Across the Bar

On this episode of "Across the Bar," we did something a little bit different. We went down to Miami to round up some of the best bartenders in the business and had them show off their skills in a black box challenge. With an ever-changing beverage industry, we wanted to get into the minds of top mixologists to see what trends they've been seeing and how they keep up with customer demands. For this challenge, we were lucky enough to have Byblos host us at their beautiful lounge in Miami's South Beach. Here, host Paul Barron connects with Steve Minor of MO Bar, Isaac Grillo of Repour Bar, and Eddie Fuentes of Cocktail Cartel Co. So, what is the black box challenge? Well, we filled up three black boxes with three different sets of mystery ingredients and asked our bartenders to make the tastiest cocktails they could. They did not let us down! Using fruits, pure cane syrups, fresh herbs, and the best spirits, Steve, Isaac and Eddie showed us what the best mixologists do to create the perfect cocktail for their guests.

Nearly five miles south of the Hollywood sign, one can find Birch, a New American restaurant offering culinary-driven cocktails in a rustic setting. The name for this Los Angeles spot serves as a subtle homage to the hometown of its chef/owner, Brendan Collins, who grew up in Nottingham, England, near a copse of birch trees. Running Birch's bar program is Gaby Mlynarczyk — the beverage director with over 20 years of experience who also keeps a blog, Loving Cup, to help demystify drink making for the home bartender. In this episode of "Across the Bar," host Paul Barron has a chance to chat and learn from Mlynarczyk, a New Jersey-born and UK-raised fashion-student-accidentally-turned-bartender extraordinaire.

From the cool weather and cultural centers of Toronto to the sunny beaches and saucy swagger of Miami, we traveled to many different cities this year on "Across the Bar," but one thing remained the same: No matter where you go, you can always find a crisp, classic, and creative cocktail to sip on. Whether they were cocktails that made us pucker up with the refreshing, bitter bite of Aperol and grapefruit, or made us savor the sweet succulence of caramel and berries, there's no doubt that these beverages and bars are the best in the business. But which were the best of the best? Raise your glasses and say cheers to Foodable's Best Cocktails of 2016!

Check out Across the Bar's #cocktails and #mixologists nominees of the year featuring artisans from Barchef Brimmer & Heeltap, Bar Raval,Liquid Art House, A.kitchen, and Beaker & Gray! Stay tuned to see who wins the coveted No. 1 spot!

In Miami's already world-renowned, artsy neighborhood of Wynwood, one can find Beaker & Gray, an 110-seat eatery located at the popular avenue of North Miami, which serves thoughtfully crafted cocktails using high-quality spirits. In this episode of "Across The Bar," host Paul Barron has a chance to chat and learn from the man at the helm, manager Ben Potts, an investment banker turned bartender. After getting tired of his office job where he barely had the chance to interact with people, even going as far as calling it a "miserable lifestyle," he decided he wanted to live a life more than long hours crunching numbers. After reconnecting with his childhood friend and now business partner, Executive Chef Brian Nasajon, together they opened and own Beaker & Gray, which soft opened around this time last year before Art Basel 2015 began. Potts got his start at Purdy Lounge in Miami Beach about eight years ago. Then he spent some time working at Blackbird Ordinary in Brickell (downtown Miami) and The Broken Shaker at Freehand Miami in Miami Beach.

Bar Manager at a.bar, Dan Hamm, landed his first job as a bartender at a craft cocktail bar. He found that bartending was a great mix of his loves: cooking, drinking, and DIY. Behind the bar, he was able to experiment with tastes and flavors while still being able to interact with guests and get immediate feedback on his work. a.bar is a sleek, contemporary restaurant that lives in the AKA hotel in Rittenhouse Square, right in the heart of Center City. With great views and delicious bites, a.bar has been a great place for Hamm to craft delicious cocktails as part of the Philadelphia bar scene. In this episode of "Across the Bar," host Paul Barron learns how bartender Dan Hamm creates his award-winning cocktails, a lesson that is put to the test.

