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.

For any restaurant’s wine program, successful wine preservation hinges on two major factors: storage and display. Proper wine storage is key to maintaining flavor profiles and quality. Just as important, however, are the conditions in which the wine is displayed. Is your wine program profitable? If not, you’re likely not addressing these pillars of wine preservation.

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.

Baseball and drinking beer. These two American pastimes have gone hand-in-hand over the last 100 years. But the relationship between baseball and beer has had its ups and downs. In the late 1800s, the National League kicked teams out of the league for selling beer. Today, you can’t go one pitch without seeing beer advertisements.

Wine gets better with age, usually. But when improperly stored, wine can take on unpleasant flavors and lose its value. If you're looking for a refresher on how to store those vintage bottles of wine, these wine storage tips will help answer your questions.

All over America, summer revolves around great weather, captivating entertainment, and of course, delicious food and beverage. Name the food, you can likely find it at an amusement park, state fair, or music festival: deep-fried Twinkies, beer-battered bacon-wrapped brats, ice cold beer. Summer festivals bring in huge crowds over several days or weeks during the season. And if there’s one thing these folks want to do, it’s eat and drink.

With their lower initial cost and ease of maintenance, air-cooled beer systems could be an attractive and cost effective option for many operations. Perlick is excited to announce three new factory engineered, air-cooled beer system options. The one that is perfect for your operation will depend on the proximity of your bar to your walk in cooler, the number of beers you want to serve and your style preference.

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.