“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.
Vampyre Vodka -- it’s gotta be a big gimmick. But Drinkhacker was shocked by the quality of both the blood-red and the almond-tinged clear.
Trendspotter Camper English gets sweet on sherry-based cocktails in the Men's Book.
Slashfood shows us Nuvo: ‘The world's first sparkling liqueur’, made with vodka and French sparkling wine. But, magically, it's Barbie pink.
Chef Niall posts his video diary from the Guinness Storehouse in Dublin, enjoying a pint in the Gravity Bar that looks out over the city.
Soda gembira, an Indonesian 'happy milk soda' with syrup and condensed milk, from Alhambra's Indo Kitchen.
Garlic-Kissed Carrot Juice: surprisingly delicious and not too garlicky.
Smirnoff Ice has, by Annie Scott's count, nine flavors. Secretly, she'd always assumed that they all taste the same. But do they?
Crate & Barrel’s six-way opener tackles plenty of happy-hour dilemmas: bottle tops, bottle caps, pull tabs, safety seals, jar lids, and snack bags.
Danish microbrewery Nørrebro Bryghus features simply beautiful bottles by Punktum Design.
Liquid Muse thinks Oval has everything today’s vodka should: A fancy bottle, a vague but plausible distillation story, and a price in the mid-$30s.
Stopping for a glass of local wine is just one of the perks of biking through Colorado’s wine country.
Eric Asimov demystifies wines from Alsace, “a most complicated and counterintuitive region.”
Lyke 2 Drink rounds up six Oktoberfest (or Marzen-style) beers, a good choice for drinkers who enjoy malty beers or need a break from 'hop monsters'.
Blackstrap Betty, by TikiWahine. The winner of the Forbidden Island Cocktail Contest!
Bibulo.us reports from the field: “Bols Genever, the company's first attempt in recent years to market genever outside the Netherlands.”
Apparently, German soldiers used to drink beer out of their boots. This glass version seems much more sanitary, but equally fun.
Leland of EAT attends Astor Center’s ‘Home Bar Basics’ seminar, taught by two PDT bartenders, and declares it well worth the $95 price.
Green Green Tea is carbon neutral, which makes it 'green' tea as well as green tea.
In old-school terms, a “Fancy Cocktail” is gum syrup, bitters, spirits, and curacao, stirred with ice, strained into another glass, and garnished with a twist of lemon… and sometimes a sugared rim.