Mark Vierthaler

More from Mark Vierthaler

Brand Ambassador Colin Asare-Appiah's Secrets to Success

Bacardi senior portfolio ambassador Colin Asare-Appiah has worn nearly every hat in the industry. That experience, coupled with his immense commitment to the craft is what sets him apart.

Drunken Socialism: How Break-Even Bottle Programs Boost Your Bar

It may seem counterintuitive, but selling rare spirits at cost by the ounce can bring lucrative business to your bar. Learn the virtues of break-even programs and consider bringing high dollar bottles to your guests.

Tips for Substituting Ingredients Behind the Bar

For a bartender, there are few worse feelings than reaching for a bottle while mixing a drink, only to find it's empty. Learn how to improvise when circumstances call for substitutions behind the bar.

A man behind a bar in front of many people at the bar.

The Surprising Way to Instantly Improve Your Bartending Skills

Some of the industry's greatest bartenders came from the world of theater — which makes sense, given the similarities between the bar and the stage. Here are five reasons a theater class will improve your skills as a bartender.

The Science of Salinity in Cocktails

How does salt change the foundation of a drink? Here's what you need to know about the science of salinity — and why you should start stocking a saline tincture behind your bar.

A Guide to Simple (and Not-So-Simple) Syrups, Plus 9 Creative Recipes

We explore ways to employ and appreciate this behind-the-bar staple, and share a few of our favorite recipes with everything from sweet corn to black pepper.

Why the Reverse Shake Yields Perfect Egg White Foam

How do you achieve a perfectly foamy egg white cocktail without diluting it? We tell you why the reverse shake is the answer.

Bar with a large selection of vintage bottles on display

The Value of Adding Vintage Spirits to Your Bar

Are customers actually drinking that 1762 cognac on the shelf of your bar, or is it more of a showpiece? We talked with Salvatore Calabrese and Jack Rose Dining Saloon owner Bill Thomas for their thoughts on the power of vintage spirits.

Four glasses, one of which has dark rum in it.

Welcome to the Rhum Revolution

From small-batch rhum agricole to high-end premium labels, the rum category is poised for major mainstream popularity. Here's what you need to know.

A bar with a gravel parking lot in the middle of a remote area.

Bringing Craft Mixology to Your Rural Bar

Not sure how to bring craft cocktails into your rural community? A bartender and cocktail writer from southwest Kansas tells us how to make it happen.