Restaurants can gain a competitive edge with a good bar, says cocktail historian David Wondrich, who adds that sales of spirits are still hot despite the struggling economy. Wondrich, who has developed cocktails for New York’s 5 Ninth and Fatty Crab, is a contributing editor to Esquire as well as the author of several beverage books. He is also a founder of Beverage Alcohol Resource (BAR), an intensive “boot camp” for spirits and mixology education.When it comes to creating an effective ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now.We promise it will only take a few minutes!

Questions about your account or how to access content?


Already registered? here.