The Husk Bar is found downstairs in what used to be the master bedroom of a historic 1800s home in Rutledge Hill. Upstairs you will find the James Beard Award-winning restaurant, Husk Restaurant. The bar has an attached patio, and right outside, you will find an atrium providing something more than just a garden view. In the atrium lives the Husk's herb garden, where bartender Mike Wolf picks herbs and garnishes at season's peak, often inspiring new cocktail recipes. In this episode of "Across the Bar," Paul Barron travels to downtown Nashville to see what they're stirring up at the Husk Bar.

In New Orleans, there is a concoction that has stood the test of time. It is said to be the first-ever American cocktail — although no one can say for sure where the word "cocktail" derived from with certainty or historical proof, for that matter. It is called the Sazerac. This drink is actually the official cocktail of the Crescent City since 2008, after the Louisiana House of Representatives made a historic decision in a 62-33 vote to declare the Sazerac Cocktail the New Orleans' official drink of choice. In this episode of "Across the Bar," host Paul Barron set out to learn the history about the evolution of ingredients behind this famous drink from some of New Orleans' best cocktail historians: Elizabeth Pearce, Kevin Richards, and Russ Bergeron. And what better place to go on this historical journey than at the The Sazerac Bar inside The Roosevelt Hotel? Watch the episode to learn more!

In this episode of "Across the Bar," Foodable travels to the corner of Canal and Bourbon street to visit French 75. Perhaps one wouldn't expect a 1920s French-themed bar to do so well in modern-day times, but this classic concept is more than just a New Orleans icon. Arnaud's French Bar 75 has been named a James Beard finalist in the "Outstanding Bar Program" category for two years in a row, and head bartender Chris Hannah was even nominated for the 2016 Tales of the Cocktail "Bartender of the Year."    Cocktail No. 1: French 75 Recipe: Courvoisier VS Sugar Lemon juice Moet and Chandon Champagne   Cocktail No. 2: Night Tripper Recipe: Bourbon Amaro Strega liqueur Peychaud's Bitters Orange Peel   Cocktail No. 3: Bastille Cup Recipe: Pineau des Charentes Maraschino Watermelon water Lime    Watch the full episode now!

Mixology lovers often believe crafting the perfect cocktail is an art, but this Boston concept takes that idea to a whole new level. Liquid Art House is not only an innovative restaurant — it's a fully-functioning art gallery. From the pieces adorning the walls to the furniture, down to the glassware and plates, everything is for sale.  "We have a curator that comes in and they rotate about every two to three months, so like a typical art gallery would," bartender Matt Noonan explained, the various styles of the art pieces, whether graffiti or classical, almost dynamic as LAH's menu. In this episode of "Across the Bar," we take a seat with Noonan and get a closer sip behind the brand through three signature drinks.   Resonating with the restaurant's artistic theme, there is a drink in the lineup called the "Blank Canvas." It always changes, as bartenders put creative cocktail concoctions together and pitch them to customers. When those same drink choices become a popular crowd order, that's when they know they're worthy of adding into LAH's impressive portfolio of beverages.  Want to learn more about how Liquid Art House brings art to life through their beverage menu? Watch the full episode now.

Bar Raval, a staple in Toronto's culinary & beverage scene and helmed by acclaimed chef Grant van Gameren with partners Robin Goodfellow and Michael Webster, is heavily influenced by the Spanish resort town San Sebastian. "To make the best use out of the space, we wanted to pack people in, so it's standing, which exists in Spain," said Goodfellow, who is not only a partner but also a bartender at <a href= "http://www.thisisbarraval.com/" target="_blank">Bar Raval. "We do pinchos all day. It's a cafe; it's kind of more of a community center. People come in all the time and the sort of vibe that you get in San Sebastian is exactly what we thought would be good here." Bar Raval offers both pinchos, which are Spanish snacks, and tapas, shareable plates. In this episode of "<a href= "http://www.foodabletv.com/across-the-bar/">Across the Bar," host Paul Barron is served three of Bar Raval's cocktails, all of which are broken down by ingredients and the inspiration behind their creation.

