Negroni cocktails between Wisconsin Film Festival screenings at Osteria Papavero, Madison, WI.
Petrossian puts the vodka in pearls of chocolate
Guest blogger on Martini-Talk.com describes her recent visit to the 175-year-old Combier Distillery in France's historic Loire Valley.
Chris explores the Fix and Bramble with a little help from Inocente Tequila...
The Pegu Blog works through the Four Gospels of the Cocktail. This time round: The Gospel of Whiskey, the Manhattan
The second part of the interview of Havana Club's Master Blender at Refined Vices. This time concentrating on Don Josés views on his competition: Bacardi.
a margarita makeover with the Prado Cocktail
TDN Metaxa cocktail Attica Star and a few others are mixed over at A Mountain of Crushed Ice.
A cocktail with bitters is a better cocktail.
Four sweet tea flavored vodkas have launched in the past year. Now that's a quick moving trend!
The Kitchn samples some stellar Saffron- and Tarragon-infused vodkas and scores a few DIY tips from Sub Rosa Spirits founder, Mike Sherwood.
Fallen Apple - I dare you to not fall in love with this drink.
SpiritMeAway checks out the imbibing situation at the new Yankee Stadium
Doug explores the majesty of the Blentec blender he got for his birthday.
What happens when you mix Girl Scout cookies and bourbon? Why, a Thin Mint Julep, of course.
Exploring of some recipe of Pick-Me-Up Cocktail with champagne.
Cocktail Culture wraps up last week's live TDN event at Vessel in Seattle.
Dottie's Tru Blue Cafe and a Lot of Cocktails
Two at the Most prepares for TDN Metaxa with a Moschaton Cocktail.
Paystyle creates the Chinatown Express, inspired by the grapefruit and vodka combo known as a Greyhound.
CP Kelco's Ted Russin in San Diego straddles the divide between food science and culinary arts, bringing the cutting edge to the dining table.
The Frosty Clementine: a mixed drink for any season.
Epinions.com reviews the oft-ignored Constellation Spirit's Barton Vodka!
Kube Hotel and Grey Goose offer an original method to savour some cocktails : Ice Bar.
RumDood reviews Appleton Estate Reserve rum and uses it and homemade falernum to make a Rum Swizzle.
Doug continues his reviews of Cameron Mitchell restaurant bars with a visit to the Ocean Club, where he ends up with a tasty Cucumber Gimlet.
Marshall reviews Templeton Rye.
A care package of Bulleit Bourbon inspires Two at the Most to try a Whiskey Daisy.
The Golden Spiced Caipirinha.
Cocktails are a good thing, but, actually, they contains poison :) One of great problem of imbibing is Too Much of a Good Thing :) Some cocktails for this case on ScienceofDrink Blog now.
SpiritMeAway has some news about TRU products that will please eco-friendly boozehounds
Bake Sale Betty and Heaven's Dog - exploring food and drink in San Francisco.
Two at the Most reviews Obsello absinthe verte, and kicks back with Death in the Afternoon.
Doug reviews the iPhone app: Cocktails Made Easy.
Two days, 18 bars, and 5 winning cocktails at the Damrak gin competition in San Francisco.
Two at the Most reviews Tequila Ocho Plata and mixes up an Agavoni, a tequila-based take on the Negroni.
For spring, Absolut will offer a portable case in limited edition : Absolut Mini Bar
Coconut-Mint Rum Iced Tea
Doug begins a series of reviews of Columbus's Cameron Mitchell restaurant bars with M at Miranova, then fiddles with their blood Orange Margarita
Two at the Most reviews Right Gin and mixes up a Zummy Cocktail.
Gitane - An Arabian Temple to Drinks
Beefeater TDN! that means that many cocktails were made and one of them was the Vanilla Bean Cascade from A Mountain of Crushed Ice.
The Last Word in going green!
SLOSHED! breaks down how to create a new cocktail from scratch.
Passion Chili Martini, best one I've had was at Miami Beach's Satai Hotel... and from experience they are hard to find but AWESOME! So much even Oprah Loves them..
Camper English writes about new spirits on the market in the San Francisco Bay Guardian.