The NY Times proposes Thanksgiving wines "must be ... light-bodied, limber and above all refreshing," then offers a bevy of options under $25.
At the Hendrick's Limerick Cocktail Competition. Kendra Norma creates the feminine Lady Jane Grey: lemon, sage, chamomile, orange water, gin, creme de violette, and elderflower.
The Oregonian's FoodDay blog tracks down wine-tasting options at wineries within the Portland urban core.
Imbibe's Siobhan Crosby brews her first batch of beer with homegrown hops, enlisting the help of Charlie Papazian 'Joy of Homebrewing'.
The Chronicle highlights the trend of beautiful drinks, such as the Trust Fund cocktail at the Four Seasons that comes adorned with a spoonful of cantaloupe 'caviar'.
Wall Street Journal's Eric Felten grumbles about Scott Beattie's well-garnished cocktails, calling them "Garden Shrubbery in a Glass" then admitting that "There is no denying the visual appeal."
A basic nut- or seed-milk recipe, so simple to make and great as a non-dairy base for fun drink concoctions.
Ti Martin steps behind the bar with King Cocktail, Dale DeGroff, for a Whiskey Peach Smash and a song…
Toronto Star reviews the venerable Samuel Smith's Imperial Stout, a 'complex and full-flavoured' variety.
David Lebovitz discovers the charms of an aperitivo in Torino: Strolling around the city, stopping from bar to bar, drinking Punt e Mes, Campari, or Cinzano, and refueling with copious nibbles.
Sloshspot takes a charming tour through the world of Pabst Blue Ribbon from 1900 journal art and celebrity-studded midcentury ads through its 80s revival courtesy of David Lynch's Blue Velvet.
Food Tuesday spots a 15-gallon glass filled with a mixture of whiskey, coffee, sugar, and cream as the Buena Vista Cafe breaks the Guinness World Record for Largest Irish Coffee.
Marleigh home-cures fresh olives with a lemon-oregano-vermouth blend for her Olivette cocktail, a fitting entry to MxMo 'Made from Scratch' edition.
Bevlog discovers two unlikely fruit wines - tomato and avocado.
Small-batch Leopold’s gin rivals Hendricks’ in complexity and character, and features nicely in the Bailout Lemonade cocktail.
Jeffrey Morgenthaler has the results from last weekend's Martin Miller’s Gin Masters Competition in New York City. Could the UK visitors beat the US home team?
After a recent trip to Milk and Honey, Jay attempts to recreate the delicious Whiskey Sour variation the bartender recommended - the Dizzy Sour.
French fashion designer Catherine Malandrino drapes the Cointreau bottle in a lace of Swarovski crystal for a limited-edition €75 holiday release.
Delicious Aztec Spice Choco Yogi Tea contains cocoa shells and spices -- a perfect tea for cold autumn and winter days.
The Liquid Muse rubs shoulders with the stars at the launch party for Ultimat vodka, an unusual blend distilled from wheat, rye and potato.
The Intoxicologist reports on Jim Beam Bourbon's recently launched “Distillers Series”, specially-crafted and aged seven years to 90 proof. Bottles feature Beam family portraits.
RumDood's Mixology Monday entry, L'amour de Fraise, features home-infused strawberry rum, rum cream liqueur, allspice dram, and orange bitters.
Off the Presses takes a virtual visit to the newly reopened Oak Room at the New York Plaza Hotel, including a glimpse at their ($18 a pop) cocktail list.
No stranger to home-made cocktail ingredients, Trader Tiki mixes up a batch of Dark Falernum -- a mildly alcoholic lime-and-spice syrup -- to make a classic Jet Pilot for Mixology Monday.
Kaiser Penguin freezes up five batches of bitters-infused ice for Mixology Monday 'Made from Scrach', using the Fee's Whiskey Barrel Aged flavor in a vanilla old fashioned.
Pom goes iced coffee with some craaaaaazy sheep on their site
Lu Brow, Lally Brennan and Ti Adelaide Martin have launched a companion blog to their book "In the Land of Cocktails". They suggest swapping brandy for Cognac in a winter Sidecar.
From Thanksgiving to tree trimming, SF Chronicle offers a dozen cocktails to suit every party occasion through the end of the year.
The Scofflaw's Den shakes up a C.F.H. Cocktail with homemade Grenadine and Swedish Punsch for Mixology Monday's "Made from Scratch" edition.
Marleigh's tireless quest to chronicle every single ginger beer she can find continues with reviews of and Maine Root’s Ginger Brew and Ginger People’s Ginger Beer.
Chow's Belgian beer primer helps decode the world’s most acclaimed (and confusing) brews.
Cocktail Virgin whips up a batch of homemade sweet vermouth, the better to make a Fourth Degree cocktail for MxMo "Made from Scratch".
Alcademics has the dish on Simon Difford's new book, Cocktails Made Easy, which covers 500 drinks that can be made with only 14 ingredients.
Like Chablis and Merlot, the Mai Tai's approval rating has dipped over the years. But when made with fresh ingredients and top-shelf liquors, this tropical standard can be a thing of beauty.
Beyond Drinks reports that Moët & Chandon are launching a pop-up holiday boutique, Atelier Moët, in London. Personalized bottles with customized with Swarovski crystals are available from £50.
BusinessWeek weighs in on aging (or not) single-malt whisky, and says that Glenmorangie's Signet is worth the price at $185 for a 750ml bottle.
Are we ready for winter ales yet? They're coming, says Bevlog.
The Jacques Rose, made with home-infused pear brandy, homemade grenadine, and homegrown lemons, in honor of MxMo "Made from Scratch"
Serious Eats features Lazarus Wine, made by people who are blind. Madrid-based agency Baud designed the beautiful, innovative label, which comes in black or bright yellow.
Veuve Clicquot plans to open a champagne bar on the first floor of Harrods. Sold by the glass or bottle, what a wonderful pause amidst holiday shopping!
According to Esquire, this special formulation of Dr. Pepper is made from cane sugar. And you can only get it within a 44-mile radius of Dublin, Texas.
Another homemade MxMo entry, Tiare's Punch Combava features her own kaffir lime-infused rum.
Luxist showcases a new, smaller bottling of Rémy Martin's Louis XIII Champagne Cognac, previously available only in a $80K magnum. The Baccarat decanter features a fleur-de-lys stopper.
For Mixology Monday "Made from Scratch" edition, Stevi concocts her own Swedish Punsch and compares it to the commercial Carlshamns.