“The idea for a lot of the cocktails I freestyle comes down to a simple ratio: equal parts strong, sweet, sour, herbaceous,” says Jake Valianes, owner and bar manager at Linwood Essentials in Toronto. In this “Across the Bar” episode, host and Foodable founder Paul Barron imbibes three of Valianes best cocktail creations and gets the background on each.

In Toronto, a dimly lit venue accompanied by candlelight is the home to culinary experiences beyond the imagination. It’s Frankie Solarik’s lab for culinary concoctions known as cocktails, but not of the familiar sort. BarChef, unlike many of the concepts we’ve visited on “Across the Bar” thus far, is not set at a bar, but rather more of a chef’s table. His team is not made up of bartenders, so to speak, but of chefs. In this episode, Solarik shares with us three uniquely innovative cocktails and the inspiration and preparation behind them.

For a city that is mostly gray, Seattle’s Brimmer & Heeltap packs a punch of vibrancy — from its bright white walls and turquoise cushions to its plate presentations and drink garnishes. The decor reads as an eclectic mix of inspiration, which falls parallel — whether consciously or not — to the aesthetic of Seattle local Jen Doak, who spearheads the B&H ship. According to the restaurant’s website, “[Jen] is an avid menu collector, ordained minister, and a collector of new experiences locally and globally.” According to Foodable Founder and “Across the Bar” host Paul Barron, Brimmer & Heeltap in Seattle is one of the most unique restaurant spaces we’ve seen. “It’s like a new little world every time you turn a corner,” says Tyler Stamon, the concept’s bar manager and expert mixologist. Stamon started his career at a downtown Seattle wine bar called Purple Cafe & Wine Bar, and despite getting a business degree, he “caught the bug.” “Bartending wasn’t what it was 10 years ago as it is today. Now, you tell somebody you’re a bartender and they wanna know your story, and what do you do?, and they’re all excited,” says Stamon. “Where before it was like, ‘What’re you gonna do when you grow up? You can’t be Peter Pan forever.” “This is so fun. I mean, you’re serving people, you’re providing an experience, and you’re telling a story to people,” he says. And that’s exactly how Stamon approaches his cocktail creations when putting together a drink menu. “I’m trying to tell a complete story. I don’t want somebody to come in that likes vodka and there’s only vodka drinks on there or only whiskey,” he says. He also takes into consideration the seasonality and what the kitchen is doing, so the food and drink compliment each other. In this episode of “Across the Bar,” Stamon takes us through the journey of three top cocktails and tells us of how they were inspired and developed.

We’re kicking off Season 4 of “Across the Bar” at Seattle’s Naka Kaiseki. an eatery that highlights Japanese cuisine and handcrafted cocktails that compliment and balance these unique flavors. We’re joined by Nik Virrey, bartender at Naka, who originally got into the business through coffee. “Coffee’s my starting point to kind of facilitate me going through college,” says Virrey. “And I’m like an undercover geek, so intensity on a given subject…always sparks my brain.” As Virrey started observing that bartenders were treating their bottles like he had treated coffee, a connection was made. “Once I kind of peeked into that door, there was no looking back.” Watch this episode to learn more about Virrey’s creative process and how he brings these three unique cocktails to life.

This season’s “Across the Bar” has been our sexiest season yet. From San Francisco to Boston, this year took us in front of some of the most innovative cocktails, prepared by mastermind mixologists whose unique crafted cocktails dazzled us to the very last sip. In this compilation video, brought to you by the Foodable WebTV Network, we invite viewers back into some of the most epic drinking experiences of 2015 — from San Francisco’s Trick Dog, where we drank a bourbon concoction garnished with a complimentary cube of sharp cheddar, to Chicago, where Bar Takito and the Aviary showed us their creative (and scientific) chops. Bar Takito’s Adam Weber explores tea-infused cocktails, and the Aviary’s Micah Melton takes us on a full-sensory journey at the establishment’s cocktail lab. Watch the full episode to learn more!

