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LA Times Magazine explores Cognac cocktails! *smartkitty

LA Times Magazine explores Cognac cocktails!

#4953
Boo Loo..a smooth blend of honey and pineapple and quietly strong…Princess Kalakaua...spiced up with dark roast coffee liqueur and Xocolatl Mole Bitters. *Tiare62

Boo Loo..a smooth blend of honey and pineapple and quietly strong…Princess Kalakaua...spiced up with dark roast coffee liqueur and Xocolatl Mole Bitters.

#4952
Fred Brain Freeze! Forget perfect ice balls, perhaps brains are what's needed in my scotch. *NOTCOT

Fred Brain Freeze! Forget perfect ice balls, perhaps brains are what's needed in my scotch.

#4951
A close up view The Macallan Estate inside the topper to Lalique's Cire Perdue bottle filled with 64 year old Macallan. The bottle is touring the world raising money for Charity Water. *Julierw

A close up view The Macallan Estate inside the topper to Lalique's Cire Perdue bottle filled with 64 year old Macallan. The bottle is touring the world raising money for Charity Water.

#4950
Wine Finer! This ingenious Danish design combines four functions into a single slim product - Filter, Aerator, Stopper, and No drip pourer. *NOTCOT

Wine Finer! This ingenious Danish design combines four functions into a single slim product - Filter, Aerator, Stopper, and No drip pourer.

#4949
My favorite beer cocktail - the Michelada. *thehungrytexan

My favorite beer cocktail - the Michelada.

#4948
The Kitchn dives head-first into David Wondrich's latest: PUNCH:  The Delights (and Dangers) of the Flowing Bowl (Goa arak and ambergris each sold separately). *canard

The Kitchn dives head-first into David Wondrich's latest: PUNCH: The Delights (and Dangers) of the Flowing Bowl (Goa arak and ambergris each sold separately).

#4947
Fall drinks call for deep spicy flavors so add this infused peach bourbon drink to your martini recipes file and you'll have everyone begging for more *mymansbelly

Fall drinks call for deep spicy flavors so add this infused peach bourbon drink to your martini recipes file and you'll have everyone begging for more

#4946
Turn back your clock about 130 years and try this bold and delicious classic cocktail. Then, use it as the basis for experimentation! *Summitsips

Turn back your clock about 130 years and try this bold and delicious classic cocktail. Then, use it as the basis for experimentation!

#4945
Colonel Tiki shows Rum isn't necessary for a good Tropical. The Poison Dart features Bulleit Bourbon floating in a sea of lemon, cinnamon, and Cynar. *ColTiki

Colonel Tiki shows Rum isn't necessary for a good Tropical. The Poison Dart features Bulleit Bourbon floating in a sea of lemon, cinnamon, and Cynar.

#4944
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Mandarin Cosmo and Mango Cosmo - two tweaks on the classic made with Mandarin vodka . . . *jstestkitchen

Mandarin Cosmo and Mango Cosmo - two tweaks on the classic made with Mandarin vodka . . .

#4943
Lets celebrate the Harvey Wallbanger Day (5 Nov) :) Do not have vodka? Tequila works too! *scomorokh

Lets celebrate the Harvey Wallbanger Day (5 Nov) :) Do not have vodka? Tequila works too!

#4942
The latest brand to join the fray of winemakers is... Twitter! *hkFashionGeek

The latest brand to join the fray of winemakers is... Twitter!

#4941
How does one go about naming a cocktail? Inspiration can come from the strangest places. The Rikuo Cocktail with Cognac, orgeat, lemon juice, Campari, and spiced cranberry bitters. *Paystyle

How does one go about naming a cocktail? Inspiration can come from the strangest places. The Rikuo Cocktail with Cognac, orgeat, lemon juice, Campari, and spiced cranberry bitters.

#4940
Make your cosmopolitan change with the seasons! This one will intrigue drinkers with the essence of Anjou pear. *yumsugar1

Make your cosmopolitan change with the seasons! This one will intrigue drinkers with the essence of Anjou pear.

