Don't know your "reposado" from your "blanco"? Talking tequila terroir with The Washington Post's Jason Wilson.
Oh Gosh's tour of B♭ (B-Flat), a Lower East Side bar from the folks behind Angel’s Share.
Falling head over heels for Bonny Doon's Il Circo 2004 "Il Giocoliere" Moscato d'Asti.
Diary of a Mixologist includes a witty little quiz: What Your Drink Says About You. (Note to self... Don't let cocktails talk behind your back.)
Jamie Boudreau samples Matusalem Gran Reserva and mixes up the Hop Toad cocktail.
Mount Vernon's distillery is reopening, and the historic site is selling a limited-edition blend of 11 famous American whiskeys and bourbons, vatted and bottled on the premises.
The ladies of LUPEC give us a chilly reception, with a special emphasis on ice-crushing gear.
Whiskeys (and a cognac) you've never tasted, sampled by the spritous souls at Gumbo Pages.
Non-alcoholic drinks don't have to be boring or flavor-free. Check out the NY Times' recipes, including this Faux 75.
A Dash of Bitters' heirloom martini features gin, tomato water, and a pickled tomato garnish.
Italian agriculture authorities will now allow DOC wines to be sold in boxes, to the horror of many connoisseurs.
A Cooking Life shares a recipe for sour cherry liqueur.
Pyramid's fall seasonal brew, Broken Rake, is back in stores. Is summer gone already?
The Cocktailians sample Death & Co's Electric Kool-Aid Acid Test, a potent combo of Plymouth gin and sloe gin, Luxardo maraschino, fresh lemon juice, and blackberries.
The quintisentially British luxury of the Connaught hotel has been given a classic update in the form of it’s sensational new bar, designed by internationally renowned designer, David Collins.
Albariño, one of Spain’s finer contributions to warm-weather drinking.
A boozy pineapple, a blindfold, an iPod, and an atomizer full of suntan oil? What kind of crazy cocktail is this?!
The Ginlati, a drink conceived by an Aussie. The recipe given to me at Land's End.
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!