Training

From beginning his bartending career as a teenager in Melbourne, to a pivotal opportunity at NYC’s Milk & Honey, Attaboy’s Sam Ross exalts the virtues of a strong foundation when it comes to drinks making  When I first started bartending in Melbourne as a brash teenager, I felt like I had a natural style and […]

The author of ‘The PDT Cocktail Book’ and ‘Meehan’s Bartender Manual’ knows we can’t always choose our dream bar design. But we can work with it. He explains how for owner, management and bartenders After 12 years working behind other operators’ bars – including Audrey Saunders’ Pegu Club and a little-known landmark in Madison, Wisconsin, […]

It is true that theory is the foundation to start from, but nothing beats practice when it comes to learning your art, passion or profession. We spoke to three craftspeople to discover how experiences from other environments can influence a bartender’s approach to their craft  It might sound like a cliché, but rarely will you […]

The refreshingly open founder of Hong Kong’s Hungry Ghost (which includes venues Call Me AL and ARTIFACT Bar) and former co-owner of The Pontiac, reveals what it really takes to own a bar business.   The idea of owning my own bar was not foreign to me. I’d opened a couple bars alongside my partner in […]

The most important (and underrated) ingredient of them all: ice had a fascinating history before entering the world of mixology. Today it’s the subject of deep and ever-evolving experimentation – we explore its possibilities  Sometimes considered a hindrance by un-educated guests (who publicly bash bars for using too much of the stuff for either watering […]

With 28 years in the bartending industry, Jeffrey Morgenthaler knows his tekkers. From peeling citrus with cheese slicers to the physics of shaking, he unpacks five techniques he swears by   Last week, as I worked behind the bar as usual – mixing drinks, engaging with guests, and tackling a mountain of dishes – I found […]

A category in its own right, sool encompasses the vast sea of Korean fermented and distilled drinks. From makgeolli to bokbunja-ju, we take a dip into the falvourful world of sool  Korean drinking tradition is dominated by a term that comprises the impressively wide variety of local products, whether fermented or distilled: sool. Etymologically, it derives […]

Jiggers are a mixologist's best friend. With measurements being the key to creating perfectly balanced cocktails, getting the right ratios of ingredients is crucial.

Shaking cocktails does more than just blend your ingredients together. It can also help to improve the texture, get the temperature of the drink just right and add the perfect froth.

Knowing how to correctly stir cocktails can help you to avoid over-diluting your drinks and prevent unwanted air bubbles from forming.

Many popular cocktails require straining when serving, so cocktail strainers are a must-have bar tool. Read about the 3 main types of cocktail strainers, the differences and when to use each one.

Learn how to blend cocktails like a pro to create frozen drinks like pina coladas and strawberry daiquiris.