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.

Absinthe is now available in lollipop form...

Beyond Drinks is amused by Alo brand aloe vera drinks' functional names, especially the curiously named ‘Exposed’ flavor.

A close relative of the Claridge, the Frankenjack Cocktail was invented by the two proprietors of a well-known speakeasy in New York City.

The second edition of LUPEC Boston's "Little Black Book of Cocktails" ($15) is hot off the presses. Sales benefit the New England Shelter for Homeless Veterans’ Women’s Unit.

The $10,000 martini at the Algonquin Hotel's Blue Bar includes "a big honking diamond", according to Daily Drink.

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'.