A simple and tasty tequila cocktail with honey.

A smoky and floral drink from the fabulous PDT Cocktail Book.

A new old-fashioned soda fountain opens in San Francisco.

Coaster collecting: Showing off some favorites.

One of the gorgeous new drinks at Plum Bar, with bartender Scott Beattie at the helm.

Exploring the cocktails of Warsaw.

Stovetop Crystallization Method ~ The latest effort to find the fastest way to dehydrate liqueurs into powders for rimming and flavoring.

Make Campari syrup and a non-alcoholic Campari & Soda with this method.

An Australian bartender experiments with making clear ice in anticipation of opening a new bar.

The Jalisco Cobbler is one of many delicious drinks at a new cocktail bar in San Francisco.

Use dehydrated Campari to make a non-alcoholic Campari & Soda. Here's how.

Strawberries, vodka, and honey are a great start, but it's the vermouth that makes this drink interesting.

A good use for leftover watermelon.

What's so special about this Negroni? That it's on tap at a San Francisco restaurant.

Beer cocktails take exciting new forms at a new San Francisco bar.

Making fruit shrubs the fast and easy way.

Pomegranate was trendy a few years ago - time to give it another look?

A trick of the light makes this cocktail look electric. The winning drink at this cocktail contest tastes electric too.

A Negroni at its birthplace in Florence, Italy.

The bulb of the iris flower is the orris root - learn how it's harvested and used to make gin!

Juniper berries for gin grow wild and are hand harvested in the hills of Tuscany.

Now trending: whipped cream-flavored vodka and vodka-infused whipped cream.

This Ramos Gin Fizz spin-off uses rum in place of gin and Chartreuse instead of orange flower water.

This dessert cocktail contains the flavors of mango sticky rice, creme brulee, and flan in a batida-style drink.

This barrel-aged Mai Tai from the Artesian Bar in London has 5 garnishes and ice cut by a computer-controlled machine!

The Saratoga cocktail has two base spirits as opposed to the usual one. No wonder it is doubly delicious.

The Breakfast Martini: Worth drinking any time of the day.

Simple syrup: Do you really need to heat the water to dissolve the sugar?

Introducing the Honey Badger, a potent shot of Islay whisky and honey liqueur named after one of the world's most fearless animals.

Is using a piece of a Magic 8-Ball a cool garnish idea? All signs point to yes.

Delicious tequila is trapped between these fibers. Learn how they get it out at the Casa Noble distillery in Mexico.

Heading to Ireland? Here's where to find the best cocktails in Dublin.

The one-story barrel warehouses at Four Roses Bourbon is one of the many unique features found on a distillery visit to Kentucky.

Ice cubes with a fortune inside!

An ice cube filled with food coloring turns this beverage black while you're drinking it!

Learn how to freeze a bottle into a solid ice block.

A new steakhouse is a bastion of savory cocktails, like this drink made with carrot and turmeric.

Trader Vic's in Emeryville reopens with several new flavors of Mai Tai on the menu- and a surfboard souvenir tray on which to serve them.

A grand tasting of 21 bottles of tequila, most of them new brands.

Bar Agricole - A new bar in San Francisco serves only small-batch spirits from farm-forward distillers.

Dehydrated cocktail cherries make a tasty snack.

The Double Rainbow cocktail, a delicious drink based on a hilarious internet video.

The surprising Pinky Nutscadero looks like a strawberry drink but tastes like peanuts.

Sampling whisky at the Fettercairn distillery in Scotland.