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.
Mea Culpa sour cherry rakija from the Belgrade Rakija Fair, and the old Serbian myth about the origin of rakija.
Drinkhacker reviews the Buffalo Trace 2008 Antique Collection whiskeys.
John Myers, a Maine bartender and cocktail scholar, waxes poetic about Chartreuse, the monks that made it, and cocktails that use it.
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.
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."
Underhill Lounge samples the Fox Trot cocktail, a possible predecessor of the modern Margarita made with citrus juice, orange curaçao, and rum.
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.
Epicurious' top cachaça cocktails include Sangria Blanca, the Pearl Button, the Caipirinha de Uva, and the Amazonia.
Bloody Sun Cocktail with Bols Red Orange Liqueur, a tropical drink with light, sweet citrus taste.
Art+Auction magazine's essential fall wine guide, from bidding on Bordeaux to decoding a catalogue.
Double Cross's owner believes he's got the best new vodka on the market. Spirit Me Away tests his theory.
Continuing his "wine-tail" theme, Jamie Boudreau offers the Ignis Fatuus, a spicy, Chardonnay based drink with a jack-o'-lantern-inspired name.
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.
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.”
Rookie gets down with some of his favorite seasonal produce, creating the Clever Jack Cocktail just in time for Halloween.
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.
During a jaunt through Paris’ fanciest hotel bars, Julia Langbein discovers that the French have surprising respect for drinks 'sans alcool'.
Kaiser Penguin shares the secret of vanilla beans cheap enough to use as a cocktail garnish, as he does for the rummy, fruity Zadaran Storm.
The folks at Imbibe are intrigued by the recent release of Cointreau Noir, a blend of Cognac and orange liqueur that’s designed more for sipping than mixing.
The developer of the iBeer app announced he is suing Molson Coors for creating a nearly identical iPhone promotion for Carling.
Drinkhacker says Oval Vodka – in a unique, oval-ish pyramid bottle designed by LUCY.D – offers a strong almond nuttiness to the flavor and the nose.
Camper English boards a chartered bus for an 11-hour tropical-bar tour as part of Tiki Crawl 8.
Disguise your bar with these downloadable ‘poisonous potables’ labels from Martha Stewart. Bonus tip: Tonic water glows under black light.
Tiare from A Mountain of Crushed Ice shares her favorite cocktails from the Mixoloseum’s Thursday Drink Night garnish chat.
Bee Cool ~ a Liqurious Original by Anita ~ because we really are silly enough to take on a dare to invent a drink inspired by yogurt flavors.
Gourmet's Julia Langbein says: "The hottest thing to hit alcoholic drinks is ice — steeped with a shot of herbs, spices, or fruit flavor."
Wild Drink heads to Harry's Bar in Venice. Despite charging "mind-boggling amounts for drinks," the famous watering hole comes through with the best Bellini Tristan's ever had.
The Daily Green rounds up gifts for the eco-enthusiast, including gorgeous glasses made out of recycled wine and beer bottles.
Is Willamette Valley's Thomas one of the best Pinot Noirs in America? Absolutely!
Making Šljivovica, a fiery plum eau de vie from Serbia. No saint's feast, wedding or funeral is ever without this traditional homemade brew.
Great wine deserves a costume, too. Here are a few of my picks for Halloween
USA Today spots the trend of naming beers after religious icons, with mentions of Lost Abbey, He'Brew, and St. Arnold Brewing Co.
Take a shot at fun this Halloween with the "Pick Your Poison" drinking game. Press the spider to start the lights flashing. When the lights stop, one glass will remain lit.
After spending the day snapping up bargains, David Lebovitz takes Romain to NYC's Joe The Art of Coffee. The coffee-starved Parisian experiences "Le meilleur café de ma vie".
Imbibe Unfiltered asked readers to vote for their favorite Martin Miller's Gin cocktail, and received nearly 500 responses. Most entrants chose the French 75, followed closely by the Aviation.
Reserve Brands Group is looking for the Best Bartender in the World. Judges include celebrity chef Marco Pierre White and cocktail expert Dale DeGroff. Grand prize: A book deal.
Kick off the weekend with a Moscow Mule.
Esquire proposes a list of 20 perfect gifts for the mixologically obsessed, including Karlsson's Gold Vodka.
The Kitchn goes in search of cider-based drinks and finds the Northern Spy and the Stone Fence.
Is it bad that it's 10am, and I'm looking at Jager-ators? The tap machines are only about 300$!
Sonja talked her way into private weekly bartending lessons with Eben Freeman. On the first Tuesday, she learns the secret of an ergonomic jiggering method.
Almost indescribably fantastic, this mad little video for Elemental's "Cup of Brown Joy" -- praising the excesses of tea -- is sure to make oolong-sippers squeal with delight.
Seamus from Bunnyhugs travels to Haiti, where he samples Rhum Barbancourt in a picture-perfect setting.
Want to drink like the good people at Mad Men's Sterling Cooper? Then check out Esquire's Handbook for Hosts, circa 1949.
This Blackberry Martini starts with a homemade fruit syrup; the leftovers are equally delicious in smoothies.