Article by Our Sponsors from australianbartender.com.au Spirits Academy has stepped forward as a driving force behind this year’s Bartender of the Year and the Top 100 Most Influential, reinforcing its position at the centre of education, advocacy, and community within the Australian hospitality industry. In a landscape where attention is earned, not given, this partnership is not just about presence. It…

Article by Our Sponsors from australianbartender.com.au #bartending #alcohol #liqueurs #cocktail #drink

Article by noreply@blogger.com (Whiskeyfellow) from Whiskeyfellow whiskey review by Jeff Schwartz tasting notes advice whisky bourbon scotch irish whiskey single malt ratings reviews

Article by noreply@blogger.com (Whiskeyfellow) from Whiskeyfellow #alcohol #bartending #bourbon #cheers #irish

Article by admin from WhiskyIntelligence.com Welcome to WhiskyIntelligence.com where we'll be gathering information on the whisky industry and scotch whisky news in the form of press releases, newsletters, events, tasting notes and comments.

Article by admin from WhiskyIntelligence.com #dram #whisky #alcohol #bartending #scotch

Article by Kevin O'Neill from Choice Wineries If you’ve ever strolled down the wine aisle at Williams Sonoma or fallen into a late-night Amazon rabbit hole (guilty), you know the wine accessory world can be overwhelming. What do you mean I need an electric aerator that can age wine in .5324 seconds?! $200 decanters shaped like dolphins? Preservation systems that cost more …

Article by Kevin O'Neill from Choice Wineries #wine #bartending #champagne #drink #fortifiedwine

Article by Susan L. Schwartz from A Lush Life Manual Learn how to make a Penicillin with Scotch, ginger, and honey for a modern cocktail that is bold, balanced, and comforting.

Article by Susan L. Schwartz from A Lush Life Manual #cocktail #mixers #bartending #drink #scotch

Article by Susan L. Schwartz from A Lush Life Manual Learn how to make an Americano with Campari and vermouth for a light, bitter cocktail with Italian roots.

Article by Susan L. Schwartz from A Lush Life Manual #cocktail #mixers #alcohol #bartending #drink

Article by Susan L. Schwartz from A Lush Life Manual Learn how to make a Gin Fizz with citrus and soda for a light, refreshing cocktail with a smooth, airy texture.

Article by Susan L. Schwartz from A Lush Life Manual #cocktail #bartending #drink #mixers #gin

Article by Susan L. Schwartz from A Lush Life Manual Learn how to make a Pimm’s Cup with fruit and lemonade for a light, refreshing British summer cocktail.

Article by Susan L. Schwartz from A Lush Life Manual #mixers #cocktail #bartending #drink #whiskey

Article by frodelicious from Good Spirits News Cocktail Kingdom’s newest launches, the Lucky Cat Barspoon and Lantern Mug, bring the symbolism of continued fortune and festive design to the home bar all year long. Inspired by the iconic maneki-…

Article by frodelicious from Good Spirits News #cocktail #bartending #drink #alcohol

Article by HARINI CHITRA MOHAN from Advanced Mixology - Art of Mixology In the modern world of mixology, we often say that you drink with your eyes first. While the balance of flavors - the dance between sweet, sour, bitter, and boozy - is the heart of a drink, the cocktail presentation is its soul. It is the silent ambassador that greets a guest before they ever take a sip. It signals quality, care, and a sense of occasion. Whether you are a professional bartender behind a high-volume craft bar or a home enthusiast looking to impress friends, mastering the art of the visual can turn a simple liquid mixture into a memorable masterpiece. Mastering Cocktail Presentation: First Impressions Matter The moment a glass touches the table or the bar top, a story begins. A clean, thoughtful drink presentation signals to the guest that the person behind the bar is a craftsman, not just a pourer. To master this, you have to look beyond just the liquid and consider the entire physical space the drink occupies. Glassware Selection: The shape, weight, and clarity of the glass are fundamental to cocktail presentation. A chilled, thin-rimmed coupe glass feels elegant and fragile, while a heavy, hand-cut rocks glass feels grounded and classic. Choosing the wrong glass can ruin the

Article by HARINI CHITRA MOHAN from Advanced Mixology - Art of Mixology #mixers #bartending #alcohol #cocktail #liqueurs

Article by frederic from cocktail virgin slut 1 oz Rye Whiskey (Rittenhouse) 1 oz Jamaican Dark Rum (3/4 oz Coruba + 1/4 oz Smith & Cross) 3/8 oz Amaro Nonino 1 tsp Pedro Ximenez Sher...

