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.
Simon Difford (pictured) escorts Jeff Morgenthaler to London's Cabinet Room. You may be surprised to hear which oddball cocktail became the drink-darling of the night.
Coke Zero Zero 7 bottle cross-promotes the latest Bond film, Quantum of Solace, but only in Britain.
Felicia's Speakeasy serves up a White Sangria with peaches, orange, sage leaves, and Cointreau.
Mixology.eu has a sneak peek of what's sure to be a sought-after 2008 holiday gift: A bottle of Grand Marnier wrapped in a cozy red-fur coat.
The Gin Stevie from Cocktail Buzz -- A taste of summer in a glass. Hendrick’s gin, lime juice, watermelon sake ice cubes, soda, basil and mint.
Mark Sexauer investigates (and reconstructs) Abbot's bitters, a lost ingredient that's essential to many vintage cocktail recipes.
Spirit Me Away samples TRU Organic vodka: straight (unflavored), lemon, and vanilla. "Green" elements include recycled glass bottles, corn labels printed with soy ink, and recyclable corks.
Lauren Clark of Drink Boston offers up her favorite bars for the over-35 crowd, including a supper club, a down-and-dirty rock bar, a beer pub, a Champagne bistro, and 6 more...
Cocktail Culture reports on the egg-white cocktail trend with the Tokyo Rose, a pretty pink drink using muddled strawberries, vodka, absinthe, and creme de cacao.
EDG Design Lab ~ Orange Squeezer for Driade 1998
As a part of the Taipei Binnial a FREE BEER has been released. The beer is available in different bars around Taipei.
Social Networking Site Icons ~ as drinks!
The Great American Beer Festival is coming up -- got your tickets yet?
Taste Memories returns to college, at least in sprit(s), with a recipe for the Kermit: Cucumber, lime, mint, and vodka, whizzed in a blender with ice.
Bon Appetit shows us tips on how to make the perfect ice for cocktails
Who can resist a contest? For the Love of Food needs help naming this blue curacao and pineapple drink.
What to buy the Champagne lover who has everything? Why, the $3,100 Laurent-Perrier coffret, including a magnum of Grand Siècle and six hand-blown Baccarat crystal flutes.
Cookthink introduces us to the Vesper, James Bond's "very strong and very cold and very well-made" cocktail.
Making a Moscow Mule ~ and the 1941 story behind it...
Locavore Lifestyle stirs up a taste of summer: the Heirloom Tomato Bloody Mary.
Remembering this classic from Charles H Baker's Gentleman's Companion, in two very similar, but very different forms.
How to make a whiskey sour... without sour mix.
The Cocktailians tell us that U.S. vodka is required by law to be flavorless. Luckily, Swedish brand Cape North is held to no such standard, offering "just a whiff" of vanilla, nut, and lemon rind.
A refreshing summer concoction of Lemongrass Thai Ice Tea from the tallest hotel in central Taiwan.
Hotel Oceana in Santa Monica now has alcoholic shakes - try the Toasted Coconut, with coconut-infused rum and coconut milk, or the equally rum-heavy Sugar Cane Horchata.
The Peach Blow, a great later summer fizz, resurrected from 1909
"Champagne, Mr. Bond?" The Celluloid Pantry investigates (the original) Casino Royale and 007's penchant for bubbly. He sips sparkling wine more often than his signature shaken-not-stirred Martini.
Can you still call it a Bellini if it's made with melon juice instead of peach puree? Hmm.
(We'll still call it delicious.)
Kyle McHugh seems like a nice, upstanding citizen, who happens to have an interest in high-end liquor. So why are his neighbors up in arms over his plan to open a swanky spirits boutique?
Vote with your liver over at The Liquid Muse. Will it be an Obamarita (blue) or McCainade (red?)
"Cheater pints" -- glasses that have extra-thick bottom layers, and hold less than 16oz -- are making their way into unscrupulous bars and restaurants. Here's how to protect yourself.
This watermelon granita, complete with a shot of rum and a squeeze of lime, is the perfect grown-up late-summer treat.
Eater tours San Francisco's newest wine bar. Press Club -- a 9,000-square-foot tasting room and wine shop -- is scheduled to open tomorrow after lengthy red-tape delays.