Luxist tells us: The slogan of The Last Drop is "if you only drink only one more glass of whisky..." And indeed, this super-premium Scotch would be a fitting accompaniment for your last meal.
Nearing the end of the "D" drinks in the Savoy guide, Underhill Lounge pours a Dubonnet cocktail.
Eric Felten lays the smack down on prefab cocktail mixes, and offers the Modern Old Fashioned as an alternative. "Now, that wasn't so hard, was it?" he inquires at the recipe's end.
How do you improve on an Improved Gin Cocktail? With homemade Boker's Bitters. Cocktail Slut shows us how for Mixology Monday.
Unlike many antique cocktails, Sherry Cobbler's delectable to modern palates; the fresh-fruit garnish and wine base seem downright contemporary.
In honor of Mixology Monday, Meade toasts the heat with a Curaçao Punch from Harry Johnson's "New and Improved Bartenders Manual".
Would you dare drink it? Inspired by a restaurant cheese platter, St. Pete's Denial blends white chocolate liqueur, vodka, and a bleu-cheese reduction, garnished with chocolate.
The Coctailians' MxMo submission: The Prince of Wales Cocktail
John at ednbrg makes a Gin Daisy for Mixology Monday, going the extra mile to use genever, the forerunner of modern gin.
Blair told me I have to submit my photo for this month's MxMo. My camera was broken, so I had to improvise.
Metagrrl -- host of this month's Mixology Monday -- gets her entry in with the Chocolate Cocktail. (Surprisingly, there's no chocolate in it.)
For Mixology Monday, Pegu Blog wades into the inter-state battle over proper Julep construction: Will it be Maryland Rye or Kentucky Bourbon on top?
And what did Trader Tiki make with the home-made orgeat from #1196? A Japanese cocktail for Mixology Monday, of course.
Enjoy the Dew of the Sea while it's still a bit warm out. Herbal, cooling, and delicious.
Over at Mixology Lab, Fred pages though "Imbibe!" and offers one of the many historical drinks named for the Prince of Wales as his MxMo entry.
DrinkHacker reminds us that Pernod was the top absinthe until the 1915 ban. Forced to offer a toned-down pastis for decades, Pernod once again sells the genuine green fairy.
Carpano Antica Formula. This delicious and beautifully packaged Italian sweet vermouth may be the perfect aperitif!
Another entrant in Mixology Monday, 19th Century: Mark Sexauer builds a Gin Buck with homemade ginger ale.
Sure, it's "just a dry martini". But you ought to know that Underhill Lounge never makes a boring drink. Check out the interesting brands of gin, vermouth, and (two kinds of) bitters he's got going.
Jeffrey Morgenthaler takes a long journey to the Martin Miller's Gin distillery. He visits a still named Angela and smells the botanicals (and braves a Pickle/Cheddar sandwich).
CookThink shows us the story behind the Bloody Mary
Trader Tiki makes Orgeat from scratch! "Orgeat, fashionably French soda sweetener, or one of the best ingredients ever set behind the bar?"
With MxMo being all about 19th century cocktails, A Mountain of Crushed Ice shows us how to make Arrak Spice Punch
Adorable new Anya Hindmarch Loose Pockets 'Martini Money' Pouch (they come in a range of other colors and sayings as well)
Two at the Most celebrates Mixology Monday with cocktails using Anchor Distilling's Genevieve Gin.
Snow Beer -- a joint venture between Miller and a Chinese partner -- just passed Bud Light as the most widely consumed beer in the world.
Scomorokh makes Bellinis: fresh peach juice and sparkling wine.
Horchata de Melón - Melon Seed Drink
Camper English visits St. George Spirits and captures the final stages of kirsch distillation on video.
Burgundy's classic aperitif comes to the Empire State: a Kir Royale with Clinton Vineyards Hudson Valley cassis and New York State sparkling wine.
Slashfood's 'Diary of a Distiller' hits the road to New York City.
Death's Door snags another view of the Slow Food Nation spirits pavilion, where giant cocktail umbrellas formed the ceiling.
Kevin Martin is missing from behind the mahogany at Eastern Standard. If you know where to find him, Please Don't Tell.
Jeffery Morgenthaler visits London's Quo Vadis and experiences "a non-motorized, non-electrical brass ice-baller that uses gravity to punch out the perfect sphere in seconds."
What happens when cocktail bloggers get together for a virtual brainstorming session? Drinks like the 7th Hour get invented.
The Wisdom of Pele: A tiki drink I invented for Mixology Monday, served at Forbidden Island. What could be better?
Stomping through the Savoy with Underhill Lounge, we encounter the Dream: A flowery cocktail, reminiscent of orange blossoms.
Ultra-luxe Byblos hotel in St. Tropez is selling ten limited edition $150,000 wood and leather caskets containing an oversized bottle of Perrier-Jouët Belle Époque champagne. (via Luxist)
Gorgeous bottle design for Dada wines by InHouse Design.
Amazon will add wine to their offerings in early October, delivering vino to customers in 26 states with reciprocal-shipping arrangements.
Nanjatta -- a blog dedicated to the world of Japanese single-malt whiskeys -- has the scoop on Akashi 8-year-old from White Oak Distillery
Chow's black pepper martini: Hendrick's gin, dry vermouth, and pepper-infused simple syrup.
NewYorkology has the scoop on Red Hook's Botanica, where cocktails are made with locally foraged ingredients like grapes, figs, calendula, and Japanese miniature cucumbers
In his roundup of three barleywines -- including Sisyphus from Real Ale Brewing Company -- Meade confesses: "I love beer that’s so thick you can chew it."
Liquor Snob gets their hands on a bottle of Agavero, a tequila liqueur that includes the aphrodisiac damiana.
The Luxury Institute asked 1,771 wealthy American drinkers to rate premium liquor brands. Nine came out on top... including a few surprises.