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Pisco Punch, a 19th century cocktail made with Peruvian grape brandy, pineapple and lime juices. *Liqurious

Pisco Punch, a 19th century cocktail made with Peruvian grape brandy, pineapple and lime juices.

#1225
Sage, Elderflower and Cucumber White Sangria from Cocktail Times. *MarriedWithDinner

Sage, Elderflower and Cucumber White Sangria from Cocktail Times.

#1224
The USA Central team placed second at the Cocktail World Cup with a drink called "Wisdom of the Ages": vodka, white wine, white grapefruit juice, sage, and chamomile. *Liqurious

The USA Central team placed second at the Cocktail World Cup with a drink called "Wisdom of the Ages": vodka, white wine, white grapefruit juice, sage, and chamomile.

#1223
Yet another Mixology Monday entry, the Stone Fence -- a simple but tasty combo of rum, hard cider, and bitters -- from My Life on the Rocks. *Liqurious

Yet another Mixology Monday entry, the Stone Fence -- a simple but tasty combo of rum, hard cider, and bitters -- from My Life on the Rocks.

#1222
Chuck at Gumbo Pages reminds us that punch drinks follow an easy-to-remember formula for deliciousness, and serves up a Java Punch to prove it. *Liqurious

Chuck at Gumbo Pages reminds us that punch drinks follow an easy-to-remember formula for deliciousness, and serves up a Java Punch to prove it.

#1221
The Only Dietsch welcomes drinkers of taste and distinction to his Providence establishment, wherein they may sample the Princeton Cocktail. *Liqurious

The Only Dietsch welcomes drinkers of taste and distinction to his Providence establishment, wherein they may sample the Princeton Cocktail.

#1220
Oh Gosh chooses the Delicious Sour -- from The Flowing Bowl by William Schmidt -- for Mixology Monday: 19th Century. *Liqurious

Oh Gosh chooses the Delicious Sour -- from The Flowing Bowl by William Schmidt -- for Mixology Monday: 19th Century.

#1219
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. *Liqurious

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.

#1218
Nearing the end of the "D" drinks in the Savoy guide, Underhill Lounge pours a Dubonnet cocktail. *Liqurious

Nearing the end of the "D" drinks in the Savoy guide, Underhill Lounge pours a Dubonnet cocktail.

#1217
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. *Liqurious

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.

#1216
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How do you improve on an Improved Gin Cocktail? With homemade  Boker's Bitters. Cocktail Slut shows us how for Mixology Monday. *Liqurious

How do you improve on an Improved Gin Cocktail? With homemade Boker's Bitters. Cocktail Slut shows us how for Mixology Monday.

#1215
Unlike many antique cocktails, Sherry Cobbler's delectable to modern palates; the fresh-fruit garnish and wine base seem downright contemporary. *MarriedWithDinner

Unlike many antique cocktails, Sherry Cobbler's delectable to modern palates; the fresh-fruit garnish and wine base seem downright contemporary.

#1214
In honor of Mixology Monday, Meade toasts the heat with a Curaçao Punch from Harry Johnson's "New and Improved Bartenders Manual". *Meade

In honor of Mixology Monday, Meade toasts the heat with a Curaçao Punch from Harry Johnson's "New and Improved Bartenders Manual".

#1213
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. *Liqurious

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.

#1212
The Coctailians' MxMo submission: The Prince of Wales Cocktail *NOTCOT

The Coctailians' MxMo submission: The Prince of Wales Cocktail

#1211
John at ednbrg makes a Gin Daisy for Mixology Monday, going the extra mile to use genever, the forerunner of modern gin. *Liqurious

John at ednbrg makes a Gin Daisy for Mixology Monday, going the extra mile to use genever, the forerunner of modern gin.

#1210
Blair told me I have to submit my photo for this month's MxMo.  My camera was broken, so I had to improvise. *rumdood

Blair told me I have to submit my photo for this month's MxMo. My camera was broken, so I had to improvise.

#1209
Metagrrl -- host of this month's Mixology Monday -- gets her entry in with the Chocolate Cocktail. (Surprisingly, there's no chocolate in it.) *Liqurious

Metagrrl -- host of this month's Mixology Monday -- gets her entry in with the Chocolate Cocktail. (Surprisingly, there's no chocolate in it.)

#1208
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? *Liqurious

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?

#1207
And what did Trader Tiki make with the home-made orgeat from #1196? A Japanese cocktail for Mixology Monday, of course. *Liqurious

And what did Trader Tiki make with the home-made orgeat from #1196? A Japanese cocktail for Mixology Monday, of course.

#1206
Enjoy the Dew of the Sea while it's still a bit warm out. Herbal, cooling, and delicious. *Meade

Enjoy the Dew of the Sea while it's still a bit warm out. Herbal, cooling, and delicious.

