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Articles in "bar"

Craigie On Main Bartender, Ted Gallagher, Shakes up Something Peppery and Sweet.

Seasonal and Savory, Jeff Hollinger's Tribute to Summer

Mercat a la Planxa's Jake Daniken shakes up something sweet, spicy, and sour.

Bay Area beer expert becomes first woman & youngest person as Master Cicerone

The ultimate winter drink!

If we want bartending to stand alongside the other culinary arts, we need to start approaching the job as a true culinary profession. 

Beverage operations have to be hitting on all cylinders to crank out maximum revenue.

Punching up Performance

Give beer the respect it deserves---don’t hide it on the back page of your bar menu!

On 13th August, Scotland's oldest lady, Janet Roberts, celebrated her 110th birthday in the company of family and friends.

Bars typically operate on the principle that the customer already knows what drink he or she will have.

A closer look at two of Latin America's most misunderstood spirits.

Mix two parts fruit, one part spirit, and liberal dash of sunshine-refreshment.

Glassware has an enormous impact on the success of every beverage program, regardless of the operation’s demographics or degree of sophistication among clientele. Nothing accentuates the appearance of a cocktail or so profoundly influence

Considering the potential for good profits from your bar program, it is increasingly important to assemble a bar team that work well together, back each other up, and share responsibilities.

Gin is a clear, mostly unaged spirit that derives its flavor from a variety of fruit peels and botanicals, most notably juniper, which by law must be the prominent flavor ingredient. 

Bars are often nickled and dimed into ruin, or considering today’s high prices, they’re quartered to death. And it happens with almost every flick of the wrist. The culprit is lax or nonexistent portion controls. A drink’s sal

Apart from skilled and curious mixologists, who else knows about bitters, that underappreciated collection of “secret” potions on the backbar? Within this category are complex spirits that stimulate the appetite, aid digestion, and

Most bar managers need to develop a comprehensive strategy of training, promotion, pricing, and tasting---perhaps the most important factor in debuting a new product.

The keys to making and serving great punch are quite simple. First, as in making any wonderful libation, utilize premium ingredients, from spirits, wines, and sparklers to fresh, seasonal fruits and juices. 

Turn your patrons on to classic and new aperitifs to stimulate your clientele’s juices and curiosity---and fatten the check. 

A little simple math should dispel that myth. If less than half of the American adult drinking-age public admits to consuming alcohol, that means that just about half would prefer to be seen drinking something without alcohol in it.

Even in Portland, a city with so many microbreweries and brew pubs that it’s been nicknamed “Beervana,” the handpicked and constantly changing lineup of esoteric labels at Higgins is a standout.