Cocktails & Spirits

The VinePair Podcast: The Complex Impact of the Mezcal Boom
10 Years After His Passing, Sasha Petraske Still Lives On
Investors Have Become More Selective About Alcohol Investments — for Now
Meet the Winner and Finalists of VinePair’s Best New Bartender Competition
Is All Bottled-in-Bond Whiskey as Transparent as It Was Intended to Be?
How St-Germain Went From Bartender’s Ketchup to Spritz Sensation
Will MGP’s Big Bet on Penelope Bourbon Pay Off?
Anheuser-Busch Screwed Over Its Distributors With Its Latest Canned-Cocktail Moves
Tequila Isn’t the Only Spirit to Use Additives. Why Aren’t We Talking About the Others?
No One Wants to Talk About the Oversupply of Scotch and Bourbon
How America Ruined Its Enviable Position in Global Drinks Culture
If England’s Whisky Industry Is Thriving, Why Is It Still Struggling to Gain Recognition in the U.S.?
Old Potrero Blazed a Trail for Craft Rye Whiskey. Why Is It Perpetually Overlooked?
Bus Bin Bassinets and Bottle Service: How New Parents in the Bar World Make It Work
Long-Term Bar Residencies Have Usurped the Guest Shift
Prestige Alcohol Brands Are Difficult to Build — and All Too Easy to Ruin
Has Tequila’s Stateside Popularity Boosted Tourism in Jalisco?
Dry January Hit Different This Year. Can Bars Afford Its Rising Popularity?
How Tito’s New Distribution Deal in California Explains Beer Distributors’ ‘Total Beverage’ Power
Capturing California in Cocktails With Tone Arasa and Nicolas Torres of True Laurel
In Memory of Francine Cohen, an Industry Connector Who Made Big Things Happen
For the Alcohol Industry, Trump’s Tariffs Look Even More Chaotic This Time Around
Fermentation for Flavor and Opulence With Sebastian Tollius of Clemente Bar
The Cookbook That Became Every Bartender’s Trusted Companion
Shakers Can Break Ceilings: The Rise of Women in Global Cocktail Competitions
How Flavored Whiskey Became a Major Part of Modern Drinks Culture
What Does the Future Hold for Downtown LA as a Cocktail Destination?
The Economics of a Negroni at 5 Top Bars, Visualized
What It Takes to Run a World-Class Non-Alcoholic Beverage Program
Super-Premium Gin Has Struck a Chord With Millennial and Gen-Z Drinkers
Tequila Matchmaker Removes All Tequila Brands From Its Additive-Free List
Hydrosol Martinis and Vacuum Distillation With Miles Macquarrie of Kimball House
Pisco Is Still Searching for Its Place on the American Back Bar
Is Craft Vodka Ready for Its Moment?
Mastering Garnishes With William Elliot of Maison Premiere and Tigre
What Would Eliminating Federal Taxes on Tips Actually Mean for Hospitality Workers?
Clarification and High-Acid Stirred Drinks With Theo Ouya of Bar Contra
Raising the Bar: What It Takes To Succeed as a Bartender Today
Why the Mule Is the Ultimate Workhorse Cocktail
Novel Cordials and Mindful Mixology With Kitty Bernardo of NYC’s Paradise Lost
The Economics of a Martini at 5 Top Bars, Visualized
Fluff It Up: Why the Ramos Gin Fizz and Soufflé Cocktails Are on the Rise
Building Faster Rounds — and Better Drinks — With Attaboy’s Haley Traub
Even Cool Nightclubs Fail — Here’s How the Strongest Survive
The Drinks Industry Has a Huge Carbon Footprint. There Are Solutions.
Who Let the Fizz Out? Why Bubble-Free Booze Is on the Rise
A Fresh Take on Fat-Washing With GN Chan of Double Chicken Please
For Craft Spirit Distillers, a Dark Mood Is Simmering
VP Pro – Spirits