Article by frederic from cocktail virgin slut #mixers #cocktail #bartending #rum #rye

Article by Rob LeDonne from Chilled Magazine A Jackpot of a Cocktail: TS Steakhouse’s Turning Stone to Liquid Gold

Article by Rob LeDonne from Chilled Magazine #mixers #cocktail #liqueurs #bartending #beer

Article by MJM from Augustine-Bar I have to face it, my first love when it comes to spirits were whiskies. There is just no hiding the fact. This is why, I will try to feature a bit more of them on the blog. A new bottling which I could not stay away from was the Laphroaig 12 Years. This bottling

Article by MJM from Augustine-Bar #alcohol #bartending #bourbon #whisky #fortifiedwine

Article by Susan L. Schwartz from A Lush Life Manual Learn how to make a Singapore Sling with gin and fruit for a complex, refreshing cocktail with historic origins.

Article by Susan L. Schwartz from A Lush Life Manual #cocktail #mixers #alcohol #liqueurs #bartending

Article by Susan L. Schwartz from A Lush Life Manual Learn how to make a Pornstar Martini with passion fruit and vodka for a bold, modern cocktail that is rich and refreshing.

Article by Susan L. Schwartz from A Lush Life Manual #cocktail #mixers #liqueurs #bartending #champagne

Article by Susan L. Schwartz from A Lush Life Manual Learn how to make a Painkiller with rum, pineapple, and coconut for a rich, tropical cocktail with island origins.

Article by Susan L. Schwartz from A Lush Life Manual #cocktail #drink #bartending #rum #mixers

Article by Susan L. Schwartz from A Lush Life Manual Learn how to make a Harvey Wallbanger with vodka, orange, and Galliano for a classic, easy cocktail with a twist.

Article by Susan L. Schwartz from A Lush Life Manual #cocktail #liqueurs #bartending #drink #mixers

Article by Stephen Bradley from VinePair The Scotch whisky landscape of the 17th and 18th centuries was plagued with black market distilleries trying to evade taxes first imposed by Parliament in 1644. For the next 150 years, smuggling would be the main force driving the industry, and a hub of such activity was Campbeltown, Scotland, where Archibald Mitchell went from underground distiller to upstanding founder of Springbank. In many ways, the story of Springbank reflects the modern history of Scotch whisky.

Article by Stephen Bradley from VinePair #scotch #distillery #whisky #alcohol #bartending

Article by HARINI CHITRA MOHAN from Advanced Mixology - Art of Mixology You’ve probably seen a drink that looks amazing, right up until you realize the garnish is just… there. It doesn’t add anything. It’s decoration, and it usually ends up ignored. Gummy garnishes fix that. They actually do something — they hold their shape, add flavor, and turn a garnish into part of the drink instead of something you toss aside. Start Simple If you’ve never made gummies before, keep it easy. Gelatin is the most straightforward option. It gives you that soft, slightly bouncy texture people expect. Pectin works too, but it’s a little less forgiving.  The texture is firmer. Cleaner. But also easier to mess up if your ratios are off. Most people stick with gelatin, at least at the start, sometimes using tools like the best herbal gummy maker to keep batches consistent without overcomplicating the process. The Alcohol Problem This part trips people up. You can’t just pour liquor into the mix and expect it to set. Too much alcohol and the whole thing stays loose.  It becomes sticky. Kind of unusable. A small amount is fine. Enough for flavor. But the base should still be juice, syrup, or something similar. Think of it as a garnish first, not a shot. Flavor Actually Matters It’s easy to treat garnishes as an afterthought. These shouldn’t be. Citrus works with almost anything. Gin, vodka, even tequila.  Berry flavors lean well into rum drinks. Cola or spice profiles can surprisingly fit with whiskey. It doesn’t have to be perfect. But when it lines up, people notice. Color helps too. Not required, but a small tweak can make the whole drink feel more intentional. Tools  A lot of this can be done with basic kitchen stuff. Silicone molds make the biggest difference. They keep shapes clean and make removal easy. No sticking, no tearing. Droppers or squeeze bottles help with filling. Otherwise it gets messy fast. A thermometer is useful, especially if you’re trying to be consistent. And if you’re making these often, some people use a countertop gummy maker. It speeds things up.  More uniform batches. Less guesswork. You’ll even see similar setups used in places like craft breweries and wineries experimenting with small-batch infusions and specialty products. Not necessary. But nice to have. Let Them Set  This is the part people rush. Don’t. If the gummies aren’t fully set, they won’t hold up in a drink. Give them time.  It’s one of those steps that shows up in a lot of candy recipes for a reason. Once they’re ready, you can skewer them, drop them in, or rest them right on the rim. Whatever fits the vibe. Keep Extras Simple If you made too many, just store them in an airtight container in the fridge. They’ll last longer. Keep their shape. Taste the same. No need to overthink it. Why It Works It’s a small detail, but it changes the drink. Instead of something you ignore, the garnish becomes part of the experience. People notice.  They ask about it. They remember it later. And honestly, that’s kind of the point. Explore more simple ideas and creative touches that can elevate your cocktails and make hosting feel a little more fun.

