This site uses cookies to improve your experience. To help us insure we adhere to various privacy regulations, please select your country/region of residence. If you do not select a country, we will assume you are from the United States. Select your Cookie Settings or view our Privacy Policy and Terms of Use.
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Used for the proper function of the website
Used for monitoring website traffic and interactions
Cookie Settings
Cookies and similar technologies are used on this website for proper function of the website, for tracking performance analytics and for marketing purposes. We and some of our third-party providers may use cookie data for various purposes. Please review the cookie settings below and choose your preference.
Strictly Necessary: Used for the proper function of the website
Performance/Analytics: Used for monitoring website traffic and interactions
Running a successful bar involves more than just crafting perfect cocktails and providing excellent service. It also demands a commitment to health and safety. Ignoring these crucial aspects can lead to hefty fines, temporary closures, and, most importantly, put your customers and staff at risk. A proactive approach, along with a comprehensive bar inspection checklist, is your best defense against these pitfalls and a staple for smooth operations.
“Mai Tais are very tiki in that they’re very hard to balance,” says Kavé Pourzanjani, owner of Paradise Lost in New York City. “All the tiki [drink] problems apply: They’re often too sweet, and if your lime juice isn’t fresh it completely ruins the cocktail.” Though the Trader Vic original ranks among the simpler tiki recipes on paper, its four key ingredients—rum, lime juice, orgeat and orange liqueur—are not an easy combination to get right.
Bar Convent Brooklyn (BCB Brooklyn) , the leading trade event for the bar and beverage industry, returned to Industry City on June 10–11 for its seventh in-person edition. This year’s show delivered another standout experience, offering attendees the chance to explore emerging trends, gain expert insights, and connect with industry professionals from around the world.
Frozen cocktails are one of the greatest perks of summertime, so we’ve rounded up some of our favorite blender recipes. Whip up a batch of one of these frosty treats, kick back and take the edge off of that summer swelter. Baller’s Margarita A blended Margarita with a little sparkle. Bee’s Knees How you serve a classic cocktail when the thermometer’s hovering around the century mark?
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.
Does Malort still ‘belong’ to Chicago? The secret, if there ever was one, about Malort, was out long, long ago. Still, somehow, Malort felt like a “just for Chicago” thing up until about the time that CH took it over. Once they started shipping it out of state and slapping the Jeppson’s name on a bourbon, I knew it was only a matter of time before the special bond between a noxious-tasting liquor and its loving Midwestern big-shouldered populace would be broken.
It may seem odd for Guinness—a deep, dark, robust stout—to play a key role in the latest crop of refreshing summer drinks. But bartenders say its creamy texture and bitter-chocolate flavor add just the right counterpoint to a wide range of cocktails, and it’s showing up in surprising ways. For Taylor Yale, a bartender at Hartley’s in Brooklyn, New York, the inspiration for the Guinn & Tonic was an espresso tonic spotted in a coffee shop.
There’s something irresistible about classic cocktails. From a Margarita to a Smash, these tried-and-true cocktails never go out of style—especially in the summer heat. And especially with bold new twists. Give them a mix! Enjoy this smoky Margarita that blends Gracias A Dios Espadín Mezcal with Bauchant Orange Liqueur for a vibrant balance of citrus, agave, and subtle oak.
There’s something irresistible about classic cocktails. From a Margarita to a Smash, these tried-and-true cocktails never go out of style—especially in the summer heat. And especially with bold new twists. Give them a mix! Enjoy this smoky Margarita that blends Gracias A Dios Espadín Mezcal with Bauchant Orange Liqueur for a vibrant balance of citrus, agave, and subtle oak.
Because of the pervasive heat wave smothering New York and a wide swath of the country, I was craving refreshment in any form. Gazpacho? Watermelon? Mojitos ? Yes, please. It seemed the perfect opportunity to open a bottle of the new mint liqueur from Burgundy-based distillery Pegasus. The Minty Liqueur de Menthe des Alpes delivers exactly what the name promises.
Edinburgh’s Iain McPherson has been voted the most influential figure in the global bar industry, according to Drinks International’s Bar World 100 in association with Perrier.
Strong and stirred or light and bright , rum can do it all. The spirit’s long history in Caribbean classics , tiki culture and tropical locales around the world means that its canon of classics is vast. On top of that, there are many ways to make a Piña Colada or a Mojito. To help you filter through the wide world of recipes out there, we’ve compiled our very best ones, drinks that have been put to the test in our tastings or brought back to life by a group of dedicated bartenders.
The Army & Navy, or just Army Navy, is the kind of drink that makes you feel classy just by saying its name. It’s gin-based, slightly tart, and has been around long enough to have stories nobody can quite verify. Don’t be fooled by the name; this isn’t a government-issued drink. But it does bring a kind of wartime bravado to your glass. A Toast to History (or a Wild Guess?
