Alcohol Bar Management Mixology 
Mixologists
MARCH 28, 2025
Introduction: The Ascent to Mastery: Why Advanced Mixology Matters for Bartenders In the fiercely competitive world of bartending, merely knowing the basics is insufficient for true distinction. We will explore the science, art, and business of advanced mixology, giving you the tools to become a true master of your craft.
Imbibe Magazine
FEBRUARY 12, 2025
Edgar Davies (left), bar manager at Front/Back Accra at a pop-up at Talking to Strangers in Cape Town. They do not use alcohol procured from a third party and then add flavor to make their drinks. In most of Francophone Africa, these bans [on palm spirits] became law and highly enforced.
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VinePair
AUGUST 27, 2024
Bartending in most modern restaurants and craft cocktail bars has become considerably more knowledge-intensive, and consumers are more educated about mixology. Today, even average bar guests have all its variations committed to memory. Now bar managers are asking, ‘What is your background?’
VinePair
JULY 25, 2024
The cocktail, called “Under the Purple Sea,” looks much better than it tastes — somewhere between an alcohol-spiked Pacific Cooler Capri Sun and Sour Patch Kids watermelon candy. over the past several months, I can say with confidence that, while some bars show signs of improvement, chain restaurant mixology remains a mixed bag.
VinePair
DECEMBER 10, 2023
Unless you’re partying with a very specific crowd — or vacationing with one highly ambitious Brit — chances are that gin isn’t dominating any alcohol-adjacent conversations that arise. Consider this brand-new release your comprehensive tour through the rich history of Black mixology.
Bar Magazine
APRIL 22, 2024
It is their commitment to pushing the boundaries of mixology which, no doubt, led to Eve’s inclusion in the UK’s Top 50 Cocktail Bars 2023. What’s more, Adapt ensures inclusivity and now over 80% of the menu can be enjoyed in non-alcoholic form, allowing every guest to experience the temptation that awaits at Eve Bar.
VinePair
SEPTEMBER 24, 2024
Suzy Critchlow, bar manager, Pascual , Washington, D.C. Gabriel Morales, bar manager, Sexy Fish , Miami “I like to use Lost Explorer Espadín Mezcal infused with cilantro and finished with fresh lime juice, house-made celery, and serrano syrups. It shines without overwhelming any of the other ingredients.
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