Mark Vierthaler

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.

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.

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.

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.

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.

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.

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

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.

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.

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.

There's more to gin than Genever or London Dry. Learn all you need to know about Old Tom Gin, as this often forgotten gin makes a resurgence.

In the case of gin, there's more to the debate about shaken vs. stirred, and we present a reason to side with stirred.