Sonya Moore tackles part 3 of her 'Tuesdays with Eben' series, taking notes on proper cobbler-shaker grip and listening to the ice.
Nirvino kicks kicks off their Ten Best San Francisco Cocktails list with drinks from Absinthe, Elixir, Beretta, Cantina, Alembic and more.
One of the best ways to add pungent flavors to a cocktail is to rinse the inside of the glass with your spirit of choice, says David Wondrich in Esquire.
Cherish Raspberry, the perfect lambic to pair with Belgium's classic dessert, La Dame Blanche.
A wonderful Fall Cocktail recipe made with Pumpkin, Gingerbread, rum, and a splash of chilled coffee and Kahlua!
See if you can read the fine print on this one. Sapporo has created a "cappable" on-the-go beer bottle. For "today's active lifestyle."
Bevlog spots a trend: Three West Coast vintners agree it’s a recession, and a fourth winery registered the trademark "Recession Red".
DrinkPlanner clues us in to Whipped Lightning: cream topping infused with booze, in four flavors: Amaretto, Cinnamon, Macadamia, and Orange.
Art of Drink travels to Kentucky, and visits the Woodford Reserve Distillery for a educational morning of bourbon making.
The Clover Club cocktail may have become the Cosmo of its day, but it is an awesome tipple.
Grenadine syrup adds a burst of color and flavor to the Tequila Sunrise, Monkey Gland, Hurricane, and Shirley Temple cocktails. The Kitchn explores a couple of quick and easy recipes for this bar staple.
From the highlands comes a premiere single malt Scotch whisky celebrated for its 'fine quality, good taste and originality'. Balblair Highland Single Malt
TableMatters explains that the Blue Moon was a standard when Creme Yvette was a staple. With the similar Creme de Violette available again, it's possible to make the lavender-hued drink.
Slashfood bids a not-so-fond farewell to Zima, as MillerCoors discontinues the once-trendy clear citrus malt monstrosity.
Alcademics tells us: Nearly all gins are simply vodka infused with herbs, then redistilled. But golden-hued Tru2 Gin from Modern Spirits stops at the infusion step for soft but spicy taste.
Readers Digest declares a smoothie of flaxseed, pomegranate, almond butter, green tea extract, blueberries, wheat germ, garlic(!), and probiotic yogurt "the un-doughnut".
Re-released this month with a new design, Crown Royal Reserve Canadian Whiskey includes some spicy rye whiskey, according to Drinkhacker.
Beyond Drinks tells us designer Ricky Salsberry is behind this new range of environmentally friendly aluminum bottles for Great Lakes Brewery.
Surprising and funny ads from Argentina's Fondo Vitivinícola de Mendoza, an organization that promotes the local wine trade.
A video review of Simpsons-inspired Duff beer.
DrinkHacker reports that Eades, makers of the Double Malt series of whiskys, has broken ground on its new distillery in Virginia. Alas, the first batch won't be ready until 2015.
The name of a new blood-orange liqueur suggests the sun and a Southern Italian city, and its bottle looks like a juicer. But Solerno is not gimmicky, says the NY Times.
Book Examiner proposes a list of literature to accompany your libation of choice.
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)
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.
Another fabulous Fred-made find: Bone Chillers skull-and-crossbones ice cube molds.
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.
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.
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.
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.
Fennel Shochu cocktail at O Izakaya Lounge in San Francisco's Japantown, from SFGate's story on cocktails based on this fiery Japanese liquor.
"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.
Nice packaging by Interbrand for Stolichnaya's Elit brand.
Just in time for fall, Table Matters sampled 15 ciders from the US, UK, and France. Tasters were surprised by the diversity.
Accidental Hedonist Kate Hopkins' forthcoming book, "99 Drams of Whiskey"
Just in time for Halloween -- but retro-cool all year long -- a cocktail shaker labeled "Poison"... from Target, of all places.
The Whiskey Bros whip up a Collins variation with bourbon, christening it the BLT -- Bulleit, Lemon and Tonic.
Elephant Journal reviews the best beers of the Great American Beer Festival!
The Cellarist checks out two winebars named Terroir, one in San Francisco's SoMa and another in NYC's East Village.
Tipsy Texan takes on the Golden Cadillac, a Grasshopper made with Galliano in place of the Creme de Menthe
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.
No liquor license, no problem. The NY Times reports on restaurants using sake and similar high-alcohol wines to mimic hard spirits in cocktalis.
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.
Blogger AJ Rathbun visits LUPEC Boston, promoting his book "Luscious Liqueurs: 50 Recipes for Sublime and Spirited Infusions to Sip and Savor."
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.
A delicious autumn cocktail, made with all things fall: grapes, red wine, cider, and spiced simple syrup.