Elevate your craft at the TCB Workshop Room during MHE 2026. In an exclusive collaboration with SIP and Pernod Ricard Slovakia, we present high-intensity masterclasses led by Michal Dojčák and Rado Kurpita. From Liquid Engineering to low-temperature distillation, these sessions bridge the gap between laboratory precision and world-class bar service. Strictly limited capacity—first come, first seated.

Hospitality is a beautiful craft, but the moment passion becomes evidence of self-denial, it begins to resemble punishment.

What are enzymes and why are they shaping bar trends around the world?

The Cocktail Balance Journal has a new Content Director!

Ideas, tips, and encouragement from plastic-conscious bartenders to help get you started.

Way to Your Prep: Inspiration to Elevate Your Syrups, Cordials, and Ingredients explores how to take control of flavour using key tools and techniques.

An excerpt from The Cocktail Balance 2.0 on charisma, with practical advice on presenting yourself to guests.

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.

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.

The bitterness of grapefruit is switched with that of hops thanks to enzymes. Use both the grapefruit juice and peel together with a hydrosol and grapefruit soda for a refreshing non-alcoholic drink.

Valentino Girotto, co-author of the book Bubbles: A Guide to Carbonated Cocktails, shares with us what fascinates him about carbonation, the hardest aspect of writing a book about it, common mistakes he sees, and how to get started carbonating.

We’re delving into the making of The Cocktail Balance 2.0, revealing the secrets, struggles, and attention to details that go into making a book. Now get a peak behind the scenes with Katarína Nékiová in all the prep required to get the recipes in the book.

January not only marks the beginning of a new year, but also a new start of the World Class Competition in Slovakia. A new format provides competitors with a much more active and experiential journey this year!

With the mini version of the carbonation rig, you can now carbonate drinks in small spaces and on the go.

Not sure what to get the bartender in your life? Here is a gift guide for five different kind of bartenders. (We won’t tell if you get them for yourself.)

The gorgeous handbook to bartending, from art to science,
from cocktail craft to hospitality, is now available!

Michal Dojčák took part in the prestigious World Class 2024 competition, held this year in Shanghai. Find out what is World Class, his favourite part of it, and his tips for future competitors.

Eva Polgary is one of the two designers who designed the bespoke glasses in The Cocktail Balance 2.0. We talked to her about how she got into glassmaking, the process of making glassware, and the final product.

Every worker in the hospitality industry knows that it’s a tough line of work, even when you love it. It can all take a toll on your mental health, and that’s where Healthy Hospo comes in. We talk with Jason-Candid Knüsel about what it is and how it can help.

How to get an autographed copy of the book, and comparisons between the first book and its sequel.