Explore our Journal, featuring engaging blog posts, recipes, interviews, and more.
New Dominican
A classic with a modern twist that takes your breath away. PuntaCana Club Black Rum combined with mint, sparkling wine, and enzymes.
Mirror’s Bartenders Summit
The world’s best bars arrive in Slovakia – with inspiring talks, guest shifts, and a true taste of hospitality.
Enzymes – The Silent Trend
What are enzymes and why are they shaping bar trends around the world?
New Zealand’s First Bar Conference
When the bar community comes together, unforgettable stories are made. NZ Bar Con and The Cocktail Balance – together in Auckland.
Emperor’s Mizuwari
Whisky mixed with black rice water and Japanese flavors— a cocktail fit for an emperor
From Behind the Bar to Behind the Keyboard: Meet Our New Content Director
The Cocktail Balance Journal has a new Content Director!
Reduce, refill, rethink: cutting plastic use in the bar
Ideas, tips, and encouragement from plastic-conscious bartenders to help get you started.
New Masterclass: orchestrating flavour in prep
Way to Your Prep: Inspiration to Elevate Your Syrups, Cordials, and Ingredients explores how to take control of flavour using key tools and techniques.
“Do You Possess Charisma?”: Presenting yourself
An excerpt from The Cocktail Balance 2.0 on charisma, with practical advice on presenting yourself to guests.
Green Sgroppino
Creamy pistachios and coconut form the base of this vegan ice cream, bathed in a fizzy cocktail for a summer treat.
Stanislav Harciník, Top 41 of Bar World 100
Slovakia now has its own representation on Bar World 100 by Drinks International, a ranking of the global bar industry’s most influential figures.
Gooseberry Fizz
Carbonated and non-alcoholic, Gooseberry Fizz is the perfect refreshment on a hot summer day.
Raising the Bar: Upcycling Innovations from Central Europe
The Cocktail Balance is joining in celebrating June as Upcycled Food Month, first with a focus on innovations from within Central Europe - and all of them are related to the bar industry in some way.
How to make Sustainability Sustainable: three bartenders share their strategies
For Sustainable Gastronomy Day (June 18), we talked with 3 bartenders on 3 continents who are walking the walk — making great cocktails supported by sustainable practices.
Skinny Paloma
For cooler countries where grapefruit don’t grow, this local twist on a paloma uses normally wasted peach skins mixed with acids.
Mirror Hospitality Expo ‘25 Recap
Mirror Hospitality Expo 2025 successfully combined education, fun, and community for a third year in Bratislava.
Presenters and guest shifts at Mirror Hospitality Expo ‘25 revealed
Mirror Hospitality Expo, Central Europe’s premier bar show, is quickly coming up for its third year on May 5th - 6th, 2025, and is sure to inspire, educate, motivate, and connect professionals in the hospitality industry.
Celebrating 6th Anniversary of Mirror Cocktail Bar
Mirror Bar turns 6 with a global celebration of craft & cocktails
