The Biodegradable Bar
How does composting work? What straws are really best for the environment? How can a business create a positive impact with their waste? We dive into all these questions in this session, exploring how bars, businesses, and events can best integrate sustainable and environmentally positive practices into their operations.
More Articles
Article
Notes From a Pop Up: Tips, Tactics, and TechniquesPop ups can be hard. With smart planning and prep, they don't have to be.
Article
How To: Banana Oleo SacchrumThis Banana Peel Oleo Sacchrum is a no-fuss hack to add playful tropical notes to drinks.
Article
Scorpion Bowls and Survival: A Chinese-American Cocktail LegacyFamily history, immigrant experiences, and Mai Tais.
Article
Nose Dive with Harold McGee: Class RecordingAuthor Harold McGee talks scent and flavor on a molecular level, from the cosmos to why your next Daiquiri might need Parmesan...
Article
How To: Make an Acid SolutionThis clever and super easy hack lets you take control of brightness and acidity in cocktails.
Article
The Loudest Drinks in the Room: Class RecordingBlender Cocktails 101: Learn the science behind making the best (and loudest) drinks around!
Discover More
Recipe
Jamaican NegroniThis tropical variation unites the classic Italian flavors of the Negroni with the funky, fruity, and complex aromas of Jamaican rum.
Interview
Where do you start, when there is so much to say?Monica Berg, Creative Director of Campari Academy, unveils the three key themes important to our industry right now.
Recipe
Mint RefreshEver wondered how to refresh your mint to make it look garnish ready 🌱? ⚡️Shock it ⚡️with these easy steps!
Recipe
The Estate DaiquiriA revisited icon with a rich flavor profile, infused with the joyful spirit of our land.
Training
Discover the Classic Taste of BittersDelve into the origins of bitters as a cocktail ingredient and the different flavor profiles available. Learn how to use them here.
Article
Sustainability in the BarEverything from your light bulbs to your ice machine is a chance to save the environment...and your bar's finances. Claire Sprouse explains...