Article by HARINI CHITRA MOHAN from Advanced Mixology - Art of Mixology #cocktail #drink #alcohol #liqueurs #bartending

Article by Steve Coomes from BOURBON & BANTER The nose is simple: dark caramel, oak, ripe cherry, confectioner's sugar, cinnamon and a little ethanol punch that points to what awaits the palate. The caramel hints at richness and the oak whispers "age," and that's encouraging on both counts.

Article by Steve Coomes from BOURBON & BANTER #bourbon #bartending #mixers #distillery #kentucky

Article by from Whiskyfun Home Thousands of tastings, all the ramblings and all the fun (hopefully!)

Article by from Whiskyfun #bartending #bourbon #dram #whisky

Article by Kim Berry from australianbartender.com.au Sullivans Cove has done it again. The Hobart distillery has been named World’s Best Single Cask Single Malt at the 2026 World Whiskies Awards, making it the only distillery in the competition’s history to have claimed the top title four times. The winning whisky is Single Cask No. TD0112, an 18-year-old matured in a French…

Article by Kim Berry from australianbartender.com.au #bartending #whisky #distillery #wine

Article by MJM from Augustine-Bar Here is a remix of the modern classic Naked & Famous with a famous mezcal

Article by MJM from Augustine-Bar #liqueurs #cocktail #mixers #alcohol #bartending

Article by Imbibe from Imbibe Magazine Liven up this year’s brunch celebration with something a little more unexpected and try these spring-ready Easter cocktails.

Article by Imbibe from Imbibe Magazine #cocktail #liqueurs #bartending #bourbon #drink

Article by Stephen Bradley from VinePair As the affordability crisis encroaches into alcohol sales, shots, with their high ABV and relatively cheap cost, look appealing to some Americans. From February 2025 to 2026, Jameson and Fireball were the most common brands listed on shots menus at independent bars and restaurants across the U.S. according to a new report from the research company Ground Signal. Patron, Jagermeister, and Don Julio round out the top five spirits most popular for shots. The survey included menus from chains like Buffalo Wild Wings and Top Golf as a secondary data set combined with the independent brands.

Article by Stephen Bradley from VinePair #alcohol #bartending #cocktail #irish #tequila

Gimlet. I used my homemade cantaloupe syrup but it doesn't cut through the lime. Still very tasty though.

2oz gin
3/4oz fresh lime juice
3/4oz cantaloupe oleo saccharum
1 dash grapefruit hibiscus bitters

Shake with ice, strain, and garnish with lime twist. #cocktail #mixology #bartending

Article by Melanie Tornroth from A Bar Above by Melanie Tornroth | Mar 26, 2026 | Bar Tools, Cocktail gifts, Everything Else, Mixology, News & Updates | 0 comments

Article by Melanie Tornroth from A Bar Above #bartending #cocktail #drink #alcohol #mixology

