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.
A new California tourism promotion offers an insider's guide to locations featured in the wine movie Bottle Shock.
The perfect tequila for a Bloody Maria? Tabasco Spicy Tequila from Heaven Hill distillery, home of Evan Williams bourbon, Bernheim Wheat, and other familiar whiskeys.
A Kitchn reader asks for cocktail suggestions using her newly inherited Anis del Mono -- a Spanish anise liqueur -- and Palinka, a Hungarian fruit brandy. Got ideas?
The Sherry Cobbler is an example of Yankee ingenuity, according to historian Eric Felten. The drink popularized the straw and was the first concoction to be shaken over ice.
According to our calculations, these CB2 beakers & glass funnel would make fabulous additions to any mixology lab.
Design House Stockholm's Pipette Oil & Vinegar Bottles by Camilla Kropp bring out the mad scientist in us all ~ could be fabulous for homemade bitters and other cocktail tinctures too!
Underhill Lounge continues Stomping through the Savoy. Flora's Erik Adkins samples the Dolly O'Dare: Equal parts gin and dry vermouth, plus a few dashes of apricot brandy and an orange peel.
Karim Rashid's Globalight for Veuve Clicquot ~ made for some incredible images when used as lanterns as our group explored the roman limestone Champagne caves below Reims.
Gourmet editor Ian Knauer shows you how to maximize the juicing potential of your citrus fruits -- by cutting them lengthwise.
The "10 Mangoes" from Vong's Thai Kitchen in Chicago gives home mixologists a reason to infuse simple syrups.
The Rum Pot, a Trader Vic classic featuring Demerara rum, on TraderTiki.com
The NY Times sips a stimulating cocktail made by infusing Pisco with the dried leaves of yerba maté -- a South American cure-all herb with a caffeine kick -- then adding citrus juices and syrups.
In honor of the Enchanted Tiki Room's 45th anniversary, Disney released a commemorative Rongo Bowl. TDIF celebrates with a special recipe using 4 ounces of 80-proof booze!
Two at the Most celebrates National Rum Day with a variation on the El Presidente cocktail.
The trickiest part of making The Spirit World's Bacchae cocktail might be the shopping: It calls for pisco, Vya vermouth, Parfait Amour, and Suze -- a hard-to-find French bitter liqueur.
Alessi Miniatures ~ seeing them in context of the originals in the shop window make them far more fun... can't you see using the starck citrus squeezer for designer kumquat juice shots?
Two at the Most experiments with Magellan Gin and finds it makes an excellent Aviation cocktail.
Over at Two of the Most, learn about the Knickerbocker Cocktail and the perils of measuring citrus.
Barbara Carafe by Nina Jobs for Design House Stockholm ~ crystal ball (also in black and clear) works as a top, or to add color under the carafe... or as another tactile addition to the experience.