Rum celebrated 15 years since opening its doors. A key bar in putting Athens on the map for contemporary cocktail culture it’s picked up its fair share of awards, most recently taking home the World’s Best Spirit Selection presented by Tales of the Cocktail Foundation in 2024, and is a regular on the World’s 50 Best bars list, currently sitting at No. 17.
Driven by a diverse and exciting ecosystem of passionate, ambitious, and often young entrepreneurs, the Food & Beverage (F&B) sector is a highly competitive environment full of immense challenges and exciting opportunities. Expert Market’s 2024 industry report, sponsored by Toast, is informed by a survey of 522 U.S. food and beverage professionals, from restaurant owners to food service managers, providing insights into the real-time challenges and opportunities within the industry.
Romer House Waikīkī—the island’s only adults-only hotel—adds a final flourish to its clubhouse-style oasis with the arrival of The Lei Stand, Honolulu’s treasured cocktail bar, now open on property. Photos by Brooke Fitts Launched in tandem with Hawaiʻi’s iconic “May Day is Lei Day” celebration, the opening honored the lei as a timeless symbol of love, aloha, and community.
For a basic home bar setup, there are a few essentials: a jigger, mixing glass, shaker tin, bar spoon, strainer, hand juicer, and a few nice glasses. But beyond the bare necessities, there is a whole world of fancy gadgets that exist as wants, not needs. We’re not just talking about cocktail gear. There’s doodads for beer and wine, too, all designed to either solve trivial problems or to get the full potential out of a certain beverage.
A restaurant bar is a unique beast, but managing one inside Australia’s most iconic building, the Sydney Opera House, is a whole other level. Editor Kim Berry talks to Bennelong bar manager, Taka Shino, about what it takes. Taka Shino You work at the restaurant, Bennelong, in possibly the most iconic building in Australia and recognised worldwide. What impact does that have on the restaurant and its bar?
A restaurant bar is a unique beast, but managing one inside Australia’s most iconic building, the Sydney Opera House, is a whole other level. Editor Kim Berry talks to Bennelong bar manager, Taka Shino, about what it takes. Taka Shino You work at the restaurant, Bennelong, in possibly the most iconic building in Australia and recognised worldwide. What impact does that have on the restaurant and its bar?
The world of bartending has evolved from merely pouring drinks to creating intricate, balanced cocktails that delight the senses. For aspiring bartenders, formal mixology training and recognized certifications can make a significant difference in skill level, credibility, and career prospects. Whether you aim to work in a high-end cocktail bar, cruise ship, or start your own lounge, investing time and effort in reputable courses is essential.
It’s fickle and delicate. It’s ancient and ethereal. Pinot Noir is one of the most fascinating grape varieties on the planet. Originally from France’s esteemed Burgundy region, Pinot Noir is the grape behind some of the world’s most expensive and prestigious wines, but that doesn’t mean it’s completely inaccessible. There are great, wallet-friendly expressions of Pinot Noir to be found around the world.
A timeless cocktail steeped in history and simplicity. The Old Fashioned 50ml Four Roses Bourbon 10ml sugar syrup 3 dashes of bitters Combine and shake ingredients with ice Garnish with an amarena cherry The origins of the Old Fashioned go back to the early 1800s, when the term cocktail first started being used. In those early days of cocktail discovery, it was defined as a “stimulating liquor” made from any kind of spirit, sugar, bitters, and a splash of water.
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In an ever-evolving industry, building and retaining loyal customers is critical to the success of any restaurant business. Join Lauren Barash, VP of Brand Marketing at Full Course, as she delves into the world of restaurant loyalty programs, and reveals the top five essential strategies to optimize your approach! This webinar will explore: Loyalty trends and what you should be focusing on 📊 Actionable insights and ideas to help you develop the most powerful and effective loyalty program
Blanton’s Original Single Barrel has claimed the prestigious title of World’s Best Single Barrel Bourbon at the 2025 World Whiskies Awards , confirming what many bourbon fans already knew. Buffalo Trace’s flagship single barrel has built a cult following that’s hard to ignore. I’d drink it more often myself if my bank balance allowed.
Register/Login You are not logged in. Close [x] User name: Password: remember me Log in You are not logged in. Forgot Password? To subscribe, click here Home » News » Bar news Kathmandu’s Barc wins Michters Art of Hospitality for Asias 50 Best 12 June, 2025 By Eleanor Yates Kathmandu’s Barc has been named the winner of the Michter’s Art of Hospitality Award as part of Asia’s 50 Best Bars 2025.
