Bartenders predict 2026 will bring refined classics, elevated NoLo hospitality, savory depth, mini cocktails, and bars ...

From ice-free Martinis to drinks crafted with invasive jellyfish, cocktails are increasingly being shaped by seasons, ...

For the past five years, we’ve been diving deep into the world of cocktails, with bartender Jason O’Bryan—now the lead mixologist at Michelin three-star Addison—building an incredible library of the ...

For the past five years, we’ve been diving deep into the world of cocktails, with bartender Jason O’Bryan—now the lead mixologist at Michelin three-star Addison—building an incredible library of the ...

The summer travel season is in full swing and with July ushering in a new quarter, you might even have some lofty goals. Whether that means celebrating on a yacht in a tropical destination or learning ...

The AI Barmen is meant to behave like an actual bartender that sees you, talks to you, remembers you.

Prairie Rose is Food & Wine's senior drinks editor. A trained sommelier, cocktail book author, and wine and spirits educator, in addition to Food & Wine she is also the senior editor of Liquor.com.

The first sip of a great cocktail can be an almost magical feeling, whether it be a spicy tajin-rimmed mezcal mule, a Negroni sbagliato with prosecco in it or even a bubbly, refreshing sparkling wine.

“There’s an app for that” is a contemporary catchphrase for a reason — smartphone users can find quite literally everything on their device’s application store. In the beverage industry, there are ...

When you're at a happy hour or out on the town, the last thing you want to worry about is wasting $20 on a bad drink. But that doesn't always mean you should just stick to something basic. Business ...