Ross Simon realized in Scotland that he preferred booze over books. “I was better at working in a pub than I was at college, and I enjoyed it a lot more,” he says. In the early 2000s, he invested himself to learning and understanding the craft of the cocktail. And just five years later, Simon moved to the United States. Now the principal barman & proprietor at Bitter & Twisted in Phoenix, Simon continues his story in his cocktails. In this episode of “Across the Bar,” brought to you by the Foodable WebTV Network, Simon reveals some of the challenges in the bar game, tells us what makes a great bartender, and whips up three creative cocktails — the Lime and the Coconut, the La Chocolat Sazerac, and the LIT Up — for mixology inspiration.

A trained sommelier with former chef aspirations, Micah Olson, co-owner and mixologist at Okra Cookhouse & Cocktails, found the perfect balance in mixology. After taking a free week-long mixology course from a renowned bartender, Olson was blown away at the limitless opportunities for creation behind the bar. In this episode of “Across the Bar,” brought to you by the Foodable WebTV Network, host Paul Barron visits the Phoenix-based Okra, where Olson whips up three of his favorite creations: Dog Will Hunt, made with Buffalo Trace Bourbon, Bigalett China China, house-made pecan Falernum, Del Maguey Vida Mezcal, and chocolate bitters; Pineapple Propeller, made with Plantation 3 Star Rum, Monkey Shoulder Scotch, Montenegro, Cappelletti, lemon, and pineapple syrup; and New-Orleans-inspired Milk Was a Bad Choice. Watch the full episode to discover Olson’s insight on the rise of cocktail culture in the South, how cocktail names are created at Okra, how each drink came about, and what trends he is seeing on the bar scene.

Inspired by film noir, Burritt Room + Tavern is a hotel restaurant and bar unlike many others. For starters, it’s got style. A sultry space with a retro feel, Burritt Room is tucked away in San Francisco’s Union Square at the Mystic Hotel. The venue boasts fine-dine-level food, a sexy atmosphere, and a damn good craft cocktail — or 17, if you want to get technical with the menu. In this episode of “Across the Bar,” brought to you by the Foodable WebTV Network, mixologist Josh Trabulsi shows us where the magic happens, starring three beautiful cocktail concoctions. Join Host Paul Barron as Trabulsi divulges what provoked him to become a craft bartender, how San Francisco bar culture differs from other markets, and what he looks for in a spirit while creating new drinks.

You wouldn't normally think of a breezy beach in Chicago, but guests will surely let their stress slip away with the coastal-inspired cuisine and seaside-themed cocktails at The Hampton Social.  In this episode of "Across the Bar," brought to you by the Foodable WebTV Network, we visit Beverage Manager Zak Vossen at this floor-to-ceiling window, open, bright and airy space. With a concept as refreshing as its drinks, you won't want to miss out on this inside scoop. From the Ford's Gin "Gatsby G&T" to the Peychaud's Bitters "Rosé All Day," sip on these innovative concoctions!

At CH Distillery, Chicago can get a taste of the city's only truly local vodka. But it's not only its use of local ingredients that sets it apart from the competition. With its unique, lab-like venue and transparent glass windows showing off its in-house liquor making, CH Distillery gives guests a completely new experience and new flavor offerings!  Join host Paul Barron to get a behind-the-scenes look with co-founder Tremaine Atkinson and Managing Director of Food & Beverage Cassie Levy-Roseroot, and discover how their creative concoctions are a prime example of how mixology is both a science and an art form!  All in this episode of "Across the Bar," brought to you by the Foodable WebTV Network.

Obscurely nestled in a multi-story townhouse in San Francisco lies Trick Dog, a James Beard nominated drinking establishment run by The Bon Vivants. The vibe is decidedly homey with a warehouse feel, as a canine-themed neighborhood bar should be. In this episode of “Across the Bar,” brought to you by the Foodable WebTV Network, we are joined by Morgan Schick, the creative director at Trick Dog/The Bon Vivants, who fell in love with bartending while working as the head chef at a nightclub in Portland. Schick walks us through three out-of-the-box cocktail creations — all named after calendar months and, naturally, dog names — including a drink built around a cheese garnish that includes whiskey, wine and beer. How does Schick develop ideas for new drinks? What ingredient combinations are staples at Trick Dog? And how does the bar expedite service without sacrificing drink quality? Watch the full episode to find out!  

