We surveyed over one hundred working bartenders about the shoes they love (and hate) to work in. Here's what we found.

Three published bartenders — Julie Reiner, Tristan Stephenson and Jules Aron — plus a literary agent share their tips for inking a book deal.

Last week in Chicago, Bols Genever kicked off its inaugural cocktail tour celebrating the life and work of Jerry Thomas, the father of American bartending.

A Bacardí Legacy recipe from Kenneth Bandivas, the 2015 Diageo Philippines Bartender of the year.

Michael Ball of Dandelyan shares his recipe for a simple three-ingredient cooler with a surprising additional twist.

Finding a New Orleans-themed bar in Tel Aviv may not be what you'd expect. And yet, French 57 captures the charm and nuance of the NOLA bar scene without getting lost in translation.

Almost every bartender knows the feeling of sore, achey feet after a shift. We spoke with a handful of podiatrists for advice on lessening and preventing pain.

You can treat Dewar's Blended Scotch Whisky just like you would any other whisky by getting out there and trying something new.

Edinburgh's Sam McGarry shares this bourbon, sherry and balsamic cocktail from his bar of the same name.

We chatted with BevSpot CEO Rory Crawford about the company's nifty online pricing calculator (and why they decided to offer it for free).

Jeremy Allen of Hollywood's Minibar pairs effervescent brut rosé with the herbal sweetness of Galliano in this bubbly, festive cocktail.

Do shift drinks improve team morale, or do they disrupt healthy habits and enable peer pressure? We hear from people on both sides of the argument.

Mr. Beam had a deeply profound impact on the spirits industry, from creating award-winning bourbons to inspiring and educating a new generation of distillers.

Justine Bock of Exeter's Bike Shed Theatre describes this smoky, savory mezcal cocktail as "bittersweet and gutsy."

Streets flooded with molasses may sound like the set up for an old timey horror flick, but in 1919, it really happened. But wait – what in the world were over two million gallons of molasses doing in the middle of Boston?

Nicole Sykes of Edinburgh's The Voyage of Buck uses earthy ingredients, like nettle, pine and birch, to complement the tequila in this drink.

Technology is becoming fundamental almost all growth and development, and that includes the service industry. Kristen Hawley of Chefs+Tech tells us what to expect for technology's ever-growing role in bartending (as well as how it's defined 2016).