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Book Examiner proposes a list of literature to accompany your libation of choice. *Liqurious

Book Examiner proposes a list of literature to accompany your libation of choice.

#1685
My Aching Head tracks the elusive cheese cocktail and creates the Brandied Brie. He brands the result "tasty" but notes "the process of making it just isn’t that workable." (we'll trust him on that) *Liqurious

My Aching Head tracks the elusive cheese cocktail and creates the Brandied Brie. He brands the result "tasty" but notes "the process of making it just isn’t that workable." (we'll trust him on that)

#1684
Chuck and Wes at Gumbo Pages are enjoying their new bottle of Hayman's Old Tom Gin, making killer Martinezes, lovely Tom Collinses, and a variation on the Demeanor cocktail. *Liqurious

Chuck and Wes at Gumbo Pages are enjoying their new bottle of Hayman's Old Tom Gin, making killer Martinezes, lovely Tom Collinses, and a variation on the Demeanor cocktail.

#1683
Another fabulous Fred-made find: Bone Chillers skull-and-crossbones ice cube molds. *Liqurious

Another fabulous Fred-made find: Bone Chillers skull-and-crossbones ice cube molds.

#1682
The only thing better in the fall than fresh-pressed apple cider is Felicia's hot apple cider mulled with spices and doctored with a shot of liquor. *Liqurious

The only thing better in the fall than fresh-pressed apple cider is Felicia's hot apple cider mulled with spices and doctored with a shot of liquor.

#1681
Drink of the Week gets spooky with Blavod black vodka. Catechu, an extract of the Acacia shrub commonly used in astringents and breath fresheners, is what gives Blavod its black color. *Liqurious

Drink of the Week gets spooky with Blavod black vodka. Catechu, an extract of the Acacia shrub commonly used in astringents and breath fresheners, is what gives Blavod its black color.

#1680
If it's not from Portugal, you can't call it Port. But, as BevLaw reports, this Florida winery found a witty way to get their point across. *Liqurious

If it's not from Portugal, you can't call it Port. But, as BevLaw reports, this Florida winery found a witty way to get their point across.

#1678
The Wild Drink blog compiles a fascinating timeline of the history of Gin, complete with historical illustrations like William Hogarth's famed ‘Gin Lane’ engraving. *Liqurious

The Wild Drink blog compiles a fascinating timeline of the history of Gin, complete with historical illustrations like William Hogarth's famed ‘Gin Lane’ engraving.

#1677
Fennel Shochu cocktail at O Izakaya Lounge in San Francisco's Japantown, from SFGate's story on cocktails based on this fiery Japanese liquor. *Liqurious

Fennel Shochu cocktail at O Izakaya Lounge in San Francisco's Japantown, from SFGate's story on cocktails based on this fiery Japanese liquor.

#1676
"The Manhattan ... constitutes proof that there's a benevolent force working for us in the universe," says A.J. Rathbun. Table Matters offers four wonderful variations. *Liqurious

"The Manhattan ... constitutes proof that there's a benevolent force working for us in the universe," says A.J. Rathbun. Table Matters offers four wonderful variations.

#1675
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Nice packaging by Interbrand for Stolichnaya's Elit brand. *sub-studio

Nice packaging by Interbrand for Stolichnaya's Elit brand.

#1674
Just in time for fall, Table Matters sampled 15 ciders from the US, UK, and France. Tasters were surprised by the diversity. *Liqurious

Just in time for fall, Table Matters sampled 15 ciders from the US, UK, and France. Tasters were surprised by the diversity.

#1673
Accidental Hedonist Kate Hopkins' forthcoming book, "99 Drams of Whiskey" *Liqurious

Accidental Hedonist Kate Hopkins' forthcoming book, "99 Drams of Whiskey"

#1672
Just in time for Halloween -- but retro-cool all year long -- a cocktail shaker labeled "Poison"... from Target, of all places. *Liqurious

Just in time for Halloween -- but retro-cool all year long -- a cocktail shaker labeled "Poison"... from Target, of all places.

#1671
The Whiskey Bros whip up a Collins variation with bourbon, christening it the BLT -- Bulleit, Lemon and Tonic. *Liqurious

The Whiskey Bros whip up a Collins variation with bourbon, christening it the BLT -- Bulleit, Lemon and Tonic.

#1670
Elephant Journal reviews the best beers of the Great American Beer Festival! *projectbennett

Elephant Journal reviews the best beers of the Great American Beer Festival!

