The Times profiles Clo, a new, high-tech wine bar in New York's Time-Warner Center.
In the pantheon of Warhol-themed cocktails, the Velvet Edie makes a lasting impression over at Scofflaw's Den.
Teardrop Lounge adds a dash of flavor with an array of house-made bitters and tinctures, as spied by the Munat Bros.
7x7 magazine's Anatomy of a Dive Bar: Can you spot the 9 essential elements?
(Hint: photo booth is out of the frame)
Epicurious fires off a French 75 a la Eben Freeman, mixologist extraordinare at NYC's Tailor.
Look out, Manhattan: The guys from Portland's Stumptown Coffee are planning a caffeine invasion. (And they're not alone.)
An assortment of breezy summer cocktails -- including this Gray Sky from Venik Lounge -- in the Seattle Post-Intelligencer.
The hotel bar at NYLO Warwick, in a seaside suburb of Providence RI, goes ultra-cosmopolitan.
The Truth about Vermouth: Paul Clarke chronicles the mysteries of this most-misunderstood mixer.
Veuve Cliquot's ice cube includes mysterious technology that forms an ice-like substance to quickly chill your bubbly.
The experience of sampling St. George Spirits first absinthe.
On the 100th anniversary of the root beer float, here's a recipe with some kick to it.
Two classic Campari cocktails - Americano and Negroni.
Maestro Dobel Diamond Tequila sent over not only a bottle, but also an incredible aroma set filled with 50 gorgeous tiny little numbered vials ~ check out the pics!
A lovely Charcoal Water Pitcher that uses Japanese Iouseki stones and Binchotan charcoal to filter the water.
Gorgeous Green Juice Tonic
Super cute minimalist bar that could be right in your living room and no one would ever notice - Mini Bar Side Table - Leonhard Pfeifer, 2007
Flexible Measuring Cups - Ken LeVan, 2008 ~ made of translucent silicone, three nested cups
Much maligned, Sherry has been classed as an old-persons drink, but thanks to an increased appreciation of food/wine matching, the sweet/dry wine from Southern Spain is on the rise!
How to chase tequila like a pro: with sangrita.
Fusion Brands brings us Ice Orb ~ a genius way to make ice... you fill it with water, insert the central container to force the water into the orbs... and you can use it as an ice bucket, or use it to hold the ice!
A sparkling wine float. What could be better?
Mango Power Fizz...see how it was invented!
Perfectini- One part ultra-premium Perfect1864 Vodka One part Blue Raspberry Mix.
Loving this granita made Tassoni, Italy's iconic citrus soda, and vodka.
More adult fun from Portland micro-distillery Integrity Spirits and their awesome 12 Bridges Gin!
Beck's Canvas will see 4 works of art from emerging artists replace the iconic green label in production for the first time with the works adorning over 27 million bottles in the UK.
Looking in to the world of eighteenth and nineteenth century gin with a review of four modern Old Tom Gin recreations.
Guava Cocktail Mixology: An attempt to create two drinks from tropical fruit, good intentions, and a lot of guesswork...
Dark and Stormy--A refreshing and easy cocktail that celebrates National Rum Day (August 16)!
Felicia's Speakeasy's Mixology Monday entry: Sage Riesling Cocktail
Amazing bone china SETCAST collection - Molecule Dishes - they call out to be used for molecular mixology - see the packaging (and they are so affordable) perfect for gifting!
Tipsy Texan makes a Big Apple Margarita!
Happy Weekend ~ to kick it off, here's a liqurious best of for the week! Libatious inspirations to help you get creative!
151 Swizzle, as served at Forbidden Island
Citrus Sunrise Punch. This recipe makes a tangy, slightly sweet and very refreshing drink with just the right amount of kick.
A great way to mix the health and taste benefits of tea with the sophistication of alcohol, brought to you by the makers of Mighty Leaf tea.
Frozen whiskey sours -- brr-illiant and beautiful.
How to mix cocktails the "Slow Food" way--using fresh, sustainable, fairly-traded (and above all, delicious) ingredients.
This “martini” style cocktail has apple smell and light taste. Sometimes I like to drink this after a nervous day.
A string of obscure Canadian classics originating from coast to coast from SpiritsandCocktails.com
Making nocino and vin de noix -- Infusing unripe green walnuts in alcohol is a popular pastime in Italy and France.
For all those who fancy a drink every now and then
Trader Vic's Aku-Aku
The Most Extraordinary Fresh Limeade
cocktailnerd dances back-to-back with peaches and raspberries in his Do-si-Do cocktail