Brazil's government has published legal guidelines insisting that a caipirinha must be made with cachaça, 1 percent crushed lime, and real sugar.
The Intoxicologist samples the new 2008 collection of ten Special Release bottlings from Diageo’s single malt Scotch and whisky collection.
Off the Presses makes an unsavory discovery in the food halls of London's Fortnum & Mason: Scorpion-infused vodka.
Drinkhacker reviews Jett vodka, infused with energy-drink staples like caffeine, guarana, and ginseng.
Kaiser Penguin experiments with the new (ri)1 whiskey and comes up with the Rhubarb & Rye.
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.
Trader Tiki features an interview with Duke Carter, author of Tiki Quest, showing off his rather stupendous collection of collectible mugs.
Stench -- an Australian sparkling wine -- abandons all branding pretensions (and then some). Bevlog reports the line also includes Filth, Cheated, Vacant, and No Future.
Trader Tiki's Yellow Carvel, a tropical-style refresher featuring Drambuie.
Beefeater 24 -- the brand's new ultra-premium offering -- created by distiller Desmond Payne using a unique blend of rare teas and botanicals.
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.)
Camper English reports on three older styles of gins recently made available for vintage cocktail aficionados: genever, aged gin, and Old Tom.
SpiritMeAway's creates the Autumn Gingerbread Flip for the Hiram Walker Gingerbread Liqueur blogger contest
Indulge in the smooth, sweet heat of a chili martini.
Drink Dogma reviews the new Jim Beam (ri)1 rye and where it stands in the world of liquor personalities.
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.
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.
Don't be scared by this Hallowtini made with pumpkin liqueur, pumpkin-pie filling, vanilla syrup, and vodka.
The Spirit World samples Camitz sparkling vodka, a gently bubbling spirit made from Swedish wheat.
TalkDrinks whips up a pumpkin margarita with Partida Reposado tequila, fresh citrus juice, pumpkin puree, and a sesame-seed garnish.
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.
The Intoxicologist experiences sake2me, a new sparkling fruit-infused junmai sake blend.
Grand Marnier has brought in international pastry guru Francois Payard to create edible cocktails in the form of French macarons.
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.
Spirits & Cocktails peeks at Dale DeGroff's new book, "The Essential Cocktail: The Art of Mixing Perfect Drinks."
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.
The Kitchn takes a whirlwind tour of borough named cocktails to celebrate the NYC Marathon: The Manhattan, the Brooklyn, and the Bronx. Cheers!
Stevi Deter's Dark Ginger Daiquiri -- runner-up in the Mixoloseum's garnish competition. (The winner was the Sudanese Rose, featured in #1709)
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.)
Starlite Lounge in San Diego makes a mean "Lindbergh" - a concoction of Plymouth Gin and lemon with housemade maraschino cherries and their juice.
Squishy Shot Glass Set! made of food-grade silicone
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.
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.
Also fun are these different Double Walled Glass options by Romain Gauthrot for Silo Design
Dabbled shows how to color and flavor tapioca pearls to add flair to your Halloween cocktails.
I'm fascinated by these Silo - silodesign wine glasses - single walled and double walled
It's still tomato season in Southern California, and Rachel indulges in a tomato martini to celebrate.
Getränkuchen, Trader Tiki's entry in the Hiram Walker gingerbread liqueur competition: A spicy, creamy dessert drink with a playful gumdrop garnish.
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.
There is something dangerously stunning about the Provence Crystal Glassware by Ichendorf
Cheri Loughlin's Mexican Cafe de Jengibre, the first of many entries in Hiram Walker's gingerbread liqueur cocktail contest.
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.
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.