Dwersteg Distillery has produced fine German liqueurs and spirits since 1882. Now with the "Dwersteg Organic" series, the family-run company goes green.
Jamie Boudreau's Hubbub takes its name -- in an impossibly roundabout way -- from Fee Brothers' new rhubarb bitters. Gary Regan recounts the shaggy dog story in his SF Chronicle column.
Grand Marnier and Navan invite top bartenders to participate in their third Mixology Summit in Vail next April. Applications are open now.
Scomorokh approves of the Treasure Island Special, a tiki-style drink with a piquant rum flavor.
Poizin Reserve by Armida Winery -- a big Zinfandel in a little coffin -- makes an apt Halloween choice, so long as you aren’t spooked by the $90 price tag, says Drink of the Week.
If you're still making your Martinis and Manhattans extra-dry, you might want to catch up with the times. Table Matters observes that "trendspotters have declared a sort of Vermouth renaissance."
Marleigh of Sloshed discovers a set of four Molokai Mule mugs -- a clear indication that it's time for some tropical cocktails.
Luxists reports that Auchentoshan Distillery has come out with a premium limited-edition 42 year-old that like the recent Balevenie offering.
Orin Swift's The Prisoner. Is there a better Halloween wine? No gimmicks, just a masterfully made Zin blend.
DrinkPlanner is perplexed and amused by the latest drinking gizmo: Beer on a Stick.
The Intoxicologist notes that some enthusiasts cringe at the thought of mixing an ultra-premium rye, but Beam suggests using its new (ri)1 whiskey in a traditional Manhattan.
Behold the Brain Hemorrhage. Slowly pour Bailey’s into schnapps, and the Irish Cream coagulates to form a cloudy, squiggly “brain” that appears to be sitting in formaldehyde.
Tiare's latest -- dubbed "Our Man in Havana" -- uses homemade banana-tobacco bitters, two kinds of rum, and citrus, with a vanilla-bean garnish.
Drinkhacker reviews Canadian Club Classic 12 Whiskey, a step up from the traditional Canadian Club, which is aged for just six years.
Jay at Oh Gosh! likes sherry-based cocktails -- like the Coronation -- for those times when a full dose of hard spirits is just a little too much to handle.
While hunting high and low for a Jerry Thomas costume, Jamie Boudreau conjures a batch of All Hallows Punch: "Insanely easy to make (and damn tasty too)".
Bevlog tells us nearly all absinthes available in the US since re-legalization are from Switzerland, France, and the US. Now two new versions made in the Czech Republic are set to hit the market.
When Ralph Morana launched a festival devoted to English-style cask ales, he didn't think he'd be starting a revolution. But the Toronto Star thinks that just might be what he's done.
Rum flows freely at the new Luau restaurant in Beverly Hills, as reported by none other than Jeff "Beachbum" Berry.
Victoria D’Amato-Moran shares her autumn-themed "Fall-ing For You" with the Liquid Muse.
Luxists spotlights a limited edition, gold-cased bottle of Midnight Gold, an Imperial Crude Moët & Chandon signed by designer Camille Toupet.
To make Martha's creepy "Eyeball Highball", peel radishes, then use a melon-baller to carve out space for a pimento-stuffed olive. Place the stuffed radish in an ice-cube tray, and fill with water.
Jeffrey Morganthaler visits Le Lion, winner of "Best New Cocktail Bar" at Tales of the Cocktail 2007.
Stephanie Lucianovic visits Minnesota and gets Surly, the beer named for the way you feel when a bar has no decent beer. Varieties include Furious, CynicAle, Bitter Brewer, and Bender.
Oval Vodka asks readers to vote for the official drink of the Oval Office, and asks which president you'd rather drink with. (Hint: Neither Bush is winning.)
Drinkhacker reviews Square One Cucumber -- an organic, naturally-infused version of their rye vodka -- but declares its mixing options limited.
Jason Wilson of Table Matters tells squeamish drinkers: "Don't Fear the Egg White," going so far as to mix his Clover Club cocktails in secret to avoid grossing out his guests.
Had enough pumpkin yet? If not, how about Harvest Grand Pumpkin Spice Cream Liqueur, recommended by Bevlog.
Trader Tiki visits Trader Vic's flagship for a Mai Tai, some of the best exotic decor this side of the Pacific, and a glimpse of some very old booze.
Rookie's own Sudanese Rose, a blend of rhum agricole, Lillet blanc, and hibiscus, garnished with a twist of lime, a sprig of fresh peppermint, and an organic rose petal.
Eric Felten bemoans schlocky and lousy Halloween drinks, proposing "a classic that's dying to become the drink of the season" -- Satan's Whiskers.
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.