The Gin Stevie from Cocktail Buzz -- A taste of summer in a glass. Hendrick’s gin, lime juice, watermelon sake ice cubes, soda, basil and mint.

Mark Sexauer investigates (and reconstructs) Abbot's bitters, a lost ingredient that's essential to many vintage cocktail recipes.

Spirit Me Away samples TRU Organic vodka: straight (unflavored), lemon, and vanilla. "Green" elements include recycled glass bottles, corn labels printed with soy ink, and recyclable corks.

Lauren Clark of Drink Boston offers up her favorite bars for the over-35 crowd, including a supper club, a down-and-dirty rock bar, a beer pub, a Champagne bistro, and 6 more...

Cocktail Culture reports on the egg-white cocktail trend with the Tokyo Rose, a pretty pink drink using muddled strawberries, vodka, absinthe, and creme de cacao.

The Great American Beer Festival is coming up -- got your tickets yet?

Taste Memories returns to college, at least in sprit(s), with a recipe for the Kermit: Cucumber, lime, mint, and vodka, whizzed in a blender with ice.

Who can resist a contest? For the Love of Food needs help naming this blue curacao and pineapple drink.

What to buy the Champagne lover who has everything? Why, the $3,100 Laurent-Perrier coffret, including a magnum of Grand Siècle and six hand-blown Baccarat crystal flutes.

Cookthink introduces us to the Vesper, James Bond's "very strong and very cold and very well-made" cocktail.

Locavore Lifestyle stirs up a taste of summer: the Heirloom Tomato Bloody Mary.

The Cocktailians tell us that U.S. vodka is required by law to be flavorless. Luckily, Swedish brand Cape North is held to no such standard, offering "just a whiff" of vanilla, nut, and lemon rind.

"Champagne, Mr. Bond?" The Celluloid Pantry investigates (the original) Casino Royale and 007's penchant for bubbly. He sips sparkling wine more often than his signature shaken-not-stirred Martini.

Can you still call it a Bellini if it's made with melon juice instead of peach puree? Hmm.
(We'll still call it delicious.)

Kyle McHugh seems like a nice, upstanding citizen, who happens to have an interest in high-end liquor. So why are his neighbors up in arms over his plan to open a swanky spirits boutique?

Vote with your liver over at The Liquid Muse. Will it be an Obamarita (blue) or McCainade (red?)

"Cheater pints" -- glasses that have extra-thick bottom layers, and hold less than 16oz -- are making their way into unscrupulous bars and restaurants. Here's how to protect yourself.

Eater tours San Francisco's newest wine bar. Press Club -- a 9,000-square-foot tasting room and wine shop -- is scheduled to open tomorrow after lengthy red-tape delays.

A new California tourism promotion offers an insider's guide to locations featured in the wine movie Bottle Shock.

The perfect tequila for a Bloody Maria? Tabasco Spicy Tequila from Heaven Hill distillery, home of Evan Williams bourbon, Bernheim Wheat, and other familiar whiskeys.

A Kitchn reader asks for cocktail suggestions using her newly inherited Anis del Mono -- a Spanish anise liqueur -- and Palinka, a Hungarian fruit brandy. Got ideas?

The Sherry Cobbler is an example of Yankee ingenuity, according to historian Eric Felten. The drink popularized the straw and was the first concoction to be shaken over ice.

According to our calculations, these CB2 beakers & glass funnel would make fabulous additions to any mixology lab.

Underhill Lounge continues Stomping through the Savoy. Flora's Erik Adkins samples the Dolly O'Dare: Equal parts gin and dry vermouth, plus a few dashes of apricot brandy and an orange peel.

Gourmet editor Ian Knauer shows you how to maximize the juicing potential of your citrus fruits -- by cutting them lengthwise.

The NY Times sips a stimulating cocktail made by infusing Pisco with the dried leaves of yerba maté -- a South American cure-all herb with a caffeine kick -- then adding citrus juices and syrups.