Bar Takito has a piece of our heart — not only for Adam Weber’s cocktails but also for reasons of nostalgia. The venue’s mothership, Takito Kitchen, kicked off our very first “Across the Bar” episode back in 2013. A bar and its resident mixologist can evolve a lot in two years, and Bar Takito is no exception. In this episode of “Across the Bar,” brought to you by the Foodable WebTV Network and Lipton Iced Tea, Weber sets the bar high by creating three tea-based cocktails using Lipton’s Fresh-Brewed Iced Tea. Up first is the Peachy Keen, with bitters, lemon juice, vodka, agave nectar, and peach tea, followed by a modern remake of The Old-Fashioned and, last but not least, a daiquiri-inspired cocktail that uses booze-washing. Watch the full episode as Weber concocts simple cocktails with maximum flavor, and puts a modern twist on some tried-and-true classic cocktails.

There are three questions one must ask when developing new cocktails at VOX Table in Austin, TX: Does it taste good? Is it fun? And is it something you’re willing to make 100 times a night? In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we are joined by Travis Tober, the beverage director at VOX Table, a fun neighborhood joint. Tober slings three drinks for us behind the bar, including Herb Is the Word, Irish Goodbye and a brunch-only cocktail called Saturday Morning ’Toons (cereal and bourbon, anyone?). Watch the full episode as Tober dives into the creation and inspiration behind each cocktail.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, guests will be pining over the drinks at The Pinewood. Paul Barron joins partner and beverage director, Julian Goglia, as he introduces divine beverages that pop with aromatics. From the Old Forester Bourbon-ginger-lime-and-more concoction called "Goonies Never Say Die!" to "Carried to Ohio," which features Georgia Bee Pollen and Aphrodite Bitters, this hip, urban-rustic gastropub shows off its flavorful flair.

Craft Bartender Jason Stevens, self-described as a normally timid guy, went into the bartending business for the social aspect of it. In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we bring viewers into Bar Congress, an Austin establishment where Stevens serves as Director of Bars, Spirits & Beverage. Watch him concoct a historically classic 1930s New Orleans cocktail, dubbed the Vieux Carre; a refreshing Summer Bourbon Sour; and a Queens Park Swizzle. Watch the full episode to get a taste!

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we are bringing viewers into Miami luxury at the Mandarin Oriental. The getaway’s resident MO Bar + Lounge features floor-to-ceiling glass windows, welcoming a perfect view of the city skyline, and cocktails vibrant in color, taste and texture. Bar Manager Steve Minor is doing major things in the cocktail game. In this episode, he shows off his perfected Cloud 9 cocktail (St. Germain, lychee/hibiscus mix, Prosecco, lychee-stuffed candied hibiscus), a Southern Swizzle (Bourbon, creme de peche, fresh-squeezed lemon juice, peach nectar, mint, ginger beer, and bitters), and, for his final act, a cocktail off a “secret menu,” a Smoked Cuban Manhattan delivered in a steaming pot (smoked rum, house coffee bitters, simple syrup, orange peel). 

Micah Melton fell in love with bartending while attending culinary school. So when the Aviary opened in Chicago, the kitchen-driven bar seemed a natural fit. Now Beverage Director at the Aviary, Micah is part “mad scientist” for his innovative concoctions that cannot be replicated by any competition. In this episode of Across the Bar, brought to you by the Foodable WebTV Network, Micah showcases three of his favorite cocktails: The Jungle Bird, a layered, tiki-style cocktail inspired from a 1970s classic that includes the spherification of rum; an evolving cocktail housed in a porthole that tastes completely different from the first sip to the last; and the O’Doyle Rules, a clarified, carbonated banana-flavored cocktail housed in a beaker complimented by an edible garnish that mirrors the flavor of the cocktail.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we are back at Boston’s Tavern Road, but this time, at the bar. Beverage Director Ryan McGrale recounts how he “accidentally" got involved in the bar business, and serves up three of his best cocktails, including a different take on a Manhattan, a new rendition of a Cosmopolitan, and a cocktail dubbed “Fishnets and Fangs.” Watch the full episode for more!

