Last week I bought a cantaloupe and promptly forgot about it until several days later, when the ripeness that had made me choose it in the first place was threatening to approach rotten. Fortunately I ...

Valentina Panic loves foam. While attending bartending school in 2010 in her native Serbia, she was particularly fascinated by a class on making foams out of spirits. Shortly after arriving in Denver ...

Michael Allmandinger hasn’t been in the bartending game as long as some, but he’s already getting buzz for his creative drink menu at The Parlor, which he took over after Joshua James left to go to ...

We dropped by the Cosmopolitan of Las Vegas to get some insider tips on making a jazzed-up cocktail. Here, Mariena Mercer, chef mixologist at the Chandelier Bar, demonstrates how to make one of their ...

Pour into glasses. Strain the cocktail into a glass, making sure to include any foam produced. Start with a dry shake. Shake ...

At Il Bistro’s happy hour recently, I combed barman David Nelson’s menu but found no splashy grapefruit-and-lemon foam cocktails like those he once served at Spur Gastropub. Nor is this drink menu as ...

What’s the first thing that comes to mind when you think of egg whites? A healthy omelet, maybe, or a frothy mousse, but you should also think drinks: egg whites are one of the most underappreciated ...

The Dog Penn, a private dog park and bar in Pittsburgh’s Strip District, offered its patrons Monday all the accoutrements of a fantastic Labor Day celebration. A bartender was ready to sling cocktails ...

This is part of an ongoing series entitled Bar None, which explores local bartenders' favorite ingredients, familiar haunts, tipple of choice and “scientific” methods. Each week, a topic will be ...