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Dwersteg Distillery has produced fine German liqueurs and spirits since 1882. Now with the  "Dwersteg Organic" series, the family-run company goes green. *marcel

Dwersteg Distillery has produced fine German liqueurs and spirits since 1882. Now with the "Dwersteg Organic" series, the family-run company goes green.

#1740
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. *Liqurious

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.

#1739
Grand Marnier and Navan invite top bartenders to participate in their third Mixology Summit in Vail next April. Applications are open now. *Liqurious

Grand Marnier and Navan invite top bartenders to participate in their third Mixology Summit in Vail next April. Applications are open now.

#1738
Scomorokh approves of the Treasure Island Special, a tiki-style drink with a piquant rum flavor. *Liqurious

Scomorokh approves of the Treasure Island Special, a tiki-style drink with a piquant rum flavor.

#1737
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. *Liqurious

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.

#1736
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." *Liqurious

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."

#1735
Marleigh of Sloshed discovers a set of four Molokai Mule mugs -- a clear indication that it's time for some tropical cocktails. *Liqurious

Marleigh of Sloshed discovers a set of four Molokai Mule mugs -- a clear indication that it's time for some tropical cocktails.

#1734
Luxists reports that Auchentoshan Distillery has come out with a premium limited-edition 42 year-old that like the recent Balevenie offering. *Liqurious

Luxists reports that Auchentoshan Distillery has come out with a premium limited-edition 42 year-old that like the recent Balevenie offering.

#1732
Orin Swift's The Prisoner. Is there a better Halloween wine? No gimmicks, just a masterfully made Zin blend. *brokentusk

Orin Swift's The Prisoner. Is there a better Halloween wine? No gimmicks, just a masterfully made Zin blend.

#1731
DrinkPlanner is perplexed and amused by the latest drinking gizmo: Beer on a Stick. *Liqurious

DrinkPlanner is perplexed and amused by the latest drinking gizmo: Beer on a Stick.

#1730
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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. *Liqurious

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.

#1729
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. *Fawn

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.

#1728
Tiare's latest -- dubbed "Our Man in Havana" -- uses homemade banana-tobacco bitters, two kinds of rum, and citrus, with a vanilla-bean garnish. *Liqurious

Tiare's latest -- dubbed "Our Man in Havana" -- uses homemade banana-tobacco bitters, two kinds of rum, and citrus, with a vanilla-bean garnish.

#1727
Drinkhacker reviews Canadian Club Classic 12 Whiskey, a step up from the traditional Canadian Club, which is aged for just six years. *Liqurious

Drinkhacker reviews Canadian Club Classic 12 Whiskey, a step up from the traditional Canadian Club, which is aged for just six years.

#1726
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. *Liqurious

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.

#1725
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)". *Liqurious

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)".

#1724
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. *Liqurious

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.

#1723
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. *Liqurious

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.

#1722
Rum flows freely at the new Luau restaurant in Beverly Hills, as reported by none other than Jeff "Beachbum" Berry. *Liqurious

Rum flows freely at the new Luau restaurant in Beverly Hills, as reported by none other than Jeff "Beachbum" Berry.

#1721
Victoria D’Amato-Moran shares her autumn-themed "Fall-ing For You" with the Liquid Muse. *Liqurious

Victoria D’Amato-Moran shares her autumn-themed "Fall-ing For You" with the Liquid Muse.

#1720
Luxists spotlights a limited edition, gold-cased bottle of Midnight Gold, an Imperial Crude Moët & Chandon signed by designer Camille Toupet. *Liqurious

Luxists spotlights a limited edition, gold-cased bottle of Midnight Gold, an Imperial Crude Moët & Chandon signed by designer Camille Toupet.

#1719
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. *Liqurious

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.

#1717
Jeffrey Morganthaler visits Le Lion, winner of  "Best New Cocktail Bar" at Tales of the Cocktail 2007. *Liqurious

Jeffrey Morganthaler visits Le Lion, winner of "Best New Cocktail Bar" at Tales of the Cocktail 2007.

#1716
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. *Liqurious

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.

#1715
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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.) *Liqurious

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.)

