Popped into The Varnish last night ~ the new speakeasy-esque lounge through the door in the back of the booths at LA institution Cole's!
The Green Fairy: Add sugar, water, absinthe and friends.
The Kitchn mixes gin with 3 vivid red aperitifs to make the Negroni, the Gin and It, and the Dubonnet Cocktail
Tiare mixes up a Matatlan Oax with Ultramarine Mezcal over at a Mountain Of Crushed Ice.
The Pegu Blog reviews Bulleit: A wonderful small batch bourbon that sips like a single malt, tastes like a bourbon, and won't kill your wallet.
Rants of the Hedgehog reviews an under-appreciated, affordable bourbon
The Moral Suasion cocktail from 1873, a must try discovery.
Rants of the Hedgehog blogs about different types of oranges and their use in the Monkey Gland Cocktail in preparation for Spring
Lose your virginity all over again with a L'Amant cocktail.
Want something hipper than a "flask in fake binoculars"? The Bon Vivant's companion has a Fun FInd...
Alcademics analyzes the marketing switcheroo between Belvedere and Grey Goose vodkas.
Greek Mojitos... using the Greek liqueur Metaxa in place of the usual rum.
Launching of Pop Earth by Pommery: the champagne puts on to the green
A Couple of Quirky Maple Goblets by Greg Gallegos of Natural Selection Studio
The Ace of Clubs - classic cocktail with unusual combination of rum, lime juice and ... creme de cacao as sweetener!
Chris hunkers down in wintery weather with a brief discussion on seasonal produce - Blood Oranges - and a cocktail: the Jacknife Sour.
Bacon Manhattan at the Bristol + Tang Cube Mimosa at HBTV + Banana Split 7 Inch at the Publican + Bedford Falls Punch at the Violet Hour = UrbanDaddy's Roundup of Chicago Cocktails!
Closeup with the Rosangel Tequila (SO SO yummy) ~ what's even more inspiring is looking up close at the pattern they use on everything... so many details pop out...
"On the principle that if at first you don’t succeed, cry, cry again."
Chalkboard beer tap handles
Tiare makes gomme syrup over at The Mountain of Crushed Ice!
Hand cast porcelain rose stem swizzle stix by Laura Walls Taylor!
The Wall Street Journal describes how the sibling rivalry between the Cooper Brothers led to creation of two of today's hottest liqueurs, St. Germain and Domaine de Canton.
The Elements of Islay is a series of three whiskeys from Speciality Drinks Ltd. Beside the whiskey content from Ardbeg, Caol Ila, and Laphroaig it is the labels and bottles that make the series stand out.
Sometimes a customer wants a specific ingredient in their cocktail, like fire..?
Bahama Mama cocktail - full of RUM love
Everything you ever wanted to know about this cocktail essential.
Doug rounds out Tiki Month at the Pegu Blog with the most tiki preparation of a Tiki drink he can come up with. Behold the Puka Punch!
Chikotan Charcoal Stirrers- "Think of Chikotan as the ultimate swizzle stick. This high quality Japanese Bamboo charcoal stirrer is perfect for stirring and purifying drinks and cocktails."
Robert Simonson, writing in the pages of Imbibe magazine, examines the curious official cocktail of Wisconsin, the Brandy Old Fashioned.
B.O.T. (Blood Orange Tini) with a beautiful spring garnish!
My first punch drink, Toccata, was built around the flavors of orgeat and falernum.
In late winter I pluck a few intoxicatingly fragrant plum blossoms and float them in sake. Heaven.
A Mountain of Crushed Ice investigates Bob`s intriguing bitters and whips up a Rooibos Iced Tea Cachaca Cocktail..
Whiskey cures all, as proved by a bourbon toddy.
Orgeat: What it is, and what to do with it—like this little drink, the Marlin.
Tangerine Margarita with fresh juice and Mandarine Margarita with Mandarine Napoleon - pure temptation!
The Bon Vivant names her bartenders "employees of the month", and shares one of their creations: The "Grey Goose Vodka Margarita"
Kaiser Penguin claims that making falernum is easy, and he's willing to give away a year's worth of falernum to prove it.
From the purely practical to the frivolously fun, Nora M. at The Kitchn shows off her collection of home bar gear
Two at the Most presents the Campari Dolce, combining the taste of gin, Campari, and honey mix.
"Dinner"s Coral Gables Cocktail
Veranda-tini ~ a mixture of limeade, a ginger-infused liqueur called Domaine de Canton, vodka and loads of mint—with a fresh gardenia garnish ~ from Veranda
"Baked" makes ginger beer!
My Adventures in Food makes a delicious looking Tangerine Caipirinha!