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

The 11 Best Airport Bars In America

Vinepair Staff -

There is no such thing as delay free traveling. At some point or another we’re all going to face the dreaded delay, miss a connection, or worse, get bumped from a flight. But thankfully, the place we often head to drown our sorrows – the airport bar – is becoming much nicer than it once was. What used to be places with pretty terrible food and bad drinks are upping their game, even rivaling some bars located outside of the airport. These are the best airport bars in the United States right now. Click Here To Read More!

The 50 Best College Bars In America - 2015

VinePair Staff -

Maybe you’re in college. Maybe you wanna go to grad school because, well, the job market. Or maybe you’re a nostalgic alumnus looking to drink the way you did in the old days. Whatever your motivations, we’ve got the place to get your scholarly libations. No surprise, you’ll find a lot of overlap (think fish bowls, $3 Fireball, cheap pitchers, manic football fandom, and even DJ sets). But even if college bar experiences tend to repeat themselves from place to place, it only matters if it’s special to you. If you got drunk, punched, kissed, or all of the above at any of these bars, kick back and enjoy the memories. Click here To Read More!

Hollywood and Booze: An Enduring Marriage

By WILLIAM GRIMES - NOV. 19, 2015 - The New York Times

Soon after the first reel of celluloid unspooled in Hollywood, the cocktail shakers began chattering. When Garbo first spoke, in the 1930 film “Anna Christie,” she ordered a drink: “Gimme me a whiskey, ginger ale on the side. And don’t be stingy, baby.” Mixed drinks loom large in the movies because they can do all sorts of things, and send all kinds of messages. They can establish character, set up a romantic scene, introduce a plot twist, ignite a gag. Click Here To Read More!

The Craft Beer Boom: Big Liquor Cashes In On Millennial Favorite

By Ryan McQueeney - Yahoo Finance

Over the past several years, the craft beer market has exploded. Now, Big Liquor is desperately trying to cash in on the craze by scooping up some of America’s favorite microbrews. For example, Constellation Brands STZ, makers of Corona, Modelo Especial, and Svedka, announced Tuesday that it will be purchasing Ballast Point Brewing & Spirits, a California-based craft brewery, for $1 billion. Click Here To Read More!

Drink Here Now 2015

173 bars. 12 categories. 44 cities. Welcome to’s Drink Here Now, a celebration of the country’s greatest, most distinctive bars. To select the winners, we enlisted some of the most knowledgeable and influential drink-world people around. Then we put them to work pinpointing the essential places to drink in the USA at this moment in each of the following 12 categories: Click Here To Read More!

First major restaurant chain tests no tipping

Jenn Gidman, Newser staff 8:06 a.m. EST November 12, 2015 - USA Today

(NEWSER) – Put away the calculator and enjoy dessert: There's no more tipping at Joe's Crab Shack, the first national full-service chain restaurant to test a no-tipping policy, Consumerist reports. In a conference call last week, Ray Blanchette, CEO of parent company Ignite Restaurant Group, told investors that 18 of its 131 units are trying out the no-tipping policy that began in August, making up for lost tips by upping servers' starting minimum wage to $14 an hour from $2.13 (exact pay depends on work performance), Restaurant Business Online reports. The goal: to prevent staff turnover and improve service. "I personally believe tipping is an antiquated model," Blanchette said in the call, per the OC Register. "The no-tipping service model gets us above the fray with regards to the increased minimum wage conversations that seem to be happening all over the country." Click Here To Read More!

Makers of China's 'Firewater' Baijiu Fight to Make a Splash in U.S.


BEIJING — Its nickname is "firewater" and, to the uninitiated, that's exactly what it tastes like. Now, the makers of China's national liquor and world's most-consumed hard liquor, baijiu, are fighting to make it a fixture in U.S. bars. Click Here To Read More!

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