Kevin at Seriously Good evokes an early holiday memory: The sound of metal beaters against the metal bowl as his father mixed the eggs, whiskey, and sugar for traditional eggnog.
Kate of Accidental Hedonist samples Fentimans, a premixed shandy (beer + lemonade). She finds "a decent foundation of true beer taste on the finish".
St-Germain isn't the only elderflower liqueur; there's a German option -- Pur Likor Blossom -- as Bevlog discovers.
The New Yorker's food issue includes an in-depth article on "the rise of extreme beer."
Talk of Tomatoes dubs her creation the Velvet Pear: "Velvet because that is the mouth feel of this drink. Pear because it feels like you are drinking a pear… probably because you actually are."
Tiare of A Mountain of Crushed Ice catches up on the last three Thursday Drink Night events with the Basil Pineapple Caipirinha and six other cocktails.
(rī)1 ~ Beam Global's first Ultra-premium rye whiskey ~ the packaging of this bottle is gorgeous and appeals to the math geek in me... even cooler, you have to see the acrylic gift box set!!!
Glenfiddich barrel art by Johnson Banks
At Morsels & Musings, Anna makes Karkanji, a hibiscus and ginger drink from Chad.
Byrneunit takes a stroll down the aisles of a liquor store and discovers Sniper Vodka in a rifle shaped bottle, complete with leather strap.
Do you know your bartender's genealogy? St. John Frizell traces the training of PDT's Jim Meehan to Pegu's Audrey Saunders back to Dale DeGroff.
Pandor Absinthe ~ beautiful labels on these new bottles!
Hangin' at the Hangar One distillery open house, where $30 admission gets you samples of just about everything they make, plus gourmet treats.
Bostonist shows off snapshots from the LUPEC "USO Show" benefit: retro clothes, old-time cocktails, and fabulous burlesque.
Jorg Rupf of St. George Spirits is a master of Eau de Vie.
You won't find any menus at Drink in South Boston; your bartender will simply inquire after your drink preferences and mood. If an herb garnish is required, it will be snipped from the planter.
Jane Tunks reports on Oakland's Camino, where a Slow Food ethos extends to the bar. Drinks are described, not named, and made with spirits that can be traced to their source. (And never vodka.)
The Aristocrat Swizzle -- a gin-based, tall sour with a Chartreuse float -- was every bit as perfect as the setting in which we encountered it.
Yum Sugar talks with Dale DeGroff about signature cocktails, the country's best bartender, and the "next big thing".
Drinks are on Me celebrates the demise of Massachusetts' out-of-state shipping ban. Soon, residents will be able to legally purchase wines from any winery in the country.
Luxists tells us the Lanesborough Hotel in London has just acquired the world's oldest bottle of cognac, offering it in their plush Library Bar for £4,000 a shot.
Culinate offers advice from Portland wine merchant Bruce Bauer on selecting bottles for the holidays.
Very Good Taste imagines what would happen if James Bond "a lairy chav knocking back alcopops at the Yates’s Wine Lodge in Bootle" instead of a paragon of style and finesse. hee!
Guests bathe in a pool of red wine to celebrate this year's release of Beaujolais Nouveau at the Hakone Yunessun spa resort in Japan.
Forget about the premade stuff. Take a bit of extra time and make your own eggnog, says Amazon Al Dente.
Fall sangria: white wine, Calvados, seasonal fruit.
The NY Times goes for a shopping spree with sommelier and bartender Anthony Giglio. He suggests essential bar items and accessories for successful holiday entertaining.
The Stranger visits the Washington State Bartenders Guild inaugural party and reports that Seattle's bartenders are as beautiful and smart as their drinks.
Lazy Drinker, a $750 computer-controlled cocktail dispenser. With space for 16 bottles and a database of 5,000+ drinks, you add a CO2 tank and a PC.
Flossmoor Staion, a Chicago brewpub, now sells its beers in area stores. Until recently, you "couldn’t secure any of their product outside of a growler or a visit to the restaurant," says Serious Eats.
The Intoxicologist features cocktails from 10 Cane rum to ease the recession blues, including the 10 Carat: Rum, lime juice, simple syrup, passion-fruit puree, and a Champagne float.
The two biggest producers of Beaujolais Nouveau go green: transporting their wine by sea rather than air and packaging the vintage in plastic bottles.
Robert Hess -- better known as Drink Boy -- has gone tiki mad, popping out 6 new Small Screen Network videos featuring tropical concoctions.
The Kitchn sets out in search of the perfect Thanksgiving cocktail and picks the Poinsettia.
Pineapple Citrus Punch, with or without the vodka.
Poteen -- Irish moonshine -- has been around so long it was banned in 1661. Bevlog tells us more.
Gift Guide: Glassy Gifts! Yes, glass ~ so many gorgeous double walled, colored, organic glassy options they needed a guide of their own!
A visit to Chateau Montelena Winery
NOTCOT Holiday Giveaway #4: A massive bundle from Fred & Friends ~ from the calf and half double-walled glass, to pick your nose cups, to gin and titonic ice cube trays and more...
Gintime interviews cocktail expert Camper English on wide-ranging subjects from his favorite gin cocktail (he's a Negroni man) to saving money while partying like a rock star.
If you've a spare $25K burning a hole in your pockets, Spungle suggests the Ultimate Glenrothes Experience: an evening of rare vintage single malts for up to 10 guests.
Darcy O'Neil spots a trend: Stylish '20s bars -- like Amsterdam's door 24 -- are making a comeback.
The Intoxicologist posits that "While what’s inside matters most, it never hurts to have a catchy label." She samples Pin-Up Cabaret, and several other wines from the same vintner.
Massimo La Rocca of the aptly named "Listen to the Ice" rounds up a list of posts about the modern bartender's never-ending search for the best ice.
Slashfood reports on Colorado State Brewing Science & Technology students, and their class project -- Hoppy Days IPA -- made in conjunction with Fort Collins's Odell Brewing Company.
Liquor Snob thinks SeatSaver -- which "lets you cover your drink or hang it off your bottle if you leave" -- might just be the future of bar coasters.