#4939
Eugenia is a cocktail made from a brazilian fruit called cagaita (Eugenia dysenterica). This fruit’s mild and unique flavor gives this cocktail an exotic touch. Eugenia’s yellow color is very atractive and invites us to enjoy it in a very hot day. *Alessandro

Eugenia is a cocktail made from a brazilian fruit called cagaita (Eugenia dysenterica). This fruit’s mild and unique flavor gives this cocktail an exotic touch. Eugenia’s yellow color is very atractive and invites us to enjoy it in a very hot day.

#4938
Persimmon Mojitos! Its summer and autumn rolled into one delightful cocktail. And there is a virgin recipe! Let’s all toast to Fall…Salud! *muybueno

Persimmon Mojitos! Its summer and autumn rolled into one delightful cocktail. And there is a virgin recipe! Let’s all toast to Fall…Salud!

#4937
Tasteologie and Liqurious combo roundup of awesome food and drink links we've loved this week! From chicken fried bacon to smornies and adult chocolate milk! *NOTCOT

featured post Tasteologie and Liqurious combo roundup of awesome food and drink links we've loved this week! From chicken fried bacon to smornies and adult chocolate milk!

#4936
A Texas style sangria using Dry Comal Creek Foot Pressed Red Wine. *squirrel bread

A Texas style sangria using Dry Comal Creek Foot Pressed Red Wine.

#4934
Finally, because of Cocchi Aperitivo Americano, it's possible to make a real Vesper cocktail. And what should you pair it with? Oysters and salmon, of course. *smartset

Finally, because of Cocchi Aperitivo Americano, it's possible to make a real Vesper cocktail. And what should you pair it with? Oysters and salmon, of course.

#4933
Moscow Mule. This classic cocktail helped propel vodka to popularity in the United States, and it all started with a marketing campaign! *SippitySup

Moscow Mule. This classic cocktail helped propel vodka to popularity in the United States, and it all started with a marketing campaign!

#4932
Applewine is a traditional drink in Hassia, a region in Germany. The small winery Heil presents their brand-new "Hot Applewine" from Fichtekranz. *stilsucht

Applewine is a traditional drink in Hassia, a region in Germany. The small winery Heil presents their brand-new "Hot Applewine" from Fichtekranz.

#4931
The French Toast Flip by Rickhouse's Erick Castro -- a recipe containing maple syrup, egg, sherry, Scotch, and cinnamon that tastes amazingly just like breakfast!
*cocktailvirgin

The French Toast Flip by Rickhouse's Erick Castro -- a recipe containing maple syrup, egg, sherry, Scotch, and cinnamon that tastes amazingly just like breakfast!

#4930
Adult Chocolate Milk. With Adult Orange Cream, Adult Fruit Punch, and Adult Limeade on the way... adorable illustrations throughout the site! *NOTCOT

Adult Chocolate Milk. With Adult Orange Cream, Adult Fruit Punch, and Adult Limeade on the way... adorable illustrations throughout the site!

#4929
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The classic cocktails include The Sidecar, from the 1900s, but why not make the Apple Sidecar the one of your holiday cocktails *mymansbelly

The classic cocktails include The Sidecar, from the 1900s, but why not make the Apple Sidecar the one of your holiday cocktails

#4928
Sandwich Cocktails ~ Recipes for Cheeseburgers, BLTs, and PB&Js *NOTCOT

Sandwich Cocktails ~ Recipes for Cheeseburgers, BLTs, and PB&Js

#4927
LAist shares the Marigold Offrenda, a Dia de los Muertos cocktail from The Varnish Bar *smartkitty

LAist shares the Marigold Offrenda, a Dia de los Muertos cocktail from The Varnish Bar

#4926
Jacob Grier shakes up a Seigle Sour, made with spiced plantain syrup *smartkitty

Jacob Grier shakes up a Seigle Sour, made with spiced plantain syrup

#4925
The Coffee Cocktail without coffee? Think it is impossible? But great bartenders of the past Jerry Thomas and Harry Johnson did it. The real vintage classic - the Coffee Cocktail. *scomorokh

The Coffee Cocktail without coffee? Think it is impossible? But great bartenders of the past Jerry Thomas and Harry Johnson did it. The real vintage classic - the Coffee Cocktail.

#4924
Caipifruta is a very common cocktail in Brazil, often made from cachaça or vodka with one type of fruit. This one, served at the D Beach Resort, in Natal City, Brazil, is made from a very sweet and sour passion fruit. *Alessandro

Caipifruta is a very common cocktail in Brazil, often made from cachaça or vodka with one type of fruit. This one, served at the D Beach Resort, in Natal City, Brazil, is made from a very sweet and sour passion fruit.