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, host Paul Barron sits with Markus Yao, the Head Bartender at Boston's Gastropub Shojo and discusses the inspiration for the unique seasonal bar menu. One of the popular beverages, the "Cold Tea" mimics the look of a cup of traditional hot tea but is chilled to perfection with Oolong Tea Infused Vodka, Peach de Vigne, and lemon. The bar also gets creative with the Yakuza Old Fashioned, a twist on the classic with Japanese Whisky. Watch the full episode to see how the bar incorporates specialty ice and an asian flare to their craft cocktails.

It’s Happy Hour! Enjoy this kick off to Across the Bar Season 3! In this episode of Across the Bar, brought to you by the Foodable WebTV Network, host Paul Barron slides across the counter from the taciturn but talented Chris Hewes at the Argyle located in Los Angeles. This bartending guru creates three cocktail concoctions that explode with flavor in every drop. The drinks featured are the the “Smoked Negroni,” complete with rose hip and rose-flower-infused dry vermouth, “The Hampton Island Tonight,” a mix of amaro, taverna, apparel, vodka and more, as well as “Berries on Fire,” which tantalize the taste buds with raspberries, strawberries, and lemon garnishing alcohol. Watch the full video to see how you can quench your thirst.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we bring you to Oak Tavern in Miami. Host Paul Barron speaks with the kick-ass bartender, Megan Bardoe about how some of the cocktail creations were inspired by history, including their take on a mezcal old fashioned, the Kumbaya made with zignum mezcal reposado and a flamed orange peel as a garnish. Watch the full episode to hear the back story behind the Black Gold, a uniquely constructed cocktail and the October 2014 winner of the NYC Barenjager National Cocktail Competition.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we bring you to Chicago's Sunda. Host, Paul Barron speaks to the bar's mixologist Nahm Kim about how his beverages compliment the restaurant's cuisine, while incorporating an Asian twist to the craft cocktails. Watch the full episode to see Kim prepare three signature cocktails, including the Sunda Old Fashioned and how the trending ingredient, vinegar is being used to enhance the drink.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we are at Miami's Yardbird. Lead mixologist, Robert Ortenzio prepares a tasting of different bourbons of all different colors. Learn more about this inviting yet complex liquor and the best ingredients for a bourbon cocktail. Watch the full episode to see how the cocktail known as the Pork Chop is uniquely flavored with bourbon, cider, citrus juice and Dijon mustard.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we take you to the swanky Chicago club, Underground where mixologist, Jon Ruiz whips up some of the club's most sultry cocktails. The beverages not only look striking, but they are deliciously mixed with various fresh and simple ingredients. Watch the full episode to see how the three signature cocktails- Pear Falla, Provocative Peach and Peach Snap are prepared.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we take you to San Francisco's 15 Romolo, where mixologist Ian Adams prepares some uniquely handcrafted cocktails, including their signature "Velvet Jukebox." Watch to see what house-made ingredients and artisanal bitters are incorporated into their beverage recipes to add that extra flavor.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we’re making our way through Wynwood, Miami’s Art District, with a bar crawl! Get a first hand look at how craft beer, craft cocktails, wine, and the eclectic purveyors behind them are helping to shape the neighborhood.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we take you to a pop-up bar at Cliff's Edge, where Cocktail Chef Matt Biancaniella brings the bar to every table. He shows us how he uses fresh ingredients, organic liquors and even some ant beer to add some flavor to the cocktails he serves. Watch the full episode to see the four things he considers to prepare the perfect cocktail.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we are in Miami Beach’s Loews Hotel at Lure Fishbar, where Bar Manager Robert J. Ferrara is mixing things up for us. First up? Full Mast — a craft cocktail made up of Bourbon, Benedictine, Oloroso Sherry, Apple Jack, and Orange Bitters. Watch the full episode as we explore other drinks on Lure’s drink menu, including a tea and beer cocktail.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we’re mixing things up a bit in Phoenix! We head to Sanctuary Camelback Mountain Resort, where Jade Bar’s Master Mixologist Robert Porter and Elements Chef Chad Anderson prepare some perfect pairings for us. Watch the full episode as we dive deeper into how certain craft cocktails complement specific flavor profiles, how these venues collaborate with one another to elevate a guest’s full dining experience, and find out why host Paul Barron claims this set of cocktails as some of the best in Across the Bar history.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we are in Los Angeles at La Descarga, a ’40s Havana, Cuba-inspired bar and cigar lounge. Self-taught Head Bartender Joseph Swifka takes us through the La Descarga experience, complete with whipping up three specialty cocktails for us — a play on a Dark & Stormy (with chai tea-infused rum, topped off with a black lager from Brazil); a more complex take on your typical mojito (with dry vermouth and a splash of absinthe); and a tequila-based cocktail called Jalisco Prairie Fire.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we are in Miami Beach at The Regent Cocktail Club, a classic, intimate venue that changes its cocktail menu daily. Mixologist Richie Petronzi educates us on the bar’s historical ties, and how The Regent is trying to make the old, new again. Watch the full episode as Richie walks us through some of the venue’s most notable classic cocktails with a twist.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we head to Vegas to check out The Spanish Voyage. Tequila Master, Kevin Vanegas, takes us on a tour of Mexico through 3 different types of tequila - and we're not just talking margaritas. Check out the full episode to learn about different types of tequilas, their regions and the many different types of cocktails that can be made with this versatile spirit. Salud!

