Toronto Star reviews the venerable Samuel Smith's Imperial Stout, a 'complex and full-flavoured' variety.
David Lebovitz discovers the charms of an aperitivo in Torino: Strolling around the city, stopping from bar to bar, drinking Punt e Mes, Campari, or Cinzano, and refueling with copious nibbles.
Sloshspot takes a charming tour through the world of Pabst Blue Ribbon from 1900 journal art and celebrity-studded midcentury ads through its 80s revival courtesy of David Lynch's Blue Velvet.
Food Tuesday spots a 15-gallon glass filled with a mixture of whiskey, coffee, sugar, and cream as the Buena Vista Cafe breaks the Guinness World Record for Largest Irish Coffee.
Marleigh home-cures fresh olives with a lemon-oregano-vermouth blend for her Olivette cocktail, a fitting entry to MxMo 'Made from Scratch' edition.
Jeffrey Morgenthaler has the results from last weekend's Martin Miller’s Gin Masters Competition in New York City. Could the UK visitors beat the US home team?
The Liquid Muse rubs shoulders with the stars at the launch party for Ultimat vodka, an unusual blend distilled from wheat, rye and potato.
The Intoxicologist reports on Jim Beam Bourbon's recently launched “Distillers Series”, specially-crafted and aged seven years to 90 proof. Bottles feature Beam family portraits.
Off the Presses takes a virtual visit to the newly reopened Oak Room at the New York Plaza Hotel, including a glimpse at their ($18 a pop) cocktail list.
No stranger to home-made cocktail ingredients, Trader Tiki mixes up a batch of Dark Falernum -- a mildly alcoholic lime-and-spice syrup -- to make a classic Jet Pilot for Mixology Monday.
Kaiser Penguin freezes up five batches of bitters-infused ice for Mixology Monday 'Made from Scrach', using the Fee's Whiskey Barrel Aged flavor in a vanilla old fashioned.
Lu Brow, Lally Brennan and Ti Adelaide Martin have launched a companion blog to their book "In the Land of Cocktails". They suggest swapping brandy for Cognac in a winter Sidecar.
From Thanksgiving to tree trimming, SF Chronicle offers a dozen cocktails to suit every party occasion through the end of the year.
The Scofflaw's Den shakes up a C.F.H. Cocktail with homemade Grenadine and Swedish Punsch for Mixology Monday's "Made from Scratch" edition.
Marleigh's tireless quest to chronicle every single ginger beer she can find continues with reviews of and Maine Root’s Ginger Brew and Ginger People’s Ginger Beer.
Chow's Belgian beer primer helps decode the world’s most acclaimed (and confusing) brews.
Cocktail Virgin whips up a batch of homemade sweet vermouth, the better to make a Fourth Degree cocktail for MxMo "Made from Scratch".
Alcademics has the dish on Simon Difford's new book, Cocktails Made Easy, which covers 500 drinks that can be made with only 14 ingredients.
Beyond Drinks reports that Moët & Chandon are launching a pop-up holiday boutique, Atelier Moët, in London. Personalized bottles with customized with Swarovski crystals are available from £50.
BusinessWeek weighs in on aging (or not) single-malt whisky, and says that Glenmorangie's Signet is worth the price at $185 for a 750ml bottle.
Are we ready for winter ales yet? They're coming, says Bevlog.
Serious Eats features Lazarus Wine, made by people who are blind. Madrid-based agency Baud designed the beautiful, innovative label, which comes in black or bright yellow.
According to Esquire, this special formulation of Dr. Pepper is made from cane sugar. And you can only get it within a 44-mile radius of Dublin, Texas.
Another homemade MxMo entry, Tiare's Punch Combava features her own kaffir lime-infused rum.
Luxist showcases a new, smaller bottling of Rémy Martin's Louis XIII Champagne Cognac, previously available only in a $80K magnum. The Baccarat decanter features a fleur-de-lys stopper.
For Mixology Monday "Made from Scratch" edition, Stevi concocts her own Swedish Punsch and compares it to the commercial Carlshamns.
Intoxicologist ramps up for the holidays with a collection of Makers Mark seasonal drinks, including the Kentucky Champagne cocktail, and a drinkable Bourbon Ball.
To better understand Hayman's Old Tom gin, Alcolog samples seven bottles of gin and genever to put the newly re-released offering in context.
TalkDrinks hits the trail to the Camelback Inn, one of Phoenix's original resorts, and sips the Last Oasis: Blanco tequila, agave nectar, lime juice, and basil.
After months of discussions and planning, the Washington State Bartenders Guild is official. If you work in an Evergreen State bar, don't miss the inaugural party on November 9th.
Cocktail Culture profiles Marleigh Riggins of Sloshed! and features her Time Change cocktail.
While high-end coffee makers promise ultimate convenience, there's still nothing quite like a French press. Bodum's iconic Chambord press comes two 12-oz. Pavina double-wall glasses.
Alcademics features a Kenwood Artist Series wine label by Shepard Farley, the designer behind the "Hope" Obama poster and "Obey" fame. (Check the Andre the Giant necklace detail!)
Once upon a time, says Esquire, there were only two choices of whiskey -- Jameson and Bushmills. But Clontarf Irish Whiskey changed their minds.
“There are only two things better than a bottle of Knob Creek — a bottle with your name on it and a gift bottle with your personal message.” Best of all, these holiday labels are free.
Dos Hermanos report quite favorably indeed on "a new and 'secret' bar just opened in a former private dining room at London’s oldest restaurant, Rules."
You might think of the Midwest as being solidly in the beer-drinking camp, but the Kansas City Star reports hard cider is making a tasty comeback.
Girly Drinks offers up a Guava Daiquiri from the book "Calypso Coolers": Rum, guava, lime juice, and Cointreau.
How can you afford imported wine with the dollar so weak? SF Chronicle offers interesting options to help you stretch your vino budget.
Slashfood samples Rhum Clement VSOP, an AOC Martinique aged rhum agricole, declaring the aroma "smooth, lush, and fragrant with vanilla and toffee, over an earthy, sensual base."
Swanky felt filigree trivets and coasters from Delight make any cocktail gathering a stylish party.
Looking for new excuses to use vanilla syrup and eyeing a bottle of Old Forester Repeal Bourbon, Kaiser Penguin invents the Hamelin Swizzle.
Serious Eats' Paul Clarke takes a closer look at Hayman's Old Tom Gin, "a lightly sweetened style ... [with] the richer, smoother mouth feel of the malty Genever-style gins."
The Waikiki Beachcomber from Science of Drink: "Strange creation of famous tiki-bartender Don Beach."