Whisky and chocolate pairing with Ballantine's 12yo and Patrick Roger, chocolate maker and Meilleur Ouvrier de France
The New York Times offers a look at the ever evolving corkscrew.
The mango sorbet is amazing as-is, but adding the coconut cream on top gives it a delicious creamsicle flavor. Add some pizzazz to this childhood treat by adding some coconut rum. Yum!
Simple syrup: Do you really need to heat the water to dissolve the sugar?
The flavors of Aperol and gin drive this post prohibition cocktail.
The Good Morning Heartache: a cocktailian's homage to NYC, the Jazz Age and brunch. Home sweet home.
An appropriate gin cocktail recipe for the annual financial day of reckoning or rejoicing.
Learn all about simple syrups. Use these 3 recipes to spice up your cocktails & coffees.
Who says you can't have your Easter candy and drink it too? We give you Painkiller Peeps.
A tale of blood, butchery & blood comes to an artisanal bitter brew from Vancouver, BC. Blood Alley Bitter.
Why should the Easter Bunny have all the fun? Enjoy this Carrot Margarita!!
Cucumber Mint Lemonade (with vodka!)
Neshoba County Fizz: Tito's vodka, grapefruit, aperol and handmade bitters ~ sunshine in a glass -at The Vanderbilt (Brooklyn)
Classic Whisky Sour with Homemade Sweet & Sour Mix. A fresh & refreshing cocktail for Spring.
Girl Cooks World tempts us with a Coconut Rum Shake
The Macallan Royal Wedding Special Bottling
At Brenner's steakhouse in Houston, Brugal Anejo rum makes for a wonderfully smooth old-fashioned.
A refreshing anise flavored drink from Provence France. Drink this and dream of lavender fields & the Mediterranean.
Gin and Lavender - Lavender combined with dry soda provides an interesting alternative to tonic water.
Introducing the Honey Badger, a potent shot of Islay whisky and honey liqueur named after one of the world's most fearless animals.
After a long week, there is nothing like a Saturday brunch with a home made Gin Bloody Mary with a twist of Rosemary.
A rewarding drink to sip and relax with: Colonel Beach`s Plantation Punch.
Cocktail science at Grant Achatz's Aviary in Chicago, behind the scenes look at making of Roobios and Ginger cocktails. Pictured: the 7-layer Hurricane !
Finishing up some last-minute filing? Reward yourself with an Income Tax Cocktail.
Mango Serrano Mojito recipe from Bryan Yngstrom of The House at Secret Garden
Bunkycooks & The Brown Hotel in Louisville walk you through proper Mint Julep making.
Liquor.com mixes up the Billionaire Cocktail from Employees Only in NYC ... including a recipe for absinthe bitters!
Holy Beer: Strahov Monastery Brewery, By Nancy Lopez-McHugh
If April 15th isn't the perfect day to enjoy an Income Tax Cocktail, there isn't one.
Serious Drinks shares the simple, alluring Napa Valley Mojito ~ made with grapes and sparkling wine
Cucumber Gin Cooler from Saveur to help ring in the weekend
Lavishmint is an entry into the Mint Vodka space where oddly there are few contenders. It's extremely easy to drink with a super minty long finish
The Communist: Since it's no longer the McCarthy era, you should give this reviver a try
Cabin Fever ~ Vermont Maple Syrup infused Rye Whiskey!
American Drink mixes up a classic: Blood and Sand cocktail
blackberry smash whiskey cocktail
Mezcal beyond the worm. A discovery of Mexico's other agave spirit.
Hendrick's Gin ~ always lovely packaging and playful graphic design ~ now with a Tea Cup!
The Culinary Chronicles shares pretty Strawberry Mojitos
First Look, Then Cook tempts us with a concoction of cucumber, raspberry, gin, aquavit, honey and lime
Nice retro packaging for the french "Menthe Pastille Giffard"
PSA re:#39490 - Miss links opening in a new window/tab? Try Ctrl(PC)/Cmd(Mac)+Click
Gary Regan shares cocktails named after NYC neighborhoods and asks readers to chime in with their creations named for San Francisco 'hoods
This Blueberry Infused Gin is made with cooked, organic blueberries and a full bottle of citrusy Plymouth Gin. Bright, fruity and delicious.
For this month's Mixology Monday, the Pegu Blog offers the Blue Beetle #2.
Homebrew a Belgian Tripel with Serious Eats