To become a certified coffee grader, applicants must pass 22 sensory tests rating coffees by taste and smell. Only 395 people worldwide have succeeded.
The Kitchn looks at alternatives to traditional natural cork wine closures, from screwcaps to glass stoppers to synthetics.
Chow rounds up Craptails: The 10 Worst Drink Concepts. "Winners" include a durian smoothie (garnished with dirty socks) and a Salmon Colada. Gah!
Alcademics hosts the Organic Cucumber Vodka Showdown: Square One Cucumber, Crop Harvest Earth Cucumber, and Rain Cucumber-Lime.
Whose cuke-sine reigns supreme?
Esquire's David Wondrich proclaims the Gin Rickey the official drink of (late) summer, dishing out some history and gin-brand suggestions.
Riding a wave of nostalgia, Schlitz is back with a vengeance.
O'Fallon Smoke: A great selection from a Missouri brewery and a shining example of the smoked porter style.
Amazon Al Dente proposes a Happy Hour two-fer: Margaritas made with... beer.
I like big ice and I cannot lie: NYT shows you where to get the goods to make ginormous glace.
The Vic, a riff on the Mai Tai, featuring Veev -- a wheat spirit flavored with Açai berries, prickly pear and acerola cherry.
The Kitchn turns us on to the Palsby carafe. Sturdy, dishwasher safe, and affordable -- but also chic in its simple elegance.
Tyrell's are known in the UK for their posh crisps -- "potato chips" stateside -- but a new vodka makes use of the the spuds that are too small for frying. (via Dowd's Spirits Notebook)
A skeptical Washington Post correspondent wonders: Are there really such things as "slow" spirits? A trip to the Slow Food Nation taste pavilion shows him the light.
The NY Times tastes 25 Côtes du Rhône -- a variety once synonymous with affordability -- and finds "a surprising number of plush, polished wines".
A look at how four Old Tom gins work in two classic cocktails - The Tom Collins and the Martinez.
Liquid Muse reports on Cape North vodka, a blend of French wheat and Scandinavian spring water.
Nordic Rock, the purest way of cooling your drink - literally ‘on the rocks’. Stone does not melt, which means no unclean water in your glass. Reusable and very eco-friendly.
Long lost cocktail from the 1965 International Bartenders’ Association cocktail competition.
A prototype Coke fountain dispenses 100 flavors in the same footprint as current systems, using highly concentrated ingredients in cartridge format.
Defying the romantic stereotype, urban vintner Chris Brockway takes the subway to work. At his Broc Cellars in Berkeley, he makes "standout Syrah and Grenache", says the SF Chronicle.
Treehugger bellies up to the bar at Amsterdam's Fietscafe ("bike cafe"), a pedal-powered mobile pub
It may look like just another Napa tasting room, but the original Mondavi Family winery is steeped in winemaking history.
The culinary masterminds at the Los Angeles Times whip up a batch of fresh-tomato Bloody Marys with spicy pickled green beans.
Exploring what it takes to win in the cut-throat world of mixology competitions. Joel Baker of Bourbon & Branch prepares his winning Pear Sonata.
At the Slow Food Nation spirits pavilion, Jen Colliau mixes with her own line of slow-cocktail products. (via Buzzed Blog)
7x7 drops into to Michael Mina's Clock Bar and sips a Hendrick's Rose: Pimm's, gin, cranberry, lemon, and ginger beer.
Alcademics visits Sacramento's Ella restaurant, and discovers a shortcut to terrific homemade tonic.
Erik from Underhill Lounge profiles bartender Josey Packard. They meet up at The Alembic and mix a few drinks from the Savoy Cocktail Book together.
Bardstown hosts the Kentucky Bourbon Festival, featuring tastings, tours, demos, music, and more.
Harvest wild berries, infuse with booze, make a cocktail.
Wine tasting at Slow Food Nation's Taste Pavilions.
The new JCrew men's store in NYC looks amazing! They took over an old tavern and kept the bar. More pics at A Continuous Lean, and jcrew.com's got a cute little vintagey intro for the store as well!
Absinthe Verte made at St. George Spirits is the finest fairy formulation I have ever tasted
Beautiful Teroforma Champagne Flutes mouth blown in Slovenia
Gourmet magazine highlights some of Paris' gorgeous hotel bars
Box Vox gets us the whole story behind our mexican soda favorite, Jarritos!
Turn any event into a party with Ken Goldman's "finger food plates" . A great little plate to wear along with your favorite drink.Exclusive at "worldwidefred "!
Nice iconic wine bottle designs were done by the design director of Zeus Jones, Brad Surcey
A Mountain Of Crushed Ice makes the Vahine Delight! Check out that pineapple!
Lovely Belgium beer, Delirium Tremens!
Ultrapremium Margarita - unique cocktail with best and most expensive ingredient which I can find.
1 litre's bottles are so stylish that you might forget about their carbon footprint.
A Gin & Tonic with a Twist... Cucumber! It's deliciously refreshing!
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.