New spirits: 5 liqueurs, salted watermelon vodka, and scotch for the modern palate.
New Booze: Yogurt liqueur, cilantro vodka, and other unique product launches.
The Blue Hawaii was just one of several famous cocktails created by Hawaiian bartender Harry Yee.
Beefeater will launch an aged gin this summer, part of a larger trend in unusual aging.
A few exciting new whiskies discovered at Whiskies of the World in San Francisco.
A Japanese cocktail and the very zen way it was created.
This bold and boozy cocktail is an extreme take on New Orleans' Vieux Carre'.
Loki, a new scotch comes in a great Viking-inspired package!
An excerpt about mineral water from a new book on cocktail science.
This cocktail combines elements of Sangria, a Margarita, and a Paloma.
The Boston classic Ward Eight cocktail.
Under the Mistletoe: a holiday drink with a tropical flavor.
All about grenadine- and how it became an artificial ingredient over 100 years ago.
A Spicy Mulled Negroni to keep you warm this winter.
Eight terrific cocktails from Rich Table in San Francisco.
Make a Stinger with a new product that puts the "Mmm" in Creme de Menthe.
A new book on Hemingway reveals what he and his characters really drank.
The Best Shots You've Never Tried: 100+ Intoxicating Oddities Youll Actually Want to Put Down. This new book of shots shows small drinks can make great sophistication.
A vodka drink that even gin lovers will approve of.
The Golden Gate 75 cocktail, in celebration of the bridge's birthday and made to match its "international orange" color.
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.