#1714
Drinkhacker reviews Square One Cucumber -- an organic, naturally-infused version of their rye vodka -- but declares its mixing options limited. *Liqurious

Drinkhacker reviews Square One Cucumber -- an organic, naturally-infused version of their rye vodka -- but declares its mixing options limited.

#1713
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. *Liqurious

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.

#1712
Had enough pumpkin yet? If not, how about Harvest Grand Pumpkin Spice Cream Liqueur, recommended by Bevlog. *Liqurious

Had enough pumpkin yet? If not, how about Harvest Grand Pumpkin Spice Cream Liqueur, recommended by Bevlog.

#1711
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. *tradertiki

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.

#1710
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. *Liqurious

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.

#1709
Eric Felten bemoans schlocky and lousy Halloween drinks, proposing "a classic that's dying to become the drink of the season" -- Satan's Whiskers. *Liqurious

Eric Felten bemoans schlocky and lousy Halloween drinks, proposing "a classic that's dying to become the drink of the season" -- Satan's Whiskers.

#1708
Sonya Moore tackles part 3 of her 'Tuesdays with Eben' series, taking notes on proper cobbler-shaker grip and listening to the ice. *Liqurious

Sonya Moore tackles part 3 of her 'Tuesdays with Eben' series, taking notes on proper cobbler-shaker grip and listening to the ice.

#1707
Nirvino kicks kicks off their Ten Best San Francisco Cocktails list with drinks from Absinthe, Elixir, Beretta, Cantina, Alembic and more. *Liqurious

Nirvino kicks kicks off their Ten Best San Francisco Cocktails list with drinks from Absinthe, Elixir, Beretta, Cantina, Alembic and more.

#1706
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. *Liqurious

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.

#1705
Cherish Raspberry, the perfect lambic to pair with Belgium's classic dessert, La Dame Blanche. *robinsue

Cherish Raspberry, the perfect lambic to pair with Belgium's classic dessert, La Dame Blanche.

#1704
A wonderful Fall Cocktail recipe made with Pumpkin, Gingerbread, rum, and a splash of chilled coffee and Kahlua! *sweetgirl

A wonderful Fall Cocktail recipe made with Pumpkin, Gingerbread, rum, and a splash of chilled coffee and Kahlua!

#1703
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." *kristainlondon

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."

#1702
Bevlog spots a trend: Three West Coast vintners agree it’s a recession, and a fourth winery registered the trademark "Recession Red". *Liqurious

Bevlog spots a trend: Three West Coast vintners agree it’s a recession, and a fourth winery registered the trademark "Recession Red".

#1701
DrinkPlanner clues us in to Whipped Lightning: cream topping infused with booze, in four flavors: Amaretto, Cinnamon, Macadamia, and Orange. *Liqurious

DrinkPlanner clues us in to Whipped Lightning: cream topping infused with booze, in four flavors: Amaretto, Cinnamon, Macadamia, and Orange.

#1700
Art of Drink travels to Kentucky, and visits the Woodford Reserve Distillery for a educational morning of bourbon making. *Liqurious

Art of Drink travels to Kentucky, and visits the Woodford Reserve Distillery for a educational morning of bourbon making.

#1699
The Clover Club cocktail may have become the Cosmo of its day, but it is an awesome tipple. *eat.drink.think.

The Clover Club cocktail may have become the Cosmo of its day, but it is an awesome tipple.

#1698
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. *canard

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.

#1697
From the highlands comes a premiere single malt Scotch whisky celebrated for its 'fine quality, good taste and originality'. Balblair Highland Single Malt *Liqurious

From the highlands comes a premiere single malt Scotch whisky celebrated for its 'fine quality, good taste and originality'. Balblair Highland Single Malt

#1696
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. *Liqurious

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.

#1695
Slashfood bids a not-so-fond farewell to Zima, as MillerCoors discontinues the once-trendy clear citrus malt monstrosity. *Liqurious

Slashfood bids a not-so-fond farewell to Zima, as MillerCoors discontinues the once-trendy clear citrus malt monstrosity.

#1694
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. *Liqurious

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.

#1693
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