The unfortunately named Burnt Fuselage, from the Mud Puddle reprint of "Barflies and Cocktails," [Ed. Note: Marleigh's morbid curiosity about terrible-sounding cocktails is her Guilty Pleasure for MxMo]
Drinkhacker verifies that Samuel Adams Imperial Pilsner offers an “enormous, almost reckless” amount of Noble Hallertau Mittelfrueh hops.
After making drinks full of fancy ingredients and sneering at Grey Goose martini drinkers, Jeffrey Morgenthaler gets a little tired of flavor. So he orders -- gasp! -- vodka as his guilty pleasure.
Art of Drink reports on two new Canadian whiskies: Wiser's Small Batch Whisky and Forty Creek Double Barrel Reserve.
NY Times declares the elaborate cocktail the nighttime equivalent of the daytime frozen yogurt craze, and mixologists the city’s new DJs.
Oh Gosh! reports on Forgotten Flavours, the brainchild of two German bartenders unhappy with the quality of classic cocktail ingredients.
For Mixology Monday, Guilty Pleasures edition, Mark Sexauer confesses to his Sake Bomb habit, and advises "a large beer glass and cheap sake".
Out of more than 1,300 entries, Alex Drobshoff’s Traditional Bock won the 2008 Samuel Adams Homebrew Contest sponsored by Boston Beer Co.
Hidden away during Prohibition, Glencadam Viking Scotch should fetch sell for £3000 to £5000 at auction, says Luxist.
Grey Goose's interpretation of the ice bucket takes design cues from a Golden Age top hat. Only five pieces are available, at a cost of €2800 each.
The el Bulli starter kit -- endless possibilities for molecular mixology.
"Careful, man, there's a beverage here!" Vidiot's homage to the White Russian -- his Guilty Pleasure for Mixology Monday -- includes copious Big Lebowski references... as well it should.
It’s time again for Mixology Monday! This month’s theme is Guilty Pleasures, and Tiare confesses to a weakness for blue-green drinks.
Design House Stockholm ~ Spin Stoneware by Marie-Louise Hellgren ~ just saw these in person, and its such a gorgeous set ~ mug, saucer, and stirrer ~ perfect for tea and coffee, comes in pairs!
A holster and gun that attach to your favorite bottles for playful party dispening
Drinkhacker conquers WhiskeyFest 2008, assigning letter grades to 24 whiskeys tasted.
The Casino, a nicely balanced blend of gin with maraschino liqueur, lemon juice, and orange bitters from the Savoy Cocktail Book.
Petit Coeur / Little Heart wine glass from artist Etienne Meneau -- a companion to Carafe N°5 from #630
Jamie Boudreau samples a bottle of Bluecoat Gin (popcorn on the nose?!) and shakes up a wine, gin, and Campari concoction called Bitter Love.
“If you could have only one cocktail book, what would it be?” called the bartender. “Why, Embury of course!” replied Robert Hess. Happily, Mud Puddle Books has reissued this hard-to-find classic.
Jay from Oh Gosh! checks out Berlin's Victoria Bar, where travelling mixologist Gonçalo de Sousa Monteiro jumped behind the bar to help out.
Kaiser Penguin creates the Isartal Rose: Gin, Pimm's, grapefruit, honey, and 2 dashes of his fave new ingredient: The Bitter Truth's celery bitters.
Happiness Tea, a fragrant blend of hibiscus, rosemary, and cardamon. You're encouraged to follow the instructions carefully "to bring a little more joy into your life."
The Spirit World eyes Cognac Frapin's Le Multimillésime -- the world’s first multivintage Grande Champagne Cognac and a gold-medal winner in the International Spirits Challenge 2008.
The lovely ladies of LUPEC make the acquaintance of punch, a libation traditionally composed of spirits, sour, sugar, and spice.
October is National Fair Trade month, and The Kitchn explores what certification means in the world of wine.
Science of Drink compares the Honi Honi and the Pinky Gonzalez, Mai Tai variations made with Scotch and tequila in place of rum.
Luxist features Akvinta – a Croatian product -- that bills itself as the first Mediterranean luxury vodka.
The Lopold Bros – Todd and Scott -- own a Denver distillery where they spend their days immersed in happy alchemy, turning fruit, grains, roots and herbs into spirits.
In a nod to Mad Men, Dr. Bamboo suggests indulging in a drink that masterfully combines detail and restraint: The Rye Old-Fashioned
Tiare gets a shipment of fancy hand-crafted cocktail ingredients from Trader Tiki, then whips up the Funkin’ Raspberry.
A beer and a shot? Each AK Ice Tray magazine produces 12 bullet-shaped pieces.
STLToday offers advice on shopping smart to find the best brews on a budget.
Chock full of vitamin A and vitamin C, you can drink Felicia’s Big Melon for an eye-opener or as a boozy smoothie snack.
After raving about the passion fruit version, Drinkhacker tastes four of Skyy’s more versatile flavors: Citrus, raspberry, grape, and cherry.
Slashfood describes the taste of Pint Pots candies as "somewhere between a brown ale and cider." Alas, they contain no alcohol.
Besides being delicious, what do Margaritas, Sidecars, Cosmopolitans, and Daiquiris have in common? They're all part of that grand old cocktail family, the Sour.
Underhill Lounge finds a fine use for the Mozart black chocolate liqueur: the Savoy book's Fifth Avenue Cocktail -- a layered shot of creme de cacao, apricot brandy, and sweet cream.
Throughout Good Food Month, Sydney’s top restaurants offer stylish cocktail-and-canapé combos for AU$20.
German bitter liqueur Borgmann features some provocative warning labels, sure to provoke the ire of consumer watchdog groups.
Scomorokh declares the Silver Amour-a-Rita “an ideal concoction for romantic evening.”
These stainless-steel wine clips are a touch more stylish than the usual drink-glass/buffet-plate connection gizmos.
Amazon Al Dente profiles A.J. Rathbun's: “Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor”.
The Angel Cappuccino Mug from Finnish designer Sami Rinne.
Serious Eats’ Paul Clarke pours over the recent tiki-trend New York Times article in #1442 and adds some local color from the cocktail front.
Underhill Lounge samples two seemingly identical variations of the Savoy’s Fantasio Cocktail, but ultimately finds a third option more to his liking.