Lochranza Distillery is celebrating 30 years since its stills became active in June 1995. Credit: Isle of Arran Distillers The Isle of Arran’s Lochranza Distillery reaches a significant milestone this month, marking 30 years since spirit first flowed through its copper stills on 29th June 1995. The achievement positions the facility as one of Scotland’s most enduring success stories from the 1990s whisky revival era.
“What makes something worth it?” It’s a question we ask ourselves often in this space—whether as brand founders or consumers ourselves. Lately, it’s been top of mind again in the US market. The cost of living is rising, people are watching their budgets, and alcohol alternatives are, more than ever, part of the pricing conversation. At the same time, headlines are piling up about tipping fatigue, $25 martinis, and general sticker shock in the hospitality industry.
Editor’s note: This review was originally published in October 2021. It was updated and republished in June 2025. My journey in whisky began as many others’: with a misstep in college that led to over a decade of avoidance of brown liquor as a rule. As I matured, so did my palate and my desire to give it a go once more. That is when I was introduced to the world of single malts.
Howdy, label-loving friends! Hot on the heels of the newest Rev barrel-aged labels comes this late entry, which I’ve decided is… The New Illinois Beer Label of the Week: “Silken spice with apple reverie.” That’s just fun wordsmithing there, Revolution. Untappd shows that this has recently been brought back at the taproom, and I definitely think this label is a visual improvement over the previous version.
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The day after Christmas is typically a super-slow time for breaking news, especially in beer. Man drinks nine spiced Christmas ales! Tune in at 11 to hear about his hangover cure — leftover ham! But on Dec. 26, a tantalizing post appeared on the BeerAdvocate forum. During a recent shopping trip, a North Carolina beer drinker found a 6-pack of Newcastle Brown Ale , an easygoing British classic bearing an iconic blue star on its label.
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We don’t hear a lot from Oban , arguably the most boutique distillery in Diageo’s impressive Scotch stable. Its core offerings include only three expressions, not counting an annual Distillers Edition and the occasional one-off release, lately as part of Diageo’s Limited Edition line. When I visited the distillery last year, I was told that it produced just 1 million liters annually, a fraction of what most operations produce.
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The Jersey City Fire Department has benefited from a $40,000 check, thanks to Proper No. Twelve’s community efforts. Credit: Proper No. Twelve Proper No. Twelve Irish Whiskey has launched the One for All Project, a major nationwide initiative targeting the severe funding crisis that affects fire departments across America. The whiskey brand has committed $500,000 to support firefighters through equipment grants and facility upgrades.
Australia’s Treasury Wine Estates (TWE) has unveiled a new in-house facility for low and no alcohol wine production. The $15 million facility, situated.
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Our last encounter with Venezuela’s Ron Diplomatico Single Vintage expression was its 2007 release — though that release hit the market only a couple of years ago. Now Diplomatico is back with a follow-up from 2013. As is common with its rum releases, this is a blend of three different distillates, drawn from column, pot, and and hybrid still production, all made from molasses and cane honey.
Dual-nationality North American whisky Whistlepig has announced the appointment of Charles Gibb as the company’s new chief executive officer. Gibb joins.
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Asahi Super Dry, Japan’s number one lager, is helping pubs & bars maximise sales from high value rugby fans with a £2m campaign to support its status as official beer of the Women’s Rugby World Cup 2025. The campaign will include high-level media advertising and influencer marketing, backed by tournament ambassador Ellie Kildunne, as well as expansive physical and digital on-trade support.
As Bryan Winslow worked to open a brewery in Austin, Texas, he faced a conundrum common to contemporary beer: What could he brew to stand out in a crowded market? Even then, in the mid-2010s, Texas was thick with IPAs and pilsners, two styles with proven track records of pleasing crowds of drinkers. Winslow grew up near Houston, harboring fond memories of pinching Saint Arnold Brewing’s Fancy Lawnmower, a kölsch-style ale, from his friend’s dad.
We all know the name, the look, the bubbly bliss of Veuve Clicquot Champagne. It’s the kind of luxury that’s hard to miss: a deep green bottle belted in solaire yellow, regal and poised and full of effervescent joy. Once you pop it, a glass full of sparkle. But we all know Veuve Clicquot for another reason (and not just because life’s precious moments often demand an exquisite glass of bubbly).
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