Rookie visits Istanbul and makes an on-the-spot cocktail with hibiscus tisane, candied orange peel, and raki, Turkey's anise-flavored spirit.
Martini Groove can't wait to spend an evening with Brockman's Gin.
Beyond Drinks warns that corporate takeovers of British pubs has led to a decline in the venerable art of the pub sign, and offers solutions.
RumDood rounds out his tour of Old New Orleans rums with the 10 Year Old variety, including a recipe for Planter's Punch.
Slashfood's skeptical Mike Pomranz finds a certified organic ale that's worthy of adulation: Wildfire Extra Pale Ale by Four+ Brewing
Economy got you down? The Times says "$10 to $20 [bottles] offer the greatest amount of pleasure and excitement for the least amount of money."
Enjoying the distorted forms of Michael Anastassiades Three Champagne Glasses and One Water Glass.
The British are coming! Boston's getting a stateside sip of Hayman's Old Tom Gin, imported for the first time since Prohibition by the rare-spirits fanatics at Haus Alpenz. (via Drink Boston)
Serious Eats pays a visit to Galco’s Soda Pop Stop, home to 450 flavors of sparkling beverages like Sweet Blossom Rose and Mr. Q Cumber. Think of the fancy highballs you could make!
As Rolling Stone Magazine says, "Forget Red Bull as the energy drink of choice. Why not try a Whynatte?" Drop Jager shot into latte and pound like a flank steak
Substance Winery from Washington adopts an interesting method of categorizing and branding their wines - in the form of a periodic table of wine.
Jensen's Old Tom gin, based on a 1840s recipe that uses absolutely no sugar like the first Old Toms likely did.
It's a little early for Halloween, but Tipsy Texan samples the Banshee, a close relative of the Grasshopper and Pink Squirrel.
Mixology.eu has the scoop on Absolut Masquerade, the follow-on to last year's best-selling Absolut Disco. The sequined dress zips off to reveal a mysterious label.
Shoes & Cocktails whips up a pitcher of fall sangria to celebrate the autumn equinox.
I love how the dripping seal reinforces Sloe Gin's snail logo. Packaging by Blackburns.
Drinkhacker reviews Four Roses 2008 Mariage Collection, a blend of two bourbons: a rich 13-year-old and a spicy 10-year-old.
The NY Times takes a look at swanky new cocktail (and mocktail) menus from big hotel chains, an effort to catch up with their boutique competitors.
Beautiful packaging design for Integrity Spirits' Lovejoy Vodka by ID Branding.
Drink of the Week shows you how to get this creepy fog effect in your Halloween punch bowl.
Silicone alphabet ice cube trays from Suck UK.
The Bank of Japan from Cocktail Buzz, a potent combo of Japanese single-malt whiskey, Midori melon liqueur, and other zippy flavors, topped with a pear-slice garnish.
Pimm’s No. 1 was invented in England in 1823 as a health drink.
It is a bottle and it is also a box and it contains 1.5 litre of superb wine! Plus it is also 100% recyclable.
SFGate rounds up Northern California's most interesting harvest events -- dinners, tours, even a chance to help. Grape-stomping anyone?
Glenfiddich Vintage Reserve 1977 features "a wonderful balance of rich oak notes and sweet, fruity spice." (via The Spirit World)
Duvel on tap. Not the familiar 8.5% alcohol stuff in the stubby bottle, but a whole new beer entirely, to be known as Duvel Green. (via On The House)
A luxury 100-proof vodka? Belvedere Intense -- which features whiskey- and cognac-like flavors -- will be sold only in international airports at a cost 45 euros. (via Luxist)
The Purveyor shows how a real Old Fashioned is made: No fruit salad, no soda water.
Budweiser American Ale enters the craft-brew category. "What microbrew ale would taste like if they had the billion dollar R&D department of Anheuser-Busch," says Uncrate.
TalkDrinks samples the Costalegre, featuring blanco tequila, ginger, blood orange, an orange-zest rim and a flamed absinthe float.
DrinkHacker reviews 10 Cane, the new darling of bar menus. Its versatility and smoky-oak character set it apart from from other white rums.
Underhill Lounge takes a field trip to San Francisco's City Beer, "a sort of cross between a beer store and a bar" in a South of Market loft.
Palin Syrah, a certified organic wine from Chile, "was our best selling wine before (the VP announcement),” said Chris Tavelli, owner of Yield Wine Bar. (via Serious Eats)
A late entry to Mixology Monday, the Improved Tom features Hayman's Old Tom gin, a slightly sweet style that's making a comeback in cocktail circles.
A Mountain of Crushed Ice features the Aperol Rossa with rum, pink grapefruit juice, and a vanilla bean garnish.
European brand Forgotton Flavours will be sampling their Swedish Punch and Falernum at the Bar Convent Berlin show next week.
Craig Hermann of Tiki Drinks & Indigo Firmaments shares his award-winning recipe: "Gannt's Caipirissima."
Where did summer go? Celebrate with one last pitcher of sangria.
Erin and J hang on to the last bits of summer by making and bottling their own vin d'orange, a traditional French aperitif.
Two at the Most reviews Bluecoat American Dry Gin and makes a Corpse Reviver No. 2a.
Shoes & Cocktails heads to DC's Central and samples a Blackberry Bourbon Cobbler, Ginger Daiquiri, La Fee Verte, and the winner of the night, the Black Pepper Gin Rickey.
Jon Santer, one of the many top mixologists lured from their bar shifts to take jobs as 'brand ambassadors' and spirits consultants. Is this trend bad for drinkers?
The folks at The Kitchn want to know: What Fall Beers Do You Love?
Viewing environmental awareness through the lens of a martini glass with The Arboretum cocktail!
How to open a bottle of wine without a corkscrew? Wired shows you one way. (Hmm, maybe that corkscrew's not such a bad investment....)