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.

Creamy pistachios and coconut form the base of this vegan ice cream, bathed in a fizzy cocktail for a summer treat.

Slovakia now has its own representation on Bar World 100 by Drinks International, a ranking of the global bar industry’s most influential figures.

Carbonated and non-alcoholic, Gooseberry Fizz is the perfect refreshment on a hot summer day.

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.

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 2025 successfully combined education, fun, and community for a third year in Bratislava.

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.

Mirror Bar turns 6 with a global celebration of craft & cocktails

Made with nettle soda, Celadon Fizz is spring in a glass.

⁠We’re delving into the making of The Cocktail Balance 2.0, revealing the secrets, struggles, and attention to detail that go into making a book. Now let’s hear from the author himself, Stanislav Harciník.

We’re delving into the making of The Cocktail Balance 2.0, revealing the secrets, struggles, and attention to detail that go into making a book. Now learn about the copy editing of the book with Naomi Hužovičová.

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.

´World Class Studios 2´ was marked by the top-quality gin Tanqueray No.TEN in the style of ´Hyper Local´

With such a warm community, the number of women bartenders of Slovakia is growing.

Protein clarification is used to create a clear sophisticated drink from milk, raspberry yogurt, and 1689 Pink Gin, among others.