#4923
Bittercube's go-to warm-up cocktail? The Autumn Harvest by Jason Neu of the Great Lakes Distillery, using the brand’s signature pumpkin spirit. Photo by Brian West. *Served Raw

Bittercube's go-to warm-up cocktail? The Autumn Harvest by Jason Neu of the Great Lakes Distillery, using the brand’s signature pumpkin spirit. Photo by Brian West.

#4922
Have a spooktacular Halloween with a Skeletal Mule, made with Three Olives Purple. *Pegudoug

Have a spooktacular Halloween with a Skeletal Mule, made with Three Olives Purple.

#4921
Sinister Cider Cocktails from Style Notes *NOTCOT

Sinister Cider Cocktails from Style Notes

#4920
Honey Nut Cocktails: Embrace “day one” of your newest fall cocktail obsession with tips for crafting infusions, syrups and liqueurs … did we mention Erika Frey is in the house? *Served Raw

Honey Nut Cocktails: Embrace “day one” of your newest fall cocktail obsession with tips for crafting infusions, syrups and liqueurs … did we mention Erika Frey is in the house?

#4918
SLOSHED! features the Blood of the Kapu Tiki, an easy, bloody good rum punch that will sate even the thirstiest assembly of ghouls. *nerdling

SLOSHED! features the Blood of the Kapu Tiki, an easy, bloody good rum punch that will sate even the thirstiest assembly of ghouls.

#4917
An ice cube filled with food coloring turns this beverage black while you're drinking it! *alcademics

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

#4916
Cognac's feisty cousin, Armagnac: a true indie spirit. *canard

Cognac's feisty cousin, Armagnac: a true indie spirit.

#4915
One of the best cocktails in the world - the Clover Club Cocktail. *scomorokh

One of the best cocktails in the world - the Clover Club Cocktail.

#4914
Haunted Spirits on the Rocks: A tribute to spirits that leave an impression long after they’re gone, courtesy of "cocktail whisperer" Warren Bobrow. *Served Raw

Haunted Spirits on the Rocks: A tribute to spirits that leave an impression long after they’re gone, courtesy of "cocktail whisperer" Warren Bobrow.

#4913
Refined Vices reports The Dalmore Trinitas, a 64 year old Highland Malt will be sold at The Whisky Show for a record breaking £100,000 this weekend! *Dante

Refined Vices reports The Dalmore Trinitas, a 64 year old Highland Malt will be sold at The Whisky Show for a record breaking £100,000 this weekend!

#4912
Hennessy commissioned the services of New York City based design Agency, Keystone Design Union to produce a series of special edition Hennessy V.S bottles for “Blending of Art.” *swipelife

Hennessy commissioned the services of New York City based design Agency, Keystone Design Union to produce a series of special edition Hennessy V.S bottles for “Blending of Art.”

#4911
Whipped Lightning ~ Whipahol ~ Whipped cream with alcohol infusions! In an variety of flavors from Cinnamon, to Spiced Vanilla, to Tropical Passion... and more! *NOTCOT

Whipped Lightning ~ Whipahol ~ Whipped cream with alcohol infusions! In an variety of flavors from Cinnamon, to Spiced Vanilla, to Tropical Passion... and more!

#4910
YumSugar mixes up the Sinister Cider Cocktail for Halloween *smartkitty

YumSugar mixes up the Sinister Cider Cocktail for Halloween

#4909
SLOSHED! features Captain Handsome, a slightly off-kilter, delicious, brightly colored cocktail sure to raise some spirits. *nerdling

SLOSHED! features Captain Handsome, a slightly off-kilter, delicious, brightly colored cocktail sure to raise some spirits.

#4908
American Drink's Scratch Piña Colada uses coconut water, not cream of coconut *smartkitty

American Drink's Scratch Piña Colada uses coconut water, not cream of coconut

#4907
Sitting down with Louis Smeby, founder of A.B. Smeby Bittering Co., for a tasting of his organic, seasonally derived bitters. *umamimart

Sitting down with Louis Smeby, founder of A.B. Smeby Bittering Co., for a tasting of his organic, seasonally derived bitters.

#4906
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