This site was founded by professionals with over 34 years in the hospitality industry including training people to become professionals in the industry as a resource for professional bartenders and mixologists. On this site you will find a wealth of information including:

  • A community forum where green horns and old hands alike can trade experiences and ideas
  • Links to Bartending Schools and State certification Courses
  • A large recipe database with a review and ratings system
  • An online store to purchase bartending supplies
  • An Amazon bookstore chock full of great reference books
  • Online job database
  • Bartending videos
  • A link exchange with other websites
  • An online magazine with important information on new product offerings and Legislation related to the industry

Tequila pilgrimage: Mexican town celebrates signature spirit

Mark Rogers, Special for USA TODAY

After a visit to the Mexican town of Tequila, you’ll never approach drinking the spirit in the same manner. Your mind will swim with memories of the heady molasses smell of roasting agave, the subtle differences in color between types of tequila, the beauty of the agave fields bordered by mountains and the ringing of the church bells in the town square.

Tequila is a "Pueblo Mágico" (Magical Town). These are small towns promoted and protected by the Mexican government as places of special heritage and history. Most visitors to Tequila are day-trippers from cosmopolitan Guadalajara, 37 miles away. Click Here To Read More!


Meet Jeremy Salmon, one of our friends from Louisville, Kentucky’s Garage Bar. If that name sounds familiar, it’s because he was announced as the NuLuDays Holiday Cocktail Challenge winner – two years in a row.

Garage Bar is housed in a former auto service garage in downtown Louisville’s NuLu neighborhood. A nod to its roots as a historic saloon, the casual spot serves up draft and bottled craft beers, wine, seasonal cocktails and Kentucky Bourbons.

We took some time to sit down with Jeremy, over Bourbon of course, and got to know a little bit more about his job…Click Here To Read More!

Fighting big beer: Billionaire Sam Adams founder tells his story in Michigan

Amy Sherman -

KALAMAZOO, MICHIGAN - Craft beer pioneer Jim Koch started Samuel Adams in 1985 after finding his great-great-grandfather's recipe for "Louis Koch Lager" in his attic.

One of the pioneers of the craft beer movement, the founder of the Boston Beer Company comes to Michigan this week. He'll offer lessons learned to members of the Michigan Brewers Guild, which is holding its annual conference and trade show this week in Kalamazoo.

"I've been brewing Sam Adams for 33 years, before anyone in the room was making craft beer. As one of the originals, this gives me a different perspective, because in the last 10 years, craft brewing has been hot. It's been something that is almost trendy, and it has become kind of mainstream." Click Here To Read More!


Dan Gentile -

Just like servers and baristas, bartenders make mistakes. But instead of acting like another entitled patron and telling them how to do their very demanding jobs (which really pisses them off), we thought the only way to get real insight into the pitfalls of the profession was to ask people who are actually in the weeds. Here's a list of the most common mistakes bartenders make, straight from bartenders' fernet-loving mouths.

Shake Manhattans

"There are a lot of things that bartenders do wrong every shift, but one of the main ones that I've noticed is shaking Manhattans. Manhattans are delicate and should always be stirred to complement the bold flavors of the rye whiskey, never shaken. Another issue is flipping the small shaker tin upside down and dropping it into the large tin to strain, instead of using the correct strainer. Not only is this technique a sign of laziness, it's also extremely unsanitary and should never, ever be used by any bartender.” -- Kris Rizzato, bar manager at Bankers Hill Bar + Restaurant (San Diego, CA) Click Here To Read More!

We predict Atlanta’s top 5 cocktail trends for 2017

Beth McKibben -

Drinking in 2016 brought us amaro, orange and canned wines and the rise of gin and tiki. So, what does 2017 have in store for adventurous imbibers like us? We did a little research over the holiday break, chatted with a few industry experts and waded through waist-deep lists of predictions to find the five forecasted booze trends we think will make their mark in Atlanta this year.

1. Low-ABV We told you last year about the beauty of drinking low-proof aperitif cocktails. But, not all low-ABV cocktails contain bitter amaro and fizzy water and are topped with bubbles. In 2017, look for cocktails whose base spirits include sherry, vermouth, sake, port and chianto. These low-octane drinks are lighter on proof but still big on depth of flavor. Try a sherry cobbler containing the fortified wine, sugar and citrus. For whiskey drinkers, a reverse Manhattan is a great alternative to its boozy big brother with the recipe reverting to the original formula of two parts vermouth to one part rye. Click Here To Read More!


by Margarett Waterbury -

2016 has been quite the year for whiskey.

We’ve seen new distilleries—some quite remarkable—pop up across the United States, and the world. We’ve seen established brands become more experimental, and we’ve seen collectible whiskies elevate the category to dizzying new heights. But we’ve also seen seen prices skyrocket, age statements vanish, and acquisitions heat up across almost every tier of the industry.

What will 2017 hold? As the managing editor of The Whiskey Wash, I can say easily we’re betting on more of the same. As whiskey’s fan base keeps growing, brands will continue to grapple with high demand, and many of the investments they’ve made in capacity and infrastructure are still years away from impacting stocks. In the spirit of the new year, here are our predictions for 2017—the good, the bad, and the flavored. Click Here To Read More!

Get Your Laws Off My Bottle

Chris Manis -

We don’t often think about how the products we use end up on the shelves of our stores, and in our homes. We know that milk comes from cows, and someone has to milk those cows, and gasoline starts as oil (which comes from dinosaur bones or something weird like that?) and then people drill it, and somehow my car drives. What happens in between to get that milk in your glass, or that gas in your car isn’t very interesting to most people. Even the most elegant logistical systems would rank pretty low on the party conversation scale, but when it’s your business to fuel those party conversations, it’s rather important to understand how our drinks get in the glass.

A recent move by the Division of Liquor Control has put many bar owners, and bartenders, specifically in the craft cocktail world, in a tough position as they try to navigate the often murky waters of our control system, to obtain specialty spirits they have come to rely on, that will soon no longer be available. In an email sent out on September 9th, the Division of Liquor Control outlined their plan for a “Warehouse Inventory Reduction” designed to “optimize the inventory available within the contract liquor agencies.” Attached to that email was a list of products that would need to be removed from warehouses immediately, and would no longer be available for order by state agencies. Why are these products being targeted? Click Here To Read More!

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