#1669
The Cellarist checks out two winebars named Terroir, one in San Francisco's SoMa and another in NYC's East Village. *Liqurious

The Cellarist checks out two winebars named Terroir, one in San Francisco's SoMa and another in NYC's East Village.

#1668
Tipsy Texan takes on the Golden Cadillac, a Grasshopper made with Galliano in place of the Creme de Menthe *Liqurious

Tipsy Texan takes on the Golden Cadillac, a Grasshopper made with Galliano in place of the Creme de Menthe

#1667
Ask a booze blogger his favourite drink, and you'll get a different answer every time. Jay of Oh Gosh likes the Guyana Manhattan... at least this week. *Liqurious

Ask a booze blogger his favourite drink, and you'll get a different answer every time. Jay of Oh Gosh likes the Guyana Manhattan... at least this week.

#1666
No liquor license, no problem. The NY Times reports on restaurants using sake and similar high-alcohol wines to mimic hard spirits in cocktalis. *Liqurious

No liquor license, no problem. The NY Times reports on restaurants using sake and similar high-alcohol wines to mimic hard spirits in cocktalis.

#1665
In these times of economic uncertainty, it's good to know that the Wall Street Journal has our back. Eric Felten suggests affordable, blended Scotch whisky. *Liqurious

In these times of economic uncertainty, it's good to know that the Wall Street Journal has our back. Eric Felten suggests affordable, blended Scotch whisky.

#1664
Blogger AJ Rathbun visits LUPEC Boston, promoting his book "Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor." *Liqurious

Blogger AJ Rathbun visits LUPEC Boston, promoting his book "Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor."

#1663
The new menu at Tini Bigs marks the return of Jamie Boudreau, one of the Northwest's most talked-about bartenders, says the Seattle Times. *Liqurious

The new menu at Tini Bigs marks the return of Jamie Boudreau, one of the Northwest's most talked-about bartenders, says the Seattle Times.

#1662
A delicious autumn cocktail, made with all things fall: grapes, red wine, cider, and spiced simple syrup. *thedistrictdomestic

A delicious autumn cocktail, made with all things fall: grapes, red wine, cider, and spiced simple syrup.

#1661
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Absinthe is now available in lollipop form... *Gutenberg

Absinthe is now available in lollipop form...

#1660
Beyond Drinks is amused by Alo brand aloe vera drinks' functional names, especially the curiously named ‘Exposed’ flavor. *Liqurious

Beyond Drinks is amused by Alo brand aloe vera drinks' functional names, especially the curiously named ‘Exposed’ flavor.

#1659
A close relative of the Claridge, the Frankenjack Cocktail was invented by the two proprietors of a well-known speakeasy in New York City. *Liqurious

A close relative of the Claridge, the Frankenjack Cocktail was invented by the two proprietors of a well-known speakeasy in New York City.

#1658
The second edition of LUPEC Boston's "Little Black Book of Cocktails" ($15) is hot off the presses. Sales benefit the New England Shelter for Homeless Veterans’ Women’s Unit. *Liqurious

The second edition of LUPEC Boston's "Little Black Book of Cocktails" ($15) is hot off the presses. Sales benefit the New England Shelter for Homeless Veterans’ Women’s Unit.

#1657
The $10,000 martini at the Algonquin Hotel's Blue Bar includes "a big honking diamond", according to Daily Drink. *Liqurious

The $10,000 martini at the Algonquin Hotel's Blue Bar includes "a big honking diamond", according to Daily Drink.

#1656
If you haven't visited the Mixoloseum's Thursday Night Drinks, you're missing some amazing tips. Last week's chat covered stunning garnishes; a companion contest runs through the 24th. *Liqurious

If you haven't visited the Mixoloseum's Thursday Night Drinks, you're missing some amazing tips. Last week's chat covered stunning garnishes; a companion contest runs through the 24th.

#1655
Mea Culpa sour cherry rakija from the Belgrade Rakija Fair, and the old Serbian myth about the origin of rakija. *palachinka

Mea Culpa sour cherry rakija from the Belgrade Rakija Fair, and the old Serbian myth about the origin of rakija.

#1654
Drinkhacker reviews the Buffalo Trace 2008 Antique Collection whiskeys. *Liqurious

Drinkhacker reviews the Buffalo Trace 2008 Antique Collection whiskeys.