In this episode of Across the Bar, brought to you by the Foodable WebTV Network we head to Sportsman’s Club in Chicago, an off-the-beaten-path bar where industry professionals and regulars gather for great cocktails. Bartender Jacyara de Oliveira shows us the quirky details of what makes Sportsman’s unique, and mixes three cocktails for us, including the historical venue’s signature cocktail. Cheers!

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we head to the Ace Hotel in Los Angeles to catch up with mixologist Dan Sabo. The hotel is a standout in the Downtown L.A. area for a few reasons, but ultimately, the space lends a New York sensibility, giving the neighborhood a different point of view. And it certainly shows in the cocktails. Watch the full episode, as Dan mixes some of his favorite drinks for us, including a Silver Line Fizz, a Tijuana Bible, and the Ace’s take on an Old-Fashioned, dubbed The Ghostlight.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we’re joined by sommelier Cindy Woodman of Cafe Boulud for a blind wine tasting, where Paul’s wine knowledge is put to the test. Watch the full episode as Cindy walks us through the many wine components – old world vs. new world, vintage vs. modern, flavor components and coloring – and to grasp a better understanding of how to source different types of wine correctly.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, Paul makes his way to Fort Lauderdale’s Bar Stache, a 1920s drinking den that balances equal parts quality cocktails and music. Mixologist John Lermayer shows us around the venue, complemented by eclectic art and furniture, that transforms guests back to a time when nightlife was more refined. Watch the full episode to get a glimpse into how John created Bar Stache’s cocktail menu and what inspires their take on classic cocktails. (And, of course, we couldn’t leave without trying a few ourselves!)

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, we’re exploring Miami’s emerging beer scene at Wynwood Brewery. Founded by a father-son duo, the brewery reflects the surrounding area of Miami’s Art District, a neighborhood littered with local, mom-and-pop-style businesses. Watch the full episode as we taste some of Wynwood Brewery’s finest brews and venture into the actual brewery to get a look at what happens behind-the-scenes.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, is a very special episode. 2013 has been an amazing year: we've traveled the country and met with some of the best of the best in mixology; enjoyed some great drinks; and got a little buzzed along the way. Join us as we revisit all of this year's most memorable moments on Across the Bar: Best of 2013.

In this episode of Across the Bar, brought to you by the Foodable WebTV Network, Paul indulges in a blind whiskey tasting at The Flatiron Room in New York City. Whiskey Sommelier Heather Green explains how to properly enjoy the whiskey tasting experience, from the olfactory sensation to deciphering different flavor profiles. She explains the history of the different variations and what makes them unique, including what factors qualify a proper Bourbon. Join us as we make our way from smoky, peaty whiskeys to creamy, silky Japanese varieties.