Frozen Cocktails, So Cool: Painkiller NYC's blended drinks are just about the most chill thing to hit the scene since Vanilla Ice.
Playing with favorites: The Kitchn remixes the Manhattan.
Refined Vices celebrated Daiquiri's 100th Anniversary, hosted by Bacardi, at the famous Marble Bar in Sydney, Australia.
Sour Cherry, Maraschino liqueur and lemon ice with sparkling wine... a 19th century favorite punch!
Moon Bramble. This cocktail combines fresh raspberries, simple syrup, pink grapefruit juice, and Moon Mountain Vodka with a Frambroise Lambic beer and fresh lime and raspberry garnish.
Some of the incredibly inspiring delights showing up on Tasteologie and Liqurious this week!
The V.O.C., served at Amsterdam's Door 74, is made with genever, apricot, green tea, and demerara. But what does the acronym stand for?
Vivienne Westwood for Chivas Regal Bottle
Restoring dignity to punch. A review of David Wondrich's new book in the Washington Post.
Oooh Chow's Homemade Amaretto Recipe sounds like a great holiday gift!
Peppermint Mocha Kahlua is DELICIOUS and limited edition! And tastes like... holidays! Apparently a perfect mix with hot chocolate... or perhaps even in baking?
Apple CUPS! For apple cider and other mulled goodness as made by Gimme Some Oven!
Big World Small Kitchen makes a delicious looking pear prosecco cocktail
On cocktail inspiration ~ how cute would it be to serve them playfully in adorable little mason jars with straws? Love what they did at Deann and RIchard's Wedding at Style Unveiled
Cocktail Culture discusses a new twist on the Cosmopolitan - The Walker Blackberry Cosmo!
In Chile, Carmenère grapes grew freely with Merlot grapes and were assumed to be Merlot until viticulturist Jean-Michel Boursiquit revealed the mistake. (Oops)! wine.
Kahlúa's after dinner gift ~ love the design of this cocktail shaker!
A peek inside the Kahlúa dinner at Zarela in NYC to announce the launch of their new campaign celebrating its Veracruz heritage. Beautiful decor, playful new ads, and great design!
Rainbow Jelly Shooters, an adult, vodka-spiked gelatin treat . . .
Nail Ale - Beer brewed from Antartic ice is the newest world's most expensive beer.
Gary Regan covers the punch portion of London Cocktail Week and shares a recipe for David Wondrich's Radio Punch
The Original Moonshine from Stillhouse launches today ~ 80 Proof, and made in the only operational Prohibition-era copper pot still in the US (in VA!)
Autumn Harvest Gelatin Shots -- the best flavors of fall, in a boozy, gelatin concoction.
LA Times Magazine explores Cognac cocktails!
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.
Fred Brain Freeze! Forget perfect ice balls, perhaps brains are what's needed in my scotch.
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.
Wine Finer! This ingenious Danish design combines four functions into a single slim product - Filter, Aerator, Stopper, and No drip pourer.
My favorite beer cocktail - the Michelada.
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).
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
Turn back your clock about 130 years and try this bold and delicious classic cocktail. Then, use it as the basis for experimentation!
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.
Mandarin Cosmo and Mango Cosmo - two tweaks on the classic made with Mandarin vodka . . .
Lets celebrate the Harvey Wallbanger Day (5 Nov) :) Do not have vodka? Tequila works too!
The latest brand to join the fray of winemakers is... Twitter!
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.
Make your cosmopolitan change with the seasons! This one will intrigue drinkers with the essence of Anjou pear.
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.
Persimmon Mojitos! Its summer and autumn rolled into one delightful cocktail. And there is a virgin recipe! Let’s all toast to Fall…Salud!
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!
A Texas style sangria using Dry Comal Creek Foot Pressed Red Wine.
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.
Moscow Mule. This classic cocktail helped propel vodka to popularity in the United States, and it all started with a marketing campaign!
Applewine is a traditional drink in Hassia, a region in Germany. The small winery Heil presents their brand-new "Hot Applewine" from Fichtekranz.
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!