#1205
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. *Liqurious

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.

#1204
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. *Liqurious

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.

#1202
Carpano Antica Formula. This delicious and beautifully packaged Italian sweet vermouth may be the perfect aperitif! *eat.drink.think.

Carpano Antica Formula. This delicious and beautifully packaged Italian sweet vermouth may be the perfect aperitif!

#1201
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Another entrant in Mixology Monday, 19th Century: Mark Sexauer builds a Gin Buck with homemade ginger ale. *Liqurious

Another entrant in Mixology Monday, 19th Century: Mark Sexauer builds a Gin Buck with homemade ginger ale.

#1200
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. *Liqurious

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.

#1199
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). *Liqurious

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).

#1198
CookThink shows us the story behind the Bloody Mary *NOTCOT

CookThink shows us the story behind the Bloody Mary

#1197
Trader Tiki makes Orgeat from scratch! "Orgeat, fashionably French soda sweetener, or one of the best ingredients ever set behind the bar?" *NOTCOT

Trader Tiki makes Orgeat from scratch! "Orgeat, fashionably French soda sweetener, or one of the best ingredients ever set behind the bar?"

#1196
With MxMo being all about 19th century cocktails, A Mountain of Crushed Ice shows us how to make Arrak Spice Punch *NOTCOT

With MxMo being all about 19th century cocktails, A Mountain of Crushed Ice shows us how to make Arrak Spice Punch

#1195
Adorable new Anya Hindmarch Loose Pockets 'Martini Money' Pouch (they come in a range of other colors and sayings as well) *NOTCOT

Adorable new Anya Hindmarch Loose Pockets 'Martini Money' Pouch (they come in a range of other colors and sayings as well)

#1194
Two at the Most celebrates Mixology Monday with cocktails using Anchor Distilling's Genevieve Gin. *stevideter

Two at the Most celebrates Mixology Monday with cocktails using Anchor Distilling's Genevieve Gin.

#1193
Snow Beer -- a joint venture between Miller and a Chinese partner -- just passed Bud Light as the most widely consumed beer in the world. *Liqurious

Snow Beer -- a joint venture between Miller and a Chinese partner -- just passed Bud Light as the most widely consumed beer in the world.

#1192
Scomorokh makes Bellinis: fresh peach juice and sparkling wine. *Liqurious

Scomorokh makes Bellinis: fresh peach juice and sparkling wine.

#1191
Horchata de Melón - Melon Seed Drink *applepiepatispate

Horchata de Melón - Melon Seed Drink

#1190
Camper English visits St. George Spirits and captures the final stages of kirsch distillation on video. *Liqurious

Camper English visits St. George Spirits and captures the final stages of kirsch distillation on video.

#1189
Burgundy's classic aperitif comes to the Empire State: a Kir Royale with Clinton Vineyards Hudson Valley cassis and New York State sparkling wine. *Liqurious

Burgundy's classic aperitif comes to the Empire State: a Kir Royale with Clinton Vineyards Hudson Valley cassis and New York State sparkling wine.

#1188
Slashfood's 'Diary of a Distiller' hits the road to New York City. *Liqurious

Slashfood's 'Diary of a Distiller' hits the road to New York City.

#1187
Death's Door snags another view of the Slow Food Nation spirits pavilion, where giant cocktail umbrellas formed the ceiling. *Liqurious

Death's Door snags another view of the Slow Food Nation spirits pavilion, where giant cocktail umbrellas formed the ceiling.

#1186
Kevin Martin is missing from behind the mahogany at Eastern Standard. If you know where to find him, Please Don't Tell. *Liqurious

Kevin Martin is missing from behind the mahogany at Eastern Standard. If you know where to find him, Please Don't Tell.

#1185
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." *Liqurious

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."

#1184
What happens when cocktail bloggers get together  for a virtual brainstorming session? Drinks like the 7th Hour get invented. *Liqurious

What happens when cocktail bloggers get together for a virtual brainstorming session? Drinks like the 7th Hour get invented.

#1183
The Wisdom of Pele: A tiki drink I invented for Mixology Monday, served at Forbidden Island. What could be better? *tradertiki

The Wisdom of Pele: A tiki drink I invented for Mixology Monday, served at Forbidden Island. What could be better?

#1182
Stomping through the Savoy with Underhill Lounge, we encounter the Dream: A flowery cocktail, reminiscent of orange blossoms. *Liqurious

Stomping through the Savoy with Underhill Lounge, we encounter the Dream: A flowery cocktail, reminiscent of orange blossoms.

#1181
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) *Liqurious

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)

#1180
Gorgeous bottle design for Dada wines by InHouse Design. *sub-studio

Gorgeous bottle design for Dada wines by InHouse Design.

#1179
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