With so many quality bars around the country, it means a great deal to be labeled as “the best.” From the menu and cocktail quality to the atmosphere and bar teams, a lot goes into being recognized at the top of the industry. Tales of the Cocktail’s Spirited Awards have become one of the most prestigious and coveted honors a bar can attain.

The Gin and Tonic is a cocktail we often associate with the U.K. or here at home in the United States. But if we're looking at how this barroom staple has changed over the years, and we're being objective when we do it, there's no denying the Spanish have mastered the Gin and Tonic. Why? To begin, we have to look at the origins of the drink, and that starts with the British.

Instagram is a great place to get mixology inspiration from professionals and home experts alike, but there are a few cocktail bars we check in on often because of their beautiful imagery, creative recipes, and quality classics.

Bumped, bruised, scratched, and scraped. That should be the description of a prizefighter after twelve rounds, not a bartender after an eight hour shift. But bartending can be a demanding job that is both physically and mentally draining. Luckily, there are ways to reduce stress and injuries for bartenders, and one solution is through bar equipment design.

From sea to shining sea, the United States is filled with high quality cocktail bars as part of the great cocktail revolution. But at the recent Tales of the Cocktail in New Orleans, the Columbia Room in Washington, D.C. took the Spirited Awards honor as Best American Cocktail Bar. The award recognizes the American bar that set the highest standards in the industry and influenced national cocktail trends over the past year. Considerations for the award include menu, bar teams, atmosphere, and cocktail quality.

Whether it's in a hotel lobby, a new trendy restaurant, or a speakeasy, a cocktail bar is often the most profitable location in any food and beverage operation. Because it represents so much potential, it's even more important to consider best practices to help maximize the profitability of this space. Let's take a look at five essential tips for a profitable cocktail bar.

The modern rebirth of the speakeasy can be traced back to the 1990s, but it took the craft cocktail renaissance the last 15 years to really cement it into our everyday bar vernacular. Since then, more and more speakeasies have been established across the country, and in many cases, one of the signature features of those establishments has been the entrances.

Ben Franklin may not have been talking about cocktails when he came up with that proverbial saying, but nowhere does it ring more truly today than behind the bar. Every second is key for bartenders, and proper organization and bar setup saves them time for when they’ll need it most. The craft cocktail movement has led to more complex cocktail recipes, and consequently, warranted the need for bar setups to become more elaborate. That’s why the concept of mise en place has moved from the kitchen to the bar.

With so many quality bars around the country, it means a great deal to be labeled as “the best.” From the menu and cocktail quality to the atmosphere and bar teams, a lot goes into being recognized at the top of the industry. Tales of the Cocktail’s Spirited Awards have become one of the most prestigious and coveted honors a bar can attain.

The Gin and Tonic is a cocktail we often associate with the U.K. or here at home in the United States. But if we're looking at how this barroom staple has changed over the years, and we're being objective when we do it, there's no denying the Spanish have mastered the Gin and Tonic. Why? To begin, we have to look at the origins of the drink, and that starts with the British.

Instagram is a great place to get mixology inspiration from professionals and home experts alike, but there are a few cocktail bars we check in on often because of their beautiful imagery, creative recipes, and quality classics.

Bumped, bruised, scratched, and scraped. That should be the description of a prizefighter after twelve rounds, not a bartender after an eight hour shift. But bartending can be a demanding job that is both physically and mentally draining. Luckily, there are ways to reduce stress and injuries for bartenders, and one solution is through bar equipment design.

From sea to shining sea, the United States is filled with high quality cocktail bars as part of the great cocktail revolution. But at the recent Tales of the Cocktail in New Orleans, the Columbia Room in Washington, D.C. took the Spirited Awards honor as Best American Cocktail Bar. The award recognizes the American bar that set the highest standards in the industry and influenced national cocktail trends over the past year. Considerations for the award include menu, bar teams, atmosphere, and cocktail quality.

Whether it's in a hotel lobby, a new trendy restaurant, or a speakeasy, a cocktail bar is often the most profitable location in any food and beverage operation. Because it represents so much potential, it's even more important to consider best practices to help maximize the profitability of this space. Let's take a look at five essential tips for a profitable cocktail bar.

The modern rebirth of the speakeasy can be traced back to the 1990s, but it took the craft cocktail renaissance the last 15 years to really cement it into our everyday bar vernacular. Since then, more and more speakeasies have been established across the country, and in many cases, one of the signature features of those establishments has been the entrances.

Ben Franklin may not have been talking about cocktails when he came up with that proverbial saying, but nowhere does it ring more truly today than behind the bar. Every second is key for bartenders, and proper organization and bar setup saves them time for when they’ll need it most. The craft cocktail movement has led to more complex cocktail recipes, and consequently, warranted the need for bar setups to become more elaborate. That’s why the concept of mise en place has moved from the kitchen to the bar.