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Like the manta rays of the sea, StrainRay™ of Überbartools™ has an upgraded filtration system. With its unique finger rest, this surely takes the sting out of straining!

Aussie Four Pillars Bloody Shiraz gin replaces vermouth in this twist on the classic Negroni recipe. Learn the steps to make the perfect Negroni, stirred and strained, with this special twist.

There are so many muddler options out there, including plastic, steel and wooden variations, with and without teeth. You may prefer the feel of one material over another, but it's also important to think about longevity. So how do you choose a muddler?

 

From condoms to consistency and bitters to budgets, we've talked about it all this year, and we've loved your feedback. In case you missed it, here are our best blogs of 2018 and hopefully some inspiration to have you storming into the New Year!

The countdown to Christmas is well and truly on. But, while everyone else seems to be in a mad dash of planning and partying, the race to New Year can feel more like a marathon than a sprint if you're a bartender. But don't stress, we've gathered some top tips for surviving the silly season...

Qantas flight attendant appeals his unfair dismissal hearing result, claiming bartender's 'free-pouring' was to blame for the drunken episode that caused him to lose his job, after he consumed 14 standard drinks, thinking he was only drinking five. So was the bartender to blame?

Before you know it, the silly season will have begun, and you’ll be left wondering what you’re going to serve your thirsty friends and guests for those all-day celebrations. Enter the low Alcohol by Volume (ABV) drink

If you want to be part of 2018’s biggest trend then you need to turn eco-warrior.
One in three consumers now prefer eco-friendly options. And the hospitality industry is no stranger to this demand, with many bars becoming more eco-friendly. Here are our top sustainability tips for bars.

When so much of a good cocktail experience comes from the presentation and aesthetics of the cocktail itself, and the bar too, you don't want to risk your business on a lewd-looking, off-putting pourer cover.

But why garnish? Some call it the “subingredient’ of a cocktail, some say it creates the initial aroma, which plays on the senses, some say it adds panache and character, and some even say it’s the bartender’s signature on the cocktail…

There's been a boom in bitters in recent years, not only in sales, but also in availability and diversity, with more and more craft bitters available. But what are bitters? Why are they so important? And where do you start with them in your bar?

A school of bartending exists where detail is everything. A school where precision and performance are the essence of cocktail making… think tea ceremonies, think sushi, think Japanese bartending.