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
Blooms That Mix Up the Magic Shake-Up Kick Mixing cocktails is a total rush, and a splash of crazy can make it epic. Flowers barge in, tossing color and a flavor kick that fits the bar scene like a dream. If someone’s itching to wow a mate abroad, they might peek at send flowers to Switzerland to send some floral flair. These blooms aren’t just pretty; they slam a tasty twist into your drinks or decor.
Whiskey can work perfectly in summer cocktails, as shown by these three cocktails from Great Jones Distilling Co. Most drinkers default to gin or vodka when temperatures climb and refreshing cocktails call. But according to industry data bourbon sales have increased by more than 40% since 2014, suggesting that more and more of us are likely to have a bottle of bourbon open in the drinks cabinet.
“If only I’d thought of it first,” said every bartender, at least once. It was how I felt back in 2019, at the Ave in Grand Cayman, when I first tasted the Escape (If You Like Piña Coladas) for the first time. The mashup of the iconic Ramos Gin Fizz and the Champagne Piña Colada from London’s Coupette was so simple, yet so clever, and it completely stole my heart (as did my now-wife, whom I also happened to meet and share this cocktail with on said trip).
Coco Lopez Cream of Coconut, the bartender’s favorite for summer is Coco Lopez Cream of Coconut. This National Coconut Day, June 26th, bartenders bring the tropical vibes behind the bar using a timeless favorite— Coco Lopez Cream of Coconut. Known for its rich, creamy texture and unmistakable coconut flavor, this iconic ingredient isn’t just for Piña Coladas anymore.
There are a lot of “rules” when it comes to pairing wine. Full-bodied reds are best with red meat. Seafood is meant to be consumed with ice-cold, crisp white wines. But as it turns out, a lot of these common “rules” for pairing food and wine can either limit the palate or allow one half of the pairing to overpower the other. So we turned to the pros for some advice.
Which whisky cocktail will you choose for your celebrations this 4th July? Photo: OurWhisky Foundation/Christina Kernohan When fireworks burst overhead and barbecue smoke fills the air, nothing complements American independence quite like a well-crafted whiskey cocktail. While the evenings may be perfect for sipping your favourite whiskey neat, the day may call for something longer and refreshing.
Lead singer Carrie Weiland leads Atomic Groove at the wildly popular Belly Up Happy Hour. Photo: PubClub.com By Kevin Wilkerson, PubClub.com San Diego Nightlife Blogger My friend Connie is fun. As in F.U.N. So we she said that I should check out the band Atomic Groove at the Belly Up Tavern during one of its Friday Happy Hours, I followed her advice and went there with her.
The tiny martini walked so the tiny Negroni could run. Photos by Melissa Hom After charming cocktail culture with its chic, mini format, the petite drink trend is evolving—and the Negroni is taking center stage. At spots like Lele’s Roman in Brooklyn, the classic Italian aperitivo gets a playful update with the Baby Negroni Series: a trio of 2 and ½ ounce pours showcasing different styles.
In the world of Kentucky bourbon, Four Roses often stands out for two reasons: its long, multifaceted history, and its use of 10 different bourbon recipes, derived from two mash bills and five individual yeast strains. That breadth of recipes gives Four Roses many levers to pull in crafting flavors across its whiskeys, from the standard 80-proof bourbon to rare and coveted limited-edition releases.
Meet Ben Kelly, the first ever winner of the Maker’s Mark Change Makers competition. Previously from Nine Lives in Bermondsey, he’s now joined the team at NoMad London, something he attributes to the confidence he gained from entering this, his first ever cocktail competition. Before we hear from Ben about his experience, both before and during the competition, as well as his life changing winner’s trip to Kentucky, there’s the all-important matter of the competition and the brief… Like we
Skip to site menu Skip to page content Switch language: translate --> JD Login Menu Search Sections Home News Analysis Features Comment & Opinion Interviews Data Insights Sectors Beer & Cider Spirits Wines Soft Drinks Packaged Water Cannabis Financial & Deals Themes Artificial Intelligence Cloud Corporate Governance Cybersecurity Environmental Sustainability Internet of Things Robotics Social Responsibility Insights Deals Jobs Filings Patents Companies Companies A-Z Thought Leaders Company R
Christopher Hickey, the owner and founder of Draughtwood Mobile Bar in New York, has been a dedicated part of the restaurant and bar industry since 1998. Over the years, he has taken on numerous roles, including barback, bartender, head bartender, manager, and general manager, before founding his own business. Despite starting out in a variety of positions, Christopher quickly realized there was a larger vision at play.
Originally introduced in 1737, Chartreuse is a darling of the cocktail world, starring in drinks like the Last Word , the Bijou , and more. The beloved spirit has been produced in France by the Carthusian monks for over 250 years, and its recipes are fiercely protected. In fact, only two monks in the world know the recipe in its entirety, ensuring that the order is the only group capable of production.
