The long wait is over: The 2009 edition of the Food & Wine Cocktails annual is here.
Alaskan's Summer Ale
Running out of cachaca inspires Paystyle to create the Jalapeno-Pear Caipiroska.
cocktailnerd dives into Spring and a rye whiskey contest with a fresh creation using Amer Picon and bergamot-tarragon syrup: The Revivalist
Original Absinthe Cocktails: bartenders, mixologists, and drink enthusiasts create a host of new potions using absinthe during Thursday Drink Night.
Ooooh cool wire wine racks! Whether they are holding water bottles or wine or.... get creative! nice minimalist way to display your bottles...
SLOSHED! beats the 100º heat with a Chartreuse Swizzle and some fresh candy mint from the garden.
Absinthe frappish--a take on the absinthe frappé
Muddling, muddling, who has the time? Alcademics creates the Lazy Caipirinha with a lime-flavored ice glass.
A perfectly delightful and "old-fashioned" preparation of a Whiskey sour.
Off the Presses finds a new liking for the Martinez cocktail after switching vermouths.
Funny looking glassmarkers will help you to keep track of your glass at parties this summer. And perhaps work as an icebreaker to avoid stiff conversations as well.
Casa Noble ~ apparently the first Certified Organic Tequila - All made from 100% Blue Agave
"it is a glass for drinking a lot." I think that just about sums up this design from Kyouei Designs - "when the amount in the glass decreases, a constant amount is poured from the tank into the glass."
Bevlog discovers spirits dedicated to the U.S. military.
René van Hoven examines the new design of Mount Gay's Extra Old Rum.
Tasting: Balsam Pomorski
Where to Find an Adult Beverage in Disney World
Make a Black & Tan using the Lagerhead Black & Tan Turtle
The French 95. A bourbon variation of the French 75, this cocktail was crafted at the very well ran restaurant, Hatfield's, in Los Angeles.
Paul at the Cocktail Chronicles kicks of blogging 30 drinks in 30 days with the White Lily, made with rum, gin, Cointreau and absinthe.
A Mountain of Crushed Ice investigates market fresh vegetables in cocktail mixing.
Giant Cobra Snake Wine and Bear Penis Wine from Vietnam! Care for a toast?
Why go to all the effort of actually drinking a drink when you can just inhale it? Welcome to the walk in Gin and Tonic by Bompas & Parr.
Robert Simonson, writing for Eater, checks out The Blue Room bar
Ed Hackett of Philly's Pub & Kitchen on the ultimate warm weather cocktail ... the Dark 'n Stormy. The real question is the ginger beer. Reeds or Barritts?
The Kitchn kicks off this gorgeous spring weekend with some deliciously refreshing aperitifs.
NOTCOT First look at the Veuve Clicquot eco DesignBox ~ and the Tom