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The Kitchn offers their favorite recipes for homemade hot chocolate, including picks for best cocoa brands. *Liqurious

The Kitchn offers their favorite recipes for homemade hot chocolate, including picks for best cocoa brands.

#1802
Celebrate election day with the honorable Ward Eight! *cookthink

Celebrate election day with the honorable Ward Eight!

#1801
Beautiful concept design for Mockingbird Lager by Samantha Wiley. The bottle is opaque, except for the figure of the woman. Inside the caps, you'll find fortune cookie-esque messages. *sub-studio

Beautiful concept design for Mockingbird Lager by Samantha Wiley. The bottle is opaque, except for the figure of the woman. Inside the caps, you'll find fortune cookie-esque messages.

#1800
Brazil's government has published legal guidelines insisting that a caipirinha must be made with cachaça, 1 percent crushed lime, and real sugar. *Liqurious

Brazil's government has published legal guidelines insisting that a caipirinha must be made with cachaça, 1 percent crushed lime, and real sugar.

#1799
The Intoxicologist samples the new 2008 collection of ten Special Release bottlings from Diageo’s single malt Scotch and whisky collection. *Liqurious

The Intoxicologist samples the new 2008 collection of ten Special Release bottlings from Diageo’s single malt Scotch and whisky collection.

#1798
Off the Presses makes an unsavory discovery in the food halls of London's Fortnum & Mason: Scorpion-infused vodka. *Liqurious

Off the Presses makes an unsavory discovery in the food halls of London's Fortnum & Mason: Scorpion-infused vodka.

#1797
Drinkhacker reviews Jett vodka, infused with energy-drink staples like caffeine, guarana, and ginseng. *Liqurious

Drinkhacker reviews Jett vodka, infused with energy-drink staples like caffeine, guarana, and ginseng.

#1796
Kaiser Penguin experiments with the new (ri)1 whiskey and comes up with the Rhubarb & Rye. *Liqurious

Kaiser Penguin experiments with the new (ri)1 whiskey and comes up with the Rhubarb & Rye.

#1795
Luxist gets the word on the third whiskey in Woodford's Master's Collection series. The 1838 Sweet Mash uses fresh yeast and water in place of the traditional sour mash. *Liqurious

Luxist gets the word on the third whiskey in Woodford's Master's Collection series. The 1838 Sweet Mash uses fresh yeast and water in place of the traditional sour mash.

#1794
Trader Tiki features an interview with Duke Carter, author of Tiki Quest, showing off his rather stupendous collection of collectible mugs. *Liqurious

Trader Tiki features an interview with Duke Carter, author of Tiki Quest, showing off his rather stupendous collection of collectible mugs.

#1793
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Stench -- an Australian sparkling wine -- abandons all branding pretensions (and then some). Bevlog reports the line also includes Filth, Cheated, Vacant, and No Future. *Liqurious

Stench -- an Australian sparkling wine -- abandons all branding pretensions (and then some). Bevlog reports the line also includes Filth, Cheated, Vacant, and No Future.

#1792
Trader Tiki's Yellow Carvel, a tropical-style refresher featuring Drambuie. *tradertiki

Trader Tiki's Yellow Carvel, a tropical-style refresher featuring Drambuie.

#1791
Beefeater 24 -- the brand's new ultra-premium offering -- created by distiller Desmond Payne using a unique blend of rare teas and botanicals. *Liqurious

Beefeater 24 -- the brand's new ultra-premium offering -- created by distiller Desmond Payne using a unique blend of rare teas and botanicals.

#1790
Foodist features an amazing account of Johnny Iuzzini and Dave Arnold demoing their two-man version of the Blue Blazer during Slow Drink Week (And, yes, his arm is on fire.) *Liqurious

Foodist features an amazing account of Johnny Iuzzini and Dave Arnold demoing their two-man version of the Blue Blazer during Slow Drink Week (And, yes, his arm is on fire.)

#1789
Camper English reports on three older styles of gins recently made available for vintage cocktail aficionados: genever, aged gin, and Old Tom. *Liqurious

Camper English reports on three older styles of gins recently made available for vintage cocktail aficionados: genever, aged gin, and Old Tom.

