See what’s happening Behind the Bar this new year! Get inspired and dive into our newsletter filled with industry trends, news, recipes, and more! In this month's edition, you will find a mocktail perfect for Dry January, an article with 10 spirit-free classic recipes, information on our 2023 education program and Instagram reels of the month. Cheers!
Our mocktail of the month is brought to you by @join_jules. Celebrate Dry January with this delicious and refreshing Blueberry Tonic Mocktail.
  • Add lemon juice, about 1/2 oz to a glass filled with your favorite ice.
  • Blend together 1/2 cup of blueberries with 1 cup water & strain.
  • Add about 1 oz of blueberry juice to glass.
  • Top with tonic!
Sounds delicious, right? Tag us on social media if you give it a try! Our cocktail of the month is brought to you by @join_jules.
Nonalcoholic Classics, Beyond the “Nogroni”

As the nonalcoholic spirits category grows, so does an attention to the craft of spirit-free cocktails. And while some bartenders find freedom in building nonalcoholic recipes that are entirely removed from familiar templates, for others, replicating beloved classics, like the Negroni, represents an exciting challenge...
Meet Our Education Committee
We are so excited to announce the Bar Convent Brooklyn 2023 Education Committee! This top-notch group of accomplished industry experts will help curate our education sessions so that we can bring you the best event on June 13-14 at Industry City.
Now Accepting Submissions
Calling all bar and beverage professionals! Now is your chance to share your expertise with the industry. Submit your proposals for the 2023 Education Program before the deadline, Friday, February 24th.
Raspberry, Rose & Champagne Cocktail by: @join_jules
  • Brew 40 mL of Infiniment Fruité and add one ice cube to your Barista device or in a shaker.
  • Close the lid, select the “Iced Nitro” recipe and press the start button. If using a shaker, shake vigorously.
  • Pour 10 mL of Rose syrup and 60 mL of Champagne Brut into a Champagne cocktail glass.
  • Stir gently.
  • Pour another 60 ml of Champagne Brut. Stir gently again.
  • Add the Infiniment Fruity coffee on top of the champagne gently to avoid overflowing.
  • Add fresh raspberries on a stick and an edible bio-rose petal as a garnish.
  • 1 cup of frozen and fresh mango
  • 5 lychees with 30mls or 1oz Lychee Syrup
  • 30mls or 1oz Simple Syrup (to make this boil 1 part sugar with 1 part water and stir until sugar dissolves. Make sure you allow to cool)
  • 30mls or 1oz Lime Juice
  • 90mls or 3oz Tropical Juice.
  • Blend all together will a little bit of ice and serve in your desired glass. Then garnished with a lychee.