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.

From excel sheets to five recipes dedicated just to gooseberries, The Cocktail Balance 2.0 covers bartending from art to science.

Up your bartending game with new ingredients that can transform flavours, textures, and applications of foods and liquids you already use. 

Six non-obvious tips from Chris Maffeo to go from selling one bottle to one case in a bar.

Who wouldn't be impressed by a perfect whisky highball served in a bottle from a particular bar during a private bbq party? Learn the benefits, process, and availability of counter pressure filling.

April 21 is World Creativity and Innovation Day; as creativity drives us here at The Cocktail Balance, we’re sharing some of our musings from mindset to practice.

„Good Evening.“

Your added value of the drink.

Max La Rocca advice.

New member of The Cocktail Balance.

Learning from the best.

Something natural inside us.

Fusion of gastronomy & science world.

How to keep them returning.

Connection of the 2 worlds.

Coming soon.