#1788
SpiritMeAway's creates the Autumn Gingerbread Flip for the Hiram Walker Gingerbread Liqueur blogger contest *SpiritMeAway

SpiritMeAway's creates the Autumn Gingerbread Flip for the Hiram Walker Gingerbread Liqueur blogger contest

#1787
Indulge in the smooth, sweet heat of a chili martini. *White On Rice Couple

Indulge in the smooth, sweet heat of a chili martini.

#1786
Drink Dogma reviews the new Jim Beam (ri)1 rye and where it stands in the world of liquor personalities. *DrinkDogma

Drink Dogma reviews the new Jim Beam (ri)1 rye and where it stands in the world of liquor personalities.

#1785
Tired of artificially colored campaign cocktails? The Kitchn suggests the patriotically named Americano -- which happens to be red -- and the Blue Moon as part of an election-night menu. *Liqurious

Tired of artificially colored campaign cocktails? The Kitchn suggests the patriotically named Americano -- which happens to be red -- and the Blue Moon as part of an election-night menu.

#1784
The Kitchn takes a field trip to C. Donatiello Winery in Sonoma's Russian River Valley, sipping Chardonnay and Pinot Noir in an idyllic setting. *Liqurious

The Kitchn takes a field trip to C. Donatiello Winery in Sonoma's Russian River Valley, sipping Chardonnay and Pinot Noir in an idyllic setting.

#1783
Don't be scared by this Hallowtini made with pumpkin liqueur, pumpkin-pie filling, vanilla syrup, and vodka. *caulitatoes

Don't be scared by this Hallowtini made with pumpkin liqueur, pumpkin-pie filling, vanilla syrup, and vodka.

#1782
The Spirit World samples Camitz sparkling vodka, a gently bubbling spirit made from Swedish wheat. *Liqurious

The Spirit World samples Camitz sparkling vodka, a gently bubbling spirit made from Swedish wheat.

#1781
TalkDrinks whips up a pumpkin margarita with Partida Reposado tequila, fresh citrus juice, pumpkin puree, and a sesame-seed garnish. *Liqurious

TalkDrinks whips up a pumpkin margarita with Partida Reposado tequila, fresh citrus juice, pumpkin puree, and a sesame-seed garnish.

#1780
Asking "When does a recipe become a science project?", the NY Times samples LED-encrusted cakes, electrocuted hot dogs, and a bubbling dry-ice martini. *Liqurious

Asking "When does a recipe become a science project?", the NY Times samples LED-encrusted cakes, electrocuted hot dogs, and a bubbling dry-ice martini.

#1779
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The Intoxicologist experiences sake2me, a new sparkling fruit-infused junmai sake blend. *BFMedia

The Intoxicologist experiences sake2me, a new sparkling fruit-infused junmai sake blend.

#1778
Grand Marnier has brought in international pastry guru Francois Payard to create edible cocktails in the form of French macarons. *Liqurious

Grand Marnier has brought in international pastry guru Francois Payard to create edible cocktails in the form of French macarons.

#1777
Paul Clarke is "ordinarily pretty skeptical about cocktails that have more than three or four ingredients." But he finds an exception to the rule in Phil Ward's new creation, the Airbag. *Liqurious

Paul Clarke is "ordinarily pretty skeptical about cocktails that have more than three or four ingredients." But he finds an exception to the rule in Phil Ward's new creation, the Airbag.

#1776
Spirits & Cocktails peeks at Dale DeGroff's new book, "The Essential Cocktail: The Art of Mixing Perfect Drinks." *Liqurious

Spirits & Cocktails peeks at Dale DeGroff's new book, "The Essential Cocktail: The Art of Mixing Perfect Drinks."

#1775
Dallas Morning News blind-tastes WalMart's $3 Oak Leaf wines. All the tasters -- from snooty pros to frugal amateurs -- agreed the wines would be a bargain at three times the price. *Liqurious

Dallas Morning News blind-tastes WalMart's $3 Oak Leaf wines. All the tasters -- from snooty pros to frugal amateurs -- agreed the wines would be a bargain at three times the price.

#1774
The Kitchn takes a whirlwind tour of borough named cocktails to celebrate the NYC Marathon: The Manhattan, the Brooklyn, and the Bronx. Cheers! *canard

The Kitchn takes a whirlwind tour of borough named cocktails to celebrate the NYC Marathon: The Manhattan, the Brooklyn, and the Bronx. Cheers!

