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!
The Libertine, created by Joe Parrilli to highlight Hangar One's Kaffir Lime Vodka, uses Chartreuse, lime and ginger beer to perfection.
Inspired by Mixology Monday - what does a bartender think about when making someone's first cocktail?
Two at the Most suggests the simple, elegant, and oft-abused daiquiri for Mixology Monday's First Time.
Spicy Lemon Lime Tonic
Ryorishu is cooking sake. What is the difference between sake and cooking sake? This brand, the 'hidden taste' is fine for cooking or drinking!
Exploring of classic cocktails with great russian names: Ninotchka (on photo) and Anouchka, Katinka, Natasha and Svetlana wait you on my blog.
Frosine Glasses by Michelle Ivankovic for Umbra's U+ Collection
The Slippery Drink: Convincing the Masses to Like Gin
Drinks for the House participates in its first ever Mixology Monday with the Spring Blossom cocktail.
The Green Flash Cocktail. From the bartenders at Club Med Bahamas Food and Wine Festival, this tropical cocktail was inspired by a natural tropical phenomenon.
An Ugly Lephrechaun is what you'll need this weekend!
5 Piece Wine Accessory Kit disguised as a wine bottle. Blends right in to your rack! It's from those cool guys over at Sirtified!
Triple Sec makes the world go round.
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.