Every year, the World Whiskies Awards crown the best of the best from across the globe, shining a spotlight on the craft, character, and innovation that define today’s finest spirits. While dozens of single malts took top honors in their respective categories, some names rose above the rest, either through the strength of their reputations or the standout nature of their latest releases.
Skip to content Cocktails Expand Vodka Recipes Rum Recipes Gin Recipes Tequila Recipes Whiskey Recipes Bourbon Recipes Brandy Recipes Other Cocktails Infusions Mixers Cocktail Flavor Cocktail Type Cocktails by Occasion Advanced Search Spirits Mixology Expand Bar Tools Cocktail Culture About Us Expand Contact Privacy Policy & Disclosure Pinterest Facebook Flipboard Bluesky Mastodon Search Toggle Menu Search We may get commissions for purchases made through links in this post.
Welcome to Chilled’s Bartender Book of the Month Club, your monthly guide to essential reads for bartenders. Each month, we spotlight a standout book to add to your collection and keep your creativity flowing. This month’s book is SIPSY-DOOZY From a social media powerhouse, a witty and unpretentious cocktail collection featuring both classic and original recipes, vibrant photography, and whimsical illustrations.
Over the past decade, the Aperol Spritz has gone from Euro holiday staple to American warm-weather icon — and it’s not hard to see why. The ratios are easy, the color pops on Instagram, and even the most reluctant cocktail drinker will say yes to bubbles and orange slices. But is there more to the Spritz than just aesthetics and low-stakes refreshment?
Have you just received a bottle of scotch for Father’s Day and are not sure what to do with it? You’re not alone. Maybe it’s a single malt in a smart box. Maybe it’s a blend another family member swears by. Either way, it’s now yours, and you’re wondering how to drink it “properly”. Good news: there’s no one right way. Whether you sip it neat, add water, drop in some ice, or mix it into a cocktail, experts agree the best way to drink scotch is however you enjoy it most.
In the rich and evolving landscape of American whiskey, some bottles do more than just tell a story — they give back. Across the country, distillers are blending tradition with purpose, donating portions of their proceeds to support causes close to their hearts. Among them stands Cold Zero Spirits, a veteran-owned whiskey brand rooted in service, sacrifice, and a commitment to community.
Hey bartenders—The Coramino Cup is back! Co-founder and the hardest working man on the planet, Kevin Hart, along with Gran Coramino Tequila in partnership with Chilled Media, are looking for bartenders who bring it behind the bar! Click HERE to enter! For the third year in a row, Gran Coramino Tequila and Kevin Hart bring back The Coramino Cup—a one-of-a-kind bartender competition that celebrates the under-appreciated and hardest working bartenders in the industry.
When you’re the world champion, all eyes are on your next move — even when it comes to putting away cold ones. Last month, the Czech Beer and Malt Association announced what many saw as unwelcome and apparently shocking news: In the country that regularly drinks the most beer per capita, consumption dropped last year, down to 126 liters, or just over 266 foam-capped 16-ounce mugs for every Czech citizen, including newborns.
Highland Park has released three cocktail recipes designed to showcase their single malt whiskies. The Orkney distillery’s new serves feature their 12, 15, and 18-year-old expressions, demonstrating how premium Island whisky can work effectively in cocktails whilst retaining its distinctive character. We’re big Highland Park fans at The Whiskey Wash, and these recipes offer an interesting departure from traditional serving (read, in a Glencairn).
Skip to site menu Skip to page content Switch language: translate --> JD Login Menu Search Sections Home News Analysis Features Comment & Opinion Interviews Data Insights Sectors Beer & Cider Spirits Wines Soft Drinks Packaged Water Cannabis Financial & Deals Themes Artificial Intelligence Cloud Corporate Governance Cybersecurity Environmental Sustainability Internet of Things Robotics Social Responsibility Insights Deals Jobs Filings Patents Companies Companies A-Z Thought Leaders Company R
Neb Chupin is a Croatian-American actor, producer, and entrepreneur best known for blending his technical background with a passion for storytelling. After earning an engineering degree and working at places like MIT’s Plasma Fusion Center, Chupin pivoted toward the arts, eventually moving into acting and film production. He owned the Italian restaurant IL Fico in Miami from 2002 to 2004, where he also worked behind the bar, deepening his appreciation for food and spirits.
At most wine festivals, few attendees are going to be jotting down tasting notes and cataloging their favorite vintages of the day. More often than not, people go to these events to socialize, drink, and be merry — not necessarily learn. Of course, wineries participate in festivals to ultimately get exposure and boost their bottom lines. But if attendees don’t remember any brand names by the end of the day, what do wine companies actually gain by setting up a booth and pouring up samples?
We organize all of the trending information in your field so you don't have to. Join 5,000+ users and stay up to date on the latest articles your peers are reading.
You know about us, now we want to get to know you!
Let's personalize your content
Let's get even more personalized
We recognize your account from another site in our network, please click 'Send Email' below to continue with verifying your account and setting a password.
67 
Let's personalize your content