*Samuraibartender
Chris (& the Mixoloseum crew) loves some Fernet. You should too. Here's two ways...
#2719
*tradertiki
Trader Tiki tackles the menacing Long Island and envisions WWDD (What Would Donn Do) with this long sipper, Donn's Island
#2714
*kyotofoodie
How to make Japanese citrus yuzu liqueur? Making it is easy, waiting a year to drink it is the hard part!
*erik_flannestad
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.
#2709
*jmcotteleer
Are you looking at me? The Bon Vivant's Companion offers up another fun find: Beijing Opera Mask bottle openers.
#2708
*SpiritMeAway
SpiritMeAway reports on Guinness's Propostion 3-17, which aims to make St. Paddy's Day official
#2707
*cocktailvirgin
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.
#2702
*kaiserpenguin
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.
#2692
*jmcotteleer
Like a Virgin: The Bon Vivant's Companion submits her first MIXMO post, Lavender Lemonade, for the theme "First Time."
#2682
*Carolineoncrack
Donaji, an unusual mix of mezcal, citrus, pomegranate, agave nectar and Chapulin salt.
#2680
*cocktailvirgin
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.
#2679
*kyotofoodie
Ume plum, yuzu, kumquat make great fruit liqueurs. We tried with Japanese quince. The dry, hard, pulpy fruit is fragrant like a mango!
#2676