The Pegu Blog announces a contest to find the next cool iPhone cocktail app feature.
Everyone is Irish on St. Patrick's Day - and we certainly plan to be tonight.
Chris (& the Mixoloseum crew) loves some Fernet. You should too. Here's two ways...
Gottino is a nice italian wine bar in NYC that just launched its electronic magazine. Ilovegottino.com to share thoughts, stories on design, community and of course, food and wine.
Is borscht the new vinegar? Alcademics studies the latest cocktail trends.
Off the Presses creates a Rob Roi with some Noilly Prat "Ambre."
Meade created this drink, Gold Rush, in less than 5 minutes. Not too shabby.
Trader Tiki tackles the menacing Long Island and envisions WWDD (What Would Donn Do) with this long sipper, Donn's Island
Draught sake for the noob sake drinker.. :P
A Mountain of Crushed ice whips up a Missionary`s Downfall with fresh mint.
How to make Japanese citrus yuzu liqueur? Making it is easy, waiting a year to drink it is the hard part!
In honor of St. Patrick's Day, The Kitchn mixes up an old-timey, lemon-peel laced hot toddy: the Irish Whiskey Skin.
Underhill Lounge looks at an enjoyable Gin, Dry Vermouth, and Orange Bitters Cocktail that just might be the earliest precursor to the modern Dry Martini.
Are you looking at me? The Bon Vivant's Companion offers up another fun find: Beijing Opera Mask bottle openers.
SpiritMeAway reports on Guinness's Propostion 3-17, which aims to make St. Paddy's Day official
The Pegu Blog examines the consequences for Mixology, should we ever get serious about Space....
What's Your Favorite Tiki Drink?
Robert Simonson looks at PDT's round ice in the pages of Time Out New York.
The revisited Monkey Gland Cocktail with historically right berry syrup.
The Seattle Times tracks the Last Word, a Prohibition era cocktail that was all but forgotten about but re-born in Seattle thanks to some recipe sleuthing.
Cocktailiana experiments with curry leaves with the Curried Favor, a mix of rum, meyer lemon juice, ginger liqueur and curry leaves.
Bitters made with Buddha's Hand
A sweet primer on infusing simple syrups along with some inventive cocktails to use them in.
For this March MxMo Tiare over at A Mountain of Crushed Ice mixes a Tom Spicy Ginger Collins.
Bourbon on a stick
Taboo ~ interesting branding of Nelson's Beer ~ check out the car and hang tag too...
PDT logo stenciled on an egg white drink with a mist of Angostura Bitters
Culinary trip with Mumm and R. Lalou champagne
A tour of the Ron del Barrilito facility in Puerto Rico.
Original Fernet Branca cocktails were created by over 20 mixologists last Thursday Drink Night where everything from Aquavit to Zombies found its way into their shakers.
1825-2002: historical Perrier-Jouët tasting
Cocktailiana mixes up a simplified Margarita that any cocktail neophyte could love for Mixology Monday: First Time.
Shadow of El Cero from San Francisco's Jardinere
My Aching Head proposes a Gin Gimlet and a Japanese Slipper as gateway drinks in this months MxMo.
For this month's MxMo, SpiritMeAway shares the simple but delicious Gold Rush
The Filby Cocktail, winner of the 1979 Paris bartending competition. Created by Peter Brennan (England).
For this MxMo I propose two ultimate cocktail - SupreMai-Tai and SupreMojito.
Excellent list of amazing wine label designs. These aren't your father's wine labels!
Yum ~ Urban Daddy rounds up lots of great deals popping up around LA bars/lounges [i.e. 35 cent surprise specialty gin cocktails at the Edison!]
Like a Virgin: The Bon Vivant's Companion submits her first MIXMO post, Lavender Lemonade, for the theme "First Time."
For March 09's Mixology Monday, RumDood whips up a Mojito made with Oronoco rum.
Donaji, an unusual mix of mezcal, citrus, pomegranate, agave nectar and Chapulin salt.
As St. Patty's Day approaches, the Land of Forgotten Cocktails rationalizes the lack of Irish cocktails due to the subtleties of Irish Whiskey but still suggests a few to try.
Espresso: Espresso shot, Tia Maria, coffee liqueur, vanilla vodka
In love with the design details of Schiller's Liquor Bar
Ume plum, yuzu, kumquat make great fruit liqueurs. We tried with Japanese quince. The dry, hard, pulpy fruit is fragrant like a mango!