Paul Clarke of Cocktail Chronicles describes the Frappé à la Guillaume: "deeply elegant, floral and ... baroque, with the crisp edge of anise brushed into a rich lushness from the vermouth".
The Horse's Neck makes a refreshing cooler. It's simply ginger ale with a long lemon twist... and perhaps a shot of your favorite liquid courage.
The Cognac-based Alabazam uses an entire teaspoon of Angostura bitters. But cocktail guru Jamie Boudreau testifies that "tempered with the sugar and Cointreau, it really works."
You can finally get a fancy cocktail in Brooklyn's Red Hook neighborhood thanks to Botanica, a swank new bar with a Gatsby-esque vibe.
Lyke to Drink samples a half-dozen pumpkin ales.
A close relative of the hot toddy, the Irish Whiskey Skin adds a long twist of lemon. It's also Rookie Libations' MxMo entry this month.
Charmian's not a beer fan, but names like Über Goober, S'mores, and Cup A Joe convinced her to belly up to the bar and give hops another try.
Pisco Punch, a 19th century cocktail made with Peruvian grape brandy, pineapple and lime juices.
Sage, Elderflower and Cucumber White Sangria from Cocktail Times.
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.
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.
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.
The Only Dietsch welcomes drinkers of taste and distinction to his Providence establishment, wherein they may sample the Princeton Cocktail.
Oh Gosh chooses the Delicious Sour -- from The Flowing Bowl by William Schmidt -- for Mixology Monday: 19th Century.
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.