Several restaurant chains have recently reworked their beverage programs

Take a look at the cocktails that people are drinking these days, and you’ll likely be reminded of what they’re eating.


Mixologist Jason Robey talks about how gardening is part of his job description

Consider, if you will, a cocktail that actually encourages an appetite for more food and drink.
 It's likely absent from your drinks list — unless your list includes the traditional aperitif cocktail.


Legal Sea Foods, the 31-unit casual-dining chain, has tapped a top mixologist to help upgrade the restaurants’ bar operations. The 200-unit P.F. Chang’s is employing back-of-the-house staffers to juice ginger and purée hibiscus for its progressively more adventurous drinks menu.

Many restaurants, especially those with limited bar space, are turning to tableside cocktail service to provide more customers with the hand-crafted drink experience.

The River Rupel, $10, at Eastern Standard Kitchen & Drinks in Boston is made with...

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AGOURA HILLS Calif. Wood Ranch BBQ & Grill said Tuesday it has upgraded the chain’s...

Among the hardest-core of the cocktail set, historic bar books like Jerry Thomas’ famous “How...

Lola's, a West Hollywood lounge and restaurant, recently announced that it would be serving several...