KitchenMaus says: "It is necessary to drink Coke with fried foods to counteract all the fat entering my system" ...and other comforting food myths.
Keith Waldbauer explores a landmark cocktail tome, Charles H. Baker's "The Gentleman's Companion: Being an Exotic Drinking Book or Around the World with Jigger, Beaker and Flask."
Underhill Lounge tries Patrick Gavin Duffy's variation on the Corpse Reviver #2, with Swedish Punsch in place of the usual Lillet blanc.
Gumbo Pages takes a sip of Forbidden Fruit -- a sadly discontinued liqueur -- and offers a recipe for the Tantalus in anticipation of its re-release in 2009.
Epicurious recipe of the day: A French aperitif of spiced orange wine, also known as Vin d'Orange.
In honor of their sister mag's "100 Best Places to Drink Beer in America" feature, Imbibe Unfiltered offers up Red Hook's Late Harvest Autumn Ale.
Rejiggered makes some impressive Tropical Rum Infusion with pineapples, oranges, mangos, and kiwis
Time Magazine's Joel Stein tasted one wine from each state. Clever, no? But the best part is the side-splitting reviews of the really bad ones. (Check Georgia and Indiana...)
Plymouth Gin, Partida Tequila, a bus and thirty rowdy cocktail types. Recipe for disaster or a really good time? (Pictured: the Polo Lounge Cocktail, from the Polo Lounge, Beverly Hills.)
Underhill Lounge's exploration of the Savoy cocktail book turns up the Diana, a sort of inverse Stinger. But, surprise -- he finds it "kind of nice".
Mixology.eu interviews the masterminds behind Barschule München ahead of their appearance at the Mixology Flair Team Awards.
A dry ice mixing station turns regular cocktails into spiked slushies!
Get ready for NYC's Craft Beer Week!
The Beloved, a drink by TraderTiki, submitted for a pear mixology contest.
Crate and Barrel's Taka Trunk ~ aka Pirate Coffee Table Bar?
Science of Drink makes a Florodora!
Learn about some of the world's most sought-after vintages with insights from 44 notable wine professionals.
St. George Spirits has a new still up and running, which should help the distillery produce more bottles of its sought-after Absinthe Verte.
At the epicenter of the cult Cabernet movement, Napa winemakers flirt with obscure grapes like Gruner Veltliner, with excellent results.
Stop number two on RumDood's tour of Old New Orleans rums: This time, he's tasting the Amber.
Move over, Dunkin' Donuts: Starbucks is test-marketing its high-end Clover system in 30 Boston shops.
A citrus press: No tool is better behind the bar for extracting large amounts of juice. (Plus 9 other must-have kitchen tools.)
Beyond bar snacks: A look at hot Manhattan cocktail haunts that also serve excellent food, including Pegu Club, PDT, Employees Only, and more.
NY Times highlights brewers and importers turning toward well-made but lower-alcohol beers designed for drinking with dinner.
A 'Wisconsin Old-Fashioned', also known as a Brandy Old-Fashioned Sweet (Brandy & 7-Up). Variations include Bourbon or Rye with water.
A flight of homemade liqueurs from mixologist Adam Seger of Chicago's Nacional 27.
Alice Q Foodie is "dazzled by a row of jewel-toned aguas frescas" at San Diego's Tacos el Paisa.
"Pusher" by swedish design group Form Us With Love ~ for Beefeater's design challenge (click products > pusher)
Cucumber Cooler - A delicious and refreshing cocktail using cucumber! Perfect for the end of Summer!
An embarrassing wine hoax exposed ~ Wine Spectator praises a Milan restaurant that doesn't exist. Wine critic and author Robin Goldstein cooked up the hoax.
It's time to schedule a Backyard Revival, specialty of the bartenders at Roux, Portland's New Orleans-style restaurant and bar.
Andrew at Very Good Taste missed the Mixology Monday roundup by a mile, but arrives fashionably late with a very British drink, the Garden Party.
The Liquid Muse takes a trip to Poland's Sobieski Distillery and learns how premium vodka is made from certified Dankowski rye.
FlavH2O is flavored water in a clear plastic bottle with a regular aluminum can top.
Designed for stand-up eating at parties, an opening in the center of the GoPlate fits over a beverage bottle, can, or cup.
David Ngo's Toumei sake carafe has an LED in the base that illuminates the remaining sake. As the carafe is emptied, the light becomes less diffuse.
The Art of Drink investigates the Green Swizzle, a possible precursor to the better-known Corn 'n' Oil.
"If the steak is Christ, the martini is its John the Baptist," says Esquire's David Wondrich, opining on the perfect pre-Porterhouse aperitif.
Merlove -- a documentary celebrating Merlot -- takes on the famous Sideways diss.
Lagunitas Sirius Cream Ale may just be the perfect blend of lager and ale.
Jeff Morgenthaler visits Portland's Great American Distillers Fest and attends Robert Hess's panel, "The History of the Cocktail“.
Helpful tips from The Kitchn on picking a good wine from the big brands. They test 15 under-$15 supermarket Pinot Grigios and pick 6 winners.
Denver-area brewers are capitalizing on the Democratic convention to draw attention to their brands. (And yes, it's working.)
The Natural Harmonic from The Spirit World uses Damrak gin, lemon juice, maraschino liqueur, and -- in place of bitters -- a syrup made from IPA.
Gin with Muddled Summer Plums. Using fresh fruit makes for a delicious, refreshing seasonal cocktail.
Untouchable Pale Ale from San Francisco's Speakeasy brewery, one of two Beer of the Week entries from Underhill Lounge.