Planet of the Grapes TM_BZ_PGITAL_FI_001

Italy is one country where sparkling wine cocktails are part of everyday life. Go into any Italian bar during happy hour and you’ll find a big bucket full of chilling bottles of prosecco, a rail full of Aperol, Campari, and vermouth, and bartenders churning out a steady stream of spritzes.
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Wine 101 TM_W1_SPARKL_FI_001

When we talk about bubbles and wine, the conversation inevitably always begins with champagne, heralded by many as the greatest sparkling wine in the world.  I’m talking about the real deal, of course — the fancy, elegant, complex sparkling wine that can only come from Champagne, France — not that $6 bottle of flavored Andre or $8 Korbel labeled as California “Champagne.”
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Booze

Cocktails for a Crowd

Don't get stuck behind the bar at your next party – here's how to craft perfect, hands-off, scaled-up drinks

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Every mixologist worth his or her shaker is trained to craft a delightful cocktail for one. But is it possible to duplicate that delight on a larger scale?

If you’ve ever been to one of the growing ranks of cocktail conferences, such as Tales of the Cocktail in New Orleans or the Manhattan Cocktail Classic in New York, you’ll know the answer is a resounding yes! Every year, scores of talented bartenders flock to these conferences, where they go through the choreography of churning out great drinks for hundreds of cocktail enthusiasts at a go.

Behind the scenes, it’s like watching a buzzing beehive: all those frenetic bartenders pouring out bottles from both hands into enormous buckets, stirring with giant spoons that resemble canoe oars, and dipping straws into the buckets to (hygienically) get a taste, and a taste, and yet another taste as they go. When the drink is deemed ready, it’s decanted into dainty one-person servings that are garnished in a flash and delivered to the thirsty masses on serving trays. Despite the scale, each drink is held to the same standard as if it had been made individually.
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