Article by HARINI CHITRA MOHAN from Advanced Mixology - Art of Mixology The scenes at a modern cocktail bar are not what they were in the 90s. Not only is the decor and the music different, but the bartenders' game behind the bar has evolved to an impressive degree.  Today, mixology is not solely about alcohol. Drinkers want to explore bold flavors using healthier ingredients and seek experiences that differ from the usual spirits. Mixologists are responding to these changes in creative ways. They are experimenting with modern alternatives to create social drinking experiences that feel completely new.  It’s safe to say that the idea of what functional ingredients belong in a cocktail is expanding and shaping the next wave of cocktail culture. Let’s take a closer look at the trends that will drive the mixology game in 2026.  Functional Cocktails Will Top the Menu Functional cocktails are becoming more popular because people want more than just good flavors. They are looking for benefits. Unlike traditional cocktails, functional cocktails are the perfect combination of taste and purpose. Bars and lounges are experimenting with ingredients like botanicals, adaptogens, and mood-enhancing extracts to create drinks with a purpose: to relax, energize, or improve focus.  Bartenders are now more like culinary innovators, studying different ingredients, experimenting with extracts, and designing drinks with purpose. One such interesting development is cannabis-inspired beverages. Products like the Ellora THC-infused Spirit Alternative are creating new options for mixologists who are keen on creating elevated drinks for their customers without using alcohol. The shift reflects consumers’ curiosity for new flavors and their changing preferences in social drinking.  Low-ABV and Zero-Proof Drinks Will Increase For decades, mocktails have been treated as an afterthought. But not in 2026. Low-alcohol or alcohol-free drinks are becoming increasingly popular, just like classic cocktails. Modern bars often have an entire menu dedicated to zero-proof drinks to attract non-alcoholic drinkers. Why the sudden change? The answer lies in the complexity of flavors and how they are layered to balance out sweetness and bitterness. Mixologists are opting for ingredients like fermented fruit, verjus, botanical syrups, and herbal distillates to create depth without relying on alcohol. And the best part is, with so many ingredients and flavors, guests will have options to experiment with and enjoy a fulfilling social experience without the stress of a bad hangover.  Hyperlocal Ingredients Will Take Center Stage Unlike in previous decades, sustainability will have a major impact on the modern mixology scene. Modern bartenders are turning to local farmers for fresh ingredients, seasonal produce, and regional herbs rather than imported ingredients. You might find unique cocktails built from wild berries, local citrus, or freshly grown basil sourced from local sellers.  This shift not only supports local agriculture and boosts the local economy but also gives each drink a sense of place. A cocktail made with ingredients from a specific region adds to storytelling and elevates the bar experience. Savory Cocktails Will Be In the Spotlight Sweet drinks have always been a hit with cocktail lovers. But 2026 will witness savory cocktails having their moment. Think mushroom-infused spirits or tomato water martinis, olive oil-washed cocktails, and seaweed garnishes.  Chefs and mixologists will collaborate more to blur the line between mixology and the culinary world. The outcome will be bold, unexpected flavor combinations that will leave guests pleasantly surprised and keep menus refreshingly exciting. High-Tech Mixology Will Enter the Scene Like other sectors, technology will quietly reshape the cocktail culture. Many modern bars now use precision tools to track acidity and sugar levels and rely on rotary evaporators to retain fresh flavors from herbs and fruits. That said, technology won’t replace creativity. It will simply give mixologists better tools to push their ideas with precision. Final Sip Mixology in 2026 is all about being creative and experimental. New ingredients are opening doors to flavorful possibilities with technology supporting innovation. So, if you are in for flavor, creativity, and experience, the best of mixology is waiting for you.

Article by HARINI CHITRA MOHAN from Advanced Mixology - Art of Mixology #cocktail #alcohol #bartending #mixology #drink

THE FRAT GUY ORDERING THIS DRINK called Kokonut Kamikaze:

Cocktail glass, chilled or rocks glass w/ ice
2 oz. Malibu Rum
1 oz. Pineapple Juice
½ oz. Sweet & Sour mix
Stir and strain w/ ice or build
Lime wedge garnish.
#cocktails
#bartending
#bartenders
#barkeep
#drinks
#recipes

Article by Sarah Strong from VinePair Doom Bar in Philadelphia’s Callowhill neighborhood was born out of a relatively self-serving premise: Owner Justin Holden thought the kind of music he liked (doom metal, best exemplified by Black Sabbath) would make a great backdrop for a bar, and that other people would like it, too. It seems he was right as the spot, which Holden founded with music producer Will Yip, has been busy since its December 2024 opening. It was even recommended by industry professionals in the area when asked about the best new bars in the city.

Article by Sarah Strong from VinePair #mixers #bartending #gin #alcohol #drink