Yet another article about fancy-pants ice... including tall ice for Collins glasses, big ice for whiskey, and orchid-filled ice spheres for 4-star restaurants.

Oh Gosh's tour of B♭ (B-Flat), a Lower East Side bar from the folks behind Angel’s Share.

Diary of a Mixologist includes a witty little quiz: What Your Drink Says About You. (Note to self... Don't let cocktails talk behind your back.)

Jamie Boudreau samples Matusalem Gran Reserva and mixes up the Hop Toad cocktail.

Mount Vernon's distillery is reopening, and the historic site is selling a limited-edition blend of 11 famous American whiskeys and bourbons, vatted and bottled on the premises.

The ladies of LUPEC give us a chilly reception, with a special emphasis on ice-crushing gear.

Whiskeys (and a cognac) you've never tasted, sampled by the spritous souls at Gumbo Pages.

Non-alcoholic drinks don't have to be boring or flavor-free. Check out the NY Times' recipes, including this Faux 75.

A Dash of Bitters' heirloom martini features gin, tomato water, and a pickled tomato garnish.

Italian agriculture authorities will now allow DOC wines to be sold in boxes, to the horror of many connoisseurs.

A Cooking Life shares a recipe for sour cherry liqueur.

Pyramid's fall seasonal brew, Broken Rake, is back in stores. Is summer gone already?

The Cocktailians sample Death & Co's Electric Kool-Aid Acid Test, a potent combo of Plymouth gin and sloe gin, Luxardo maraschino, fresh lemon juice, and blackberries.

Albariño, one of Spain’s finer contributions to warm-weather drinking.

A boozy pineapple, a blindfold, an iPod, and an atomizer full of suntan oil? What kind of crazy cocktail is this?!

The Times profiles Clo, a new, high-tech wine bar in New York's Time-Warner Center.

In the pantheon of Warhol-themed cocktails, the Velvet Edie makes a lasting impression over at Scofflaw's Den.

Teardrop Lounge adds a dash of flavor with an array of house-made bitters and tinctures, as spied by the Munat Bros.

7x7 magazine's Anatomy of a Dive Bar: Can you spot the 9 essential elements?
(Hint: photo booth is out of the frame)

Epicurious fires off a French 75 a la Eben Freeman, mixologist extraordinare at NYC's Tailor.

Look out, Manhattan: The guys from Portland's Stumptown Coffee are planning a caffeine invasion. (And they're not alone.)

An assortment of breezy summer cocktails -- including this Gray Sky from Venik Lounge -- in the Seattle Post-Intelligencer.

The hotel bar at NYLO Warwick, in a seaside suburb of Providence RI, goes ultra-cosmopolitan.

The Truth about Vermouth: Paul Clarke chronicles the mysteries of this most-misunderstood mixer.

Veuve Cliquot's ice cube includes mysterious technology that forms an ice-like substance to quickly chill your bubbly.

Making nocino and vin de noix -- Infusing unripe green walnuts in alcohol is a popular pastime in Italy and France.

The Cable Car -- a clever Sidecar variation with a local San Francisco story.

Drink of the Week: Our favorite Charlotte Voisey creation from Tales of the Cocktail, the Cucumber and Lavender Sour

Sure, you can call this Audrey Saunders creation a modern classic. Or you can call it a Champagne mojito. Either way, it's delicious.

Despite two ingredients borrowed from the pastry kitchen, Tommy Gun has none of the too-clever oddness of some culinary cocktails.

Drinking our way around the Bay Area, trying all the drinks mentioned in 'Food & Wine Cocktails 2008'. First stop: Forbidden Island for a Fog Cutter.

Drink of the Week: Monte Carlo... from Beretta, San Francisco's hip new restaurant with an all-star cast of bartenders.

A riff on the classic Jack Rose, the Jacquemot uses home-made Hibiscus grenadine.
(via an Exercise in Hospitality)

Age your own rye? Monterey Spirits sells bottles of white whiskey and a 2-gallon aging barrel
(via Alcademics)

Drink of the Week: If you’re in the mood for a dessert cocktail, you could do far worse than to fall under the Sun Witch's spell.

Drink of the Week: the Whiskey Sour is one of those highly adaptable libations that can be successfully concocted nearly anywhere. And it's tasty, too.

Like the now-trendy Chartreuse, Benedictine began its life behind abbey walls. It's also this month's 'Raiders of the Lost Cocktail' challenge ingredient.

Drink of the Week: Oh, the delicious irony of a a cocktail named the D.O.M. -- the abbreviation for a Latin phrase meaning "To God, the best, the greatest."

Drink of the Week: It’s spring at last! Allow us to suggest the Clover Club cocktail, an old-fashioned libation with a festive pink hue.

Drink of the Week: An all-organic cocktail, just in time for Earth Day -- the Country Thyme blends blueberries, lemons, vodka, and agave nectar to patio-perfect pink.

Drink of the Week: What's the perfect cocktail to serve at a dog's birthday party? Why, this pretty-pink variation on a Greyhound, of course.

The Black and Tan owes its soul (if not its actual pedigree) to Ireland. Raise a pint to celebrate the 75th anniversary of the return of legal beer to the US at the end of Prohibition.

Drink of the Week: Learn how to make rosemary-infused simple syrup, then combine it with Champagne and violet liqueur to make the Mistral Mauve.

Drink of the Week: Ah, the Sidecar -- an infinitely adaptable classic. This version swaps plain brandy for a pear-scented American eau de vie.