Rob Chirico once said some of the only craftsmen left were chefs and forgers, but the dedicated bartender must know his ingredients and techniques, too.
"No martini needs to be poured into a glass larger than five ounces." So Table Matters wonders: Why all the gargantuan 'martini' glasses on store shelves? The antidote: Two 'right-sized' recipes.
Camper English finds that two recent products illustrate "a closer boundary between pisco and vodka" than he'd previously noticed.
Dirty Eyeball-tinis for Halloween.
The Kitchn focuses on the tricky $10-and-under wine niche, with finds from lesser-known areas of Spain, Italy, Argentina, South Africa, and Portugal.
The Intoxicologist profiles Ultimat Vodka, from the Creators of Patrón Tequila.
At Moto, the avant-garde atelier of Chicago chef Homaro Cantu, Sub-Studio enjoyed a molecular mojito as a palate cleanser, following a dish called Cuban Missile Crisis.
The Kitchn suggests these removable chalkboard adhesives to transform normal glasses and carafes into spooky witches' brew.
Intoxicated Zodiac's garlic appletini keeps the vampires away.
Eric Asimov lines up an array of Montepulciano d’Abruzzo, lively -- and affordable -- red wines from the rugged hills above Italy's Adriatic coast.
Pepsi's rolling out yet another new logo / packaging concept. A social-media campaign has gathered a lot of buzz, but reception is lukewarm at best.
Vogue UK tells us Alexander McQueen has turned his designer's eye to whisky, creating a limited edition "couture" bottle of Chivas Regal 18 Year Old, available exclusively from Selfridges for £300.
Girly Drinks presents Cosmo magazine's sexiest sips for fall, including the oh-so-pretty Pink Eye.
NY Times reports on a brewing renaissance in Brooklyn. Sixpoint Craft Ales hopes to brew the borough's first bottled beer since the 1970s.
Bevlog discovers Song-I Ju, Korean grain neutral spirits with natural matsutake mushroom flavor.
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.