*Liqurious
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.
#1131
*Liqurious
Gourmet editor Ian Knauer shows you how to maximize the juicing potential of your citrus fruits -- by cutting them lengthwise.
#1129
*Chicagoist
The "10 Mangoes" from Vong's Thai Kitchen in Chicago gives home mixologists a reason to infuse simple syrups.
#1128
*Liqurious
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.
#1126
*MarriedWithDinner
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!
#1125
*stevideter
Two at the Most celebrates National Rum Day with a variation on the El Presidente cocktail.
#1124
*MarriedWithDinner
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.
#1122
*stevideter
Two at the Most experiments with Magellan Gin and finds it makes an excellent Aviation cocktail.
#1120
*stevideter
Over at Two of the Most, learn about the Knickerbocker Cocktail and the perils of measuring citrus.
#1119
*MarriedWithDinner
Liquid Muse 'sustainable sips' classes feature introductions to organic spirits and cocktail recipes like this Spicy Grapefruit Margarita.
#1117End of Vodka? Veev has set up a fairly funny, unarguably daring site bashing vodka and its strongest proponents.
#1115
*MarriedWithDinner
Scofflaw's Den takes a trip to Sperryville VA for a tour of the Copper Fox Distillery, home of Wasmund’s Rappahannock pot-stilled, single-malt whisky.
#1113
*scomorokh
The search of Ultimate Margarita by scomorokh. Several beauty Margarita recipe for you.
#1112
*MarriedWithDinner
Brew guru Charlie Papazian's angle on Pale Ale: "An American beer classic".
#1109
*MarriedWithDinner
Oh Gosh takes a trip to Brooklyn -- a variation on the Manhattan made with rye, dry vermouth, maraschino liqueur, and Amer Picon.
#1108
*MarriedWithDinner
The Kitchn offers suggestions for making good sangria, including affordable wine choices and a clever tip for ensuring the best flavor.
#1107
*MarriedWithDinner
Sam Mogannam, co-owner of San Francisco's Bi-Rite Market, enjoys promoting offbeat wines from unusual locations; many are organic and sustainable.
#1106
*MarriedWithDinner
How much would you pay for drinks made by master mixologist Tony Abou-Ganim paired to Mario Batali's food? The $1,500 price includes Mario's new book... (via Cocktailians.com)
#1105
*MarriedWithDinner
Pairing sake with Mexican food!? Beau Timken -- owner of True Sake, the country's first sake-only store -- likes to thinking outside the bento box.
#1103
*MarriedWithDinner
The stunning site for Bols' new genever (old-school Dutch juniper gin) features gorgeous recipe cards from the Jerry Thomas era, including the Holland House, the Collins, and the Improved Gin Cock-tail.
#1102
*MarriedWithDinner
Perfect for iced-tea weather, Tea Forté's tea-over-ice pots are made of heat-resistant glass. They're especially pretty with the tall pyramid bags designed for the pot.
#1101
*MarriedWithDinner
Drink Daddy unfolds like an umbrella; spears into grass, snow, sand, or other outdoor surfaces; and holds up to five drinks (stemware, cups, bottles, shakers...)
#1100
*MarriedWithDinner
Crème Brûlée Stout? Slashfood stumbles on Southern Tier Brewing Company's dessert in beer form -- an odd, but strangely satisfying hybrid.
#1098
*MarriedWithDinner
Touring Alsace's famed Route de Vin with Lucy's Kitchen Notebook. (Don't miss reading about how they kept their snacks cool.)
#1097
*MarriedWithDinner
A book due out in October chronicles the life of the young widow Cliquot who rose to celebrity and fortune on the bubbles of her eponymous Champagne.
#1095
*MarriedWithDinner
Part III of RumDood's tour of Old New Orleans Rum varieties. This time, it's Cajun Spiced Rum, which strikes "a great balance between dry and sweet".
#1094
*MarriedWithDinner
Working class heroes: Sauvignon blanc remains true to its proletarian roots. Tasting notes from $10-$12 offerings.
#1093
*MarriedWithDinner
The Telegraph's "complete guide to British pubs" profiles more than 250 notable public houses all around the UK -- plus one in Paris, just to be safe.
#1092
*MarriedWithDinner
Chicago Tribune reporters follow the 45th parallel around the globe, taking note of vineyards both legendary and emerging.
#1091
*Chicagoist
Bloody Mary from Chicago's popular Ina's (the Breakfast Queen) -- a great jump start to Saturday brunch.
#1090
*MarriedWithDinner
Italian wines -- like bubbly Prosecco -- pair perfectly with antipasto. The LA Times suggests offering six vino choices for a mix-and-match party.
#1089
*MarriedWithDinner
To become a certified coffee grader, applicants must pass 22 sensory tests rating coffees by taste and smell. Only 395 people worldwide have succeeded.
#1088
*MarriedWithDinner
The Kitchn looks at alternatives to traditional natural cork wine closures, from screwcaps to glass stoppers to synthetics.
#1087