Editorial network
Explore stories, guides, and educational pieces created with Barlist partners.
These articles bring together Barlist editorial work with partner expertise, tasting insight, and industry context.
Partnership
Craft in bartending is sometimes presented as a recent movement, but the habits it describes are much older than the modern language surrounding them. Careful preparation, command of tools, responsible handling of ingredients and consistency during service have long distinguished serious bar work. Craft is therefore best understood not as a fashion or visual style, […]
July 21, 2026
Partnership
In Havana, the environment Alex Sánchez came up in, cocktails are not rediscovered. They are remembered. Walk into El Floridita or La Bodeguita del Medio and you’re not entering a bar in the usual sense; you’re stepping into a system that has barely changed. The Daiquiri still follows its line. The Mojito still holds its […]
July 20, 2026
Partnership
Walk into Sips and the first thing that becomes apparent is the absence of the expected. There is no traditional bar counter acting as a barrier, no hierarchy between bartender and guest. Instead, the room opens up, almost like a stage, where drinks are assembled in full view and the act of making a cocktail […]
July 18, 2026
Partnership
Long before the codification of classic cocktails in printed manuals or the emergence of international bar standards, there existed a drink in eastern Cuba that combined rum, honey, lime, and water in a form both practical and symbolic. The Canchánchara is not a product of bar culture in the conventional sense. It predates it. Its […]
July 16, 2026
Partnership
Aperitivo as Bartending Practice Aperitivo occupies a fundamental place in the history and professional practice of bartending. More than a drink served before dinner, it represents a cultural ritual connecting gastronomy, hospitality and cocktail craftsmanship. For the bartender, aperitivo service prepares the palate, establishes the atmosphere of the bar and sets the pace for the […]
July 15, 2026
Partnership
In Buenos Aires, bartending is rarely quiet. Service moves fast, conversations overlap, and the energy of the room shapes every interaction. For Román Granitto, this environment was not a challenge to manage but a system to understand. Control, in this context, is learned through movement rather than imposed on it. His early development came through […]
July 13, 2026
Partnership
There is a certain stillness inside Handshake Speakeasy that feels almost out of place in Mexico City. Not silence, but control. While much of the city’s bar scene thrives on energy and movement, Handshake operates with a different tempo, one built around precision, repetition, and a refusal to leave anything to chance. That approach has […]
July 11, 2026
Partnership
In 1980s London, as the city’s cocktail culture began to re-emerge after decades of decline, a new style of drink appeared that would quietly redefine how fruit could function in a modern cocktail. The Bramble, created in 1984 by Dick Bradsell at Fred’s Club in Soho, was not conceived as a reinterpretation of a classic, […]
July 9, 2026
Partnership
Balance is one of the central ideas in bartending, yet it is rarely experienced as a single flavour or technique. It is recognised through the way a drink holds together: strength does not suppress aroma, sweetness does not obscure acidity, bitterness remains purposeful, and water gives the ingredients room to unfold. For the bartender, balance […]
July 7, 2026