#1773
Stevi Deter's Dark Ginger Daiquiri -- runner-up in the Mixoloseum's garnish competition. (The winner was the Sudanese Rose, featured in #1709) *Liqurious

Stevi Deter's Dark Ginger Daiquiri -- runner-up in the Mixoloseum's garnish competition. (The winner was the Sudanese Rose, featured in #1709)

#1772
With the re-introduction of Bols Genever to the US market, it's once again possible to make a proper Holland Gin Cocktail. (And it doesn't hurt that the smokey bottle is drop-dead gorgeous.) *MarriedWithDinner

With the re-introduction of Bols Genever to the US market, it's once again possible to make a proper Holland Gin Cocktail. (And it doesn't hurt that the smokey bottle is drop-dead gorgeous.)

#1771
Starlite Lounge in San Diego makes a mean "Lindbergh" - a concoction of Plymouth Gin and lemon with housemade maraschino cherries and their juice.  *aliceqfoodie

Starlite Lounge in San Diego makes a mean "Lindbergh" - a concoction of Plymouth Gin and lemon with housemade maraschino cherries and their juice.

#1770
Squishy Shot Glass Set! made of food-grade silicone *NOTCOT

Squishy Shot Glass Set! made of food-grade silicone

#1769
Range bar manager Brooke Arthur shakes up her signature Fall Fizz: Square One cucumber, Mathilde pear liqueur, Calvados, organic apple juice, egg white, and lemon. *Liqurious

Range bar manager Brooke Arthur shakes up her signature Fall Fizz: Square One cucumber, Mathilde pear liqueur, Calvados, organic apple juice, egg white, and lemon.

#1768
Slashfood wonders if canned craft beer is a trend that's here to stay, citing appeals -- the cachet, a retro vibe, rarity -- beyond basic portability. *Liqurious

Slashfood wonders if canned craft beer is a trend that's here to stay, citing appeals -- the cachet, a retro vibe, rarity -- beyond basic portability.

#1767
Also fun are these different Double Walled Glass options by Romain Gauthrot for Silo Design *NOTCOT

Also fun are these different Double Walled Glass options by Romain Gauthrot for Silo Design

#1766
Dabbled shows how to color and flavor tapioca pearls to add flair to your Halloween cocktails. *marcia

Dabbled shows how to color and flavor tapioca pearls to add flair to your Halloween cocktails.

#1765
I'm fascinated by these Silo - silodesign wine glasses - single walled and double walled *NOTCOT

I'm fascinated by these Silo - silodesign wine glasses - single walled and double walled

#1764
It's still tomato season in Southern California, and Rachel indulges in a tomato martini to celebrate. *Liqurious

It's still tomato season in Southern California, and Rachel indulges in a tomato martini to celebrate.

#1763
Getränkuchen, Trader Tiki's entry in the Hiram Walker gingerbread liqueur competition: A spicy, creamy dessert drink with a playful gumdrop garnish. *tradertiki

Getränkuchen, Trader Tiki's entry in the Hiram Walker gingerbread liqueur competition: A spicy, creamy dessert drink with a playful gumdrop garnish.

#1762
Amazon Al Dente gets wind of Sam Adams Utopias, beer aged in Scotch, Cognac, and Port barrels with an alcohol content of 25% by volume and a $300 price tag. *Liqurious

Amazon Al Dente gets wind of Sam Adams Utopias, beer aged in Scotch, Cognac, and Port barrels with an alcohol content of 25% by volume and a $300 price tag.

#1761
There is something dangerously stunning about the Provence Crystal Glassware by Ichendorf *NOTCOT

There is something dangerously stunning about the Provence Crystal Glassware by Ichendorf

#1760
Cheri Loughlin's Mexican Cafe de Jengibre, the first of many entries in Hiram Walker's gingerbread liqueur cocktail contest. *Liqurious

Cheri Loughlin's Mexican Cafe de Jengibre, the first of many entries in Hiram Walker's gingerbread liqueur cocktail contest.

#1758
Gizmodo finds another cheeky and geeky end-run of the "not from Portugal, not Port" dilemma. Geekier still, the logo is binary code representing "Peltier Station," the winery's name. *Liqurious

Gizmodo finds another cheeky and geeky end-run of the "not from Portugal, not Port" dilemma. Geekier still, the logo is binary code representing "Peltier Station," the winery's name.

#1757
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. *cookthink

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.

#1756
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