Slashfood describes the taste of Pint Pots candies as "somewhere between a brown ale and cider." Alas, they contain no alcohol.
Underhill Lounge finds a fine use for the Mozart black chocolate liqueur: the Savoy book's Fifth Avenue Cocktail -- a layered shot of creme de cacao, apricot brandy, and sweet cream.
Throughout Good Food Month, Sydney’s top restaurants offer stylish cocktail-and-canapé combos for AU$20.
German bitter liqueur Borgmann features some provocative warning labels, sure to provoke the ire of consumer watchdog groups.
Scomorokh declares the Silver Amour-a-Rita “an ideal concoction for romantic evening.”
These stainless-steel wine clips are a touch more stylish than the usual drink-glass/buffet-plate connection gizmos.
Amazon Al Dente profiles A.J. Rathbun's: “Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor”.
The Angel Cappuccino Mug from Finnish designer Sami Rinne.
Serious Eats’ Paul Clarke pours over the recent tiki-trend New York Times article in #1442 and adds some local color from the cocktail front.
Underhill Lounge samples two seemingly identical variations of the Savoy’s Fantasio Cocktail, but ultimately finds a third option more to his liking.
Vampyre Vodka -- it’s gotta be a big gimmick. But Drinkhacker was shocked by the quality of both the blood-red and the almond-tinged clear.
Trendspotter Camper English gets sweet on sherry-based cocktails in the Men's Book.
Slashfood shows us Nuvo: ‘The world's first sparkling liqueur’, made with vodka and French sparkling wine. But, magically, it's Barbie pink.
Smirnoff Ice has, by Annie Scott's count, nine flavors. Secretly, she'd always assumed that they all taste the same. But do they?
Crate & Barrel’s six-way opener tackles plenty of happy-hour dilemmas: bottle tops, bottle caps, pull tabs, safety seals, jar lids, and snack bags.
Liquid Muse thinks Oval has everything today’s vodka should: A fancy bottle, a vague but plausible distillation story, and a price in the mid-$30s.
Stopping for a glass of local wine is just one of the perks of biking through Colorado’s wine country.
Eric Asimov demystifies wines from Alsace, “a most complicated and counterintuitive region.”
Lyke 2 Drink rounds up six Oktoberfest (or Marzen-style) beers, a good choice for drinkers who enjoy malty beers or need a break from 'hop monsters'.
Bibulo.us reports from the field: “Bols Genever, the company's first attempt in recent years to market genever outside the Netherlands.”
Apparently, German soldiers used to drink beer out of their boots. This glass version seems much more sanitary, but equally fun.
Leland of EAT attends Astor Center’s ‘Home Bar Basics’ seminar, taught by two PDT bartenders, and declares it well worth the $95 price.
In old-school terms, a “Fancy Cocktail” is gum syrup, bitters, spirits, and curacao, stirred with ice, strained into another glass, and garnished with a twist of lemon… and sometimes a sugared rim.
Drinkhacker reviews a quartet of tequilas, including the $120 Don Julio 1942 that sports an agave-leaf shaped bottle.
Liquid Muse says Jack's Pumpkin Spice Ale is her kind of beer: flavorful and pumpkin-y.
Justin Guthrie demos the Baltimore Bengali, a favorite recipe from now-shuttered DC speakeasy Hummingbird to Mars. He uses sous vide methods to create a curry-infused Bourbon.
The Singleton, a $36 12-year single malt that Drinkhacker feels most Scotch enthusiasts will likely find perfectly pleasant, if a bit entry-level.
Cocktail Buzz helps us hold on to the tail end of summer fruit season ("sometimes it takes a while to perfect recipes") with The Smash Daddy.
Beyond Drinks finds Volute Wine. packaged in a lightweight, eco-friendly aluminum bottle that protects the contents from light.
Rookie Libations turns the seasonal spotlight on pears as a cocktail ingredient with three drink recipes, including the P&G Cocktail.
St. Louis' Schlafly rolls out four beers in homage to the candidates. The small print on each label is funny, no matter your political persuasion.
The Cherry Blossom: Champagne, cherry puree, Cherry Heering liqueur, and rosewater. Part of Heering's "Accessorize 2009" contest, paring couture with cocktails.
If you've got the $2,000 to spare, you may find that Highland Park 40-year-old single malt features a light sherry-nougat flavor. (via Alcademics)
Eben Freeman, of Tailor Restaurant in New York City, shares his recipe for the Bazooka Bubblegum Cocktail with Epicurious.
Yes, it's a beer-filled USB drive. And it's raising some disturbing questions over at Gizmodo.
Martini Groove tracks down a vodka from Hawaii: Pau Maui, made from pineapples.
Papermag looks for insights into Mad Men characters based on their signature drinks.
The Clubland forces Jay from Oh Gosh to reconsider his anti-vodka views.
Underhill Lounge digs into why the Fairbanks Cocktail #2 – “a subtle and tasty update of the standard Martini” -- might (or might not) have been named for the famously teetotaling actor.
#72 on the Tipsy Texan’s David/Dale (DeGroff) Project: the Dirty Martini, using Dirty Sue brine.
The Liquid Muse dubs Cherry Heering “the stylish girl’s perfect fashion accessory” and shares a recipe for the venerable Blood & Sand.
Jamie Boudreau samples DH Krahn gin and puts it to good use in the gorgeous Chatelaine.
Art of Drink looks at Montana Cordial Bitters, a lost cocktail ingredient “prepared with plants, flowers and roots from the mountains of America.”
Martini Groove’s Autumn Cocktail: orange liqueur, rum, cranberry syrup, red grapefruit, and orange bitters. Yum.
At $30 for a half-bottle, Old Forester Repeal may be a little pricey for some Bourbon budgets, but it’s a conversation piece, says Drinkhacker.
The Wall Street Journal's Eric Felten understands: Tiki doesn't have to be tacky. He visits legendary California tiki bars and shares signature recipes.