#1653
John Myers, a Maine bartender and cocktail scholar, waxes poetic about Chartreuse, the monks that made it, and cocktails that use it. *cocktailvirgin

John Myers, a Maine bartender and cocktail scholar, waxes poetic about Chartreuse, the monks that made it, and cocktails that use it.

#1652
Hailing from the former Soviet republic of Moldova, Firestarter wheat-based, honey-flavored vodka is packaged in the shape of a fire extinguisher complete with locking pin, trigger, and nozzle. *BeyondDrinks

Hailing from the former Soviet republic of Moldova, Firestarter wheat-based, honey-flavored vodka is packaged in the shape of a fire extinguisher complete with locking pin, trigger, and nozzle.

#1651
Look what the Liquid Muse got in the mail! A shiny new copy of the long-awaited book by Drinkboy's Robert Hess: “The Essential Bartender’s Guide: How to Make Truly Great Cocktails." *Liqurious

Look what the Liquid Muse got in the mail! A shiny new copy of the long-awaited book by Drinkboy's Robert Hess: “The Essential Bartender’s Guide: How to Make Truly Great Cocktails."

#1650
Underhill Lounge samples the Fox Trot cocktail, a possible predecessor of the modern Margarita made with citrus juice, orange curaçao, and rum. *Liqurious

Underhill Lounge samples the Fox Trot cocktail, a possible predecessor of the modern Margarita made with citrus juice, orange curaçao, and rum.

#1649
Cocktail Buzz makes brunch cocktails like you've never seen before. The Benedict, for example, is a subtle and savory combination of tarragon, egg cream, clove, and bacon. *Liqurious

Cocktail Buzz makes brunch cocktails like you've never seen before. The Benedict, for example, is a subtle and savory combination of tarragon, egg cream, clove, and bacon.

#1648
Epicurious' top cachaça cocktails include Sangria Blanca, the Pearl Button, the Caipirinha de Uva, and the Amazonia. *Liqurious

Epicurious' top cachaça cocktails include Sangria Blanca, the Pearl Button, the Caipirinha de Uva, and the Amazonia.

#1647
Bloody Sun Cocktail with Bols Red Orange Liqueur, a tropical drink with light, sweet citrus taste. *scomorokh

Bloody Sun Cocktail with Bols Red Orange Liqueur, a tropical drink with light, sweet citrus taste.

#1645
Art+Auction magazine's essential fall wine guide, from bidding on Bordeaux to decoding a catalogue. *jplei

Art+Auction magazine's essential fall wine guide, from bidding on Bordeaux to decoding a catalogue.

#1644
Double Cross's owner believes he's got the best new vodka on the market. Spirit Me Away tests his theory. *SpiritMeAway

Double Cross's owner believes he's got the best new vodka on the market. Spirit Me Away tests his theory.

#1643
Continuing his "wine-tail" theme, Jamie Boudreau offers the Ignis Fatuus, a spicy, Chardonnay based drink with a jack-o'-lantern-inspired name. *Liqurious

Continuing his "wine-tail" theme, Jamie Boudreau offers the Ignis Fatuus, a spicy, Chardonnay based drink with a jack-o'-lantern-inspired name.

#1642
Washington Island wheat and juniper berries are used in Death's Door Gin, named for the occasionally treacherous shipping passage between Green Bay and Lake Michigan. *Liqurious

Washington Island wheat and juniper berries are used in Death's Door Gin, named for the occasionally treacherous shipping passage between Green Bay and Lake Michigan.

#1641
Dale Cruse is glad that it’s hard to find Old Raj gin because otherwise he’s afraid of “dropping $60 a week on that bottle of liquid deliciousness.” *Liqurious

Dale Cruse is glad that it’s hard to find Old Raj gin because otherwise he’s afraid of “dropping $60 a week on that bottle of liquid deliciousness.”

#1640
Rookie gets down with some of his favorite seasonal produce, creating the Clever Jack Cocktail just in time for Halloween. *Liqurious

Rookie gets down with some of his favorite seasonal produce, creating the Clever Jack Cocktail just in time for Halloween.

#1639
Oh Gosh features the Juniper Club, a Pegu Club variation that adjusts the ratios and replaces the Angostura bitters with a bar-spoon of Peychaud’s. *Liqurious

Oh Gosh features the Juniper Club, a Pegu Club variation that adjusts the ratios and replaces the Angostura bitters with a bar-spoon of Peychaud’s.

#1638
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