Trends

Bamboo returns as the Martini's low-ABV shadow

Draft cocktails cut Saturday bottlenecks — if prep runs the room

Woven Opens the Blending Room Scotch Usually Hides

Draft Cocktails Work When the Bar Does the Math

Woven Turns Leith Blending Into a Public Workshop

The Spicy Margarita Is No Longer One Drink

Pandan slipped into Tokyo cocktails — quietly, then everywhere

NYC clarified highballs trade haze for speed

Green River Just Dropped a Honey-Finished Bourbon — and the Honey Is Inside the Barrel

5 Cocktail Trends Shaping US Bars in 2026 (v2)

Luke Whearty: "An inflated ego is the worst possible trait in a bartender"

Warren Pang presents Beijing’s 2018 cocktail trends

Tess Posthumus: "I know a lot of guy bartenders who are afraid of getting into a fight"

Suraj Gurung presents Hong Kong’s 2018 cocktail trends

Suraj Gurung: "The problem with many bars is that they do everything their guests ask for"

Hiroyasu Kayana presents Japan’s cocktail trends of 2018

Rogerio Igarashi Vaz presents 2018’s conceptual cocktail trends

Rogerio Igarashi Vaz: "Sometimes, you can learn more in a bar than at school"

Marc Alvarez: You never feel the pleasure of working if you do not learn to count money

Atsushi Suzuki presents Tokyo’s 2018 cocktail trends

Atsushi Suzuki: I considered becoming a suchi chef, but eventually decided bartenders are cooler

Luca Cinalli presents 2018’s Mediterranean trends

Chris Hannah: Cocktails should be enjoyed buy the person who is paying for them, it isn't about those who’s making them

Luca Cinalli: The perfect bar is a place where you can feel at home

Jesse Vida presents cocktail trends on rum 2018

Jesse Vida: If someone on my team isn’t motivated enough, that’s my problem, not theirs

Sung Min Park presents cocktail trends of Seoul 2018

Martin Cate: I won't go on and on about rum unless my guests are interested and ask first

Lorenzo Antonioni presents 2018’s trends for gin cocktails

Michael Mas: Don’t speak at the bar about religion or politics

Fabio la Pietra: At the end of the day, we’re just mixing alcohol, not searching for a cure for all illnesses

Giacomo Giannotti presents Barcelona’s cocktail trends 2018

Karl Too & Shawn Chong: Passion usually determines dream

Paolo de Venuto presents Hong Kong's cocktail trends 2018

Kazuo Uyeda: I depend on ice for 100%

Fraser Hamilton presents cocktail trends Miami 2018

Zoltan Nagy: I’ve been scared as hell during my first time behind the bar

Sebastien Garcia presents cocktail trends of Buenos Aires 2018

Julien Escot: The bar is not an end but the beginning

Yao Lu presents cocktail trends of Shanghai 2018

Dohwan Eom & Jaejin Lim: The wisdom of a barman is in his experience

Aris Makris presents cocktail trends of Paris 2018

Diego Cabrera: Be anxious – constantly search for new knowledge

Jim Meehan: A cocktail menu should reflect and reinforce the concept of the bar

Jad Ballout: A successful cocktail menu needn't be extensive

Fabio la Pietra presents Sao Paulo’s cocktail trends 2018

Markus Blattner: My bar is the treasure island

Bar Shira: Be extraordinary so that patrons would want to invest in you

Antonio Lai: Robots will never replace barmen - drinks are served from the heart

Ales Puta: Bad intention is the main evil in the bar business

Antonio Parlapiano presents Rome’s cocktail trends 2018

Adam Gradziel & Jakub Kozlowski: Stop thinking that you are a bartender. Try to be a good host

Jose Luis Leon presents Mexico’s cocktail trends 2018

Stuart Morrow presents Sydney’s cocktail trends 2018

Yared Hagos: Alcohol should always be kept as a pleasure

Andreas Bergman presents Stockholm’s cocktail trends 2018

Timo Janse: Guests’ tastes can only change if bartenders want them to

Warren Pang: The most exhausting guests are the ones who pretend to be cocktail geeks

Shon Sule: Arguing with the bar’s owner is a bad idea

Olivier Jacobs: Happy guests make me strong

Jeffrey Morgenthaler: A bad bartender cannot manage a good bar

Mikael Karlsson: There are lots of things that are difficult to force me to do

Michael Madrusan: I've never had moments when I wanted to throw it all in. I'm incredibly fortunate

Roy Keidar presents Tel-Aviv’s cocktail trends 2018

Sebastian Garcia: Bar success is in offering what others don’t

Nick Kobbernagel-Hovind: I never lose bets. You wanna bet?

Mauro Mahjoub: Once you try out being a bartender, you will never stop

Chris Bostick: If you want to open your own bar, be prepared to work for it

Dre Masso: The bar industry never stops evolving, that is why it is so interesting

Diego Cabrera presents Madrid's cocktail trends 2018

Lewis Jaffrey: Becoming a great bartender doesn't happen by accident

Josh Harris & Scott Baird: You should forget about sanctity when you open your own bar

Joerg Meyer: The bar business is all about word of mouth

Hidetsugu Ueno: I do only those things I believe in

Gerard Acereda: One day you just start to perceive the bar as your house

Jad Ballout presents Beirut's cocktail trends 2017

Jose Luis Leon: Any bar needs unwritten rules

Greg Sanderson: Every bartender that loves their work can be taught a thing or two

Fabien Marcault: If a bar had a soul, it would probably go to heaven

Laurent Greco: How to get out of a creative crisis?

Charles Schumann: Alcohol is definitely cooler than perfume

David Palethorpe presents Lisbon's cocktail trends 2017

Ariel Leizgold: When you're opening your own bar, you should forget about sleep

Dimitris Kiakos: Cocktails are like top models: good jewelry doesn't mean good taste!

Zoltan Nagy presents Budapest's cocktail trends 2017

Charles Joly: There aren't enough days in three lifetimes to do everything I'd like to

Marc Álvarez: How to prepare fruit chips

Zdenek Kastanek & Michael D. Callahan: In reality, our guests are actually paying to have their minds cleansed without having to do the washing

Timo Janse presents cocktail trends of Amsterdam 2017

Alex Kratena: Time is bartender's main enemy