Cuban rum became an icon in part because it was illegal to bring back to the states. So what happens now that we can get the spirit without breaking the law? Does it hold the same mystique if you don't have to act like a modern-day pirate? We inquired.
When bartender Nathan Churchill found himself in need of a challenge, he packed his bags and took to the open road. He's now visited 43 states on motorcycle, paying his way in guest bartending shifts across the country.
For some cocktail ingredients, creating them in-house makes all the difference. For others, it's just for show. Find out which ingredients are worth the effort and which ones you should leave to the real pros.
Making your bar more sustainable may be easier than you think. We asked bar sustainability consultants and winners of Sustainable Spirits Award Claire Sprouse and Chad Arnholt to share simple practices to make your bar greener.
There's more that bartenders and baristas have in common than a root word — from the way they communicate to the way they keep their workspace cleanly, find out how the craft of serving coffee can inform that of making cocktails.
Garnishes are nearly as old as cocktails themselves, with references appearing in Jerry Thomas' "How to Mix Drinks" book, published in 1862. Find out how and why garnishes developed and which vintage garnishes are worth bringing back.