Increasingly complicated cocktails require increasingly complicated preparation behind the bar. Carey Jones takes a look at how bartenders have borrowed the concept of mise en place from chefs and clubs…
Part of a growing crop of high-concept bars, London's White Lyan aims to bring complex cocktails to a wider audience by swearing off everything from ice to garnishes. Alice Lascelles…
Over at Eater National Amy McKeever gets some face time with the guys behind Chicago's Alinea and its high-concept bar, The Aviary. Charles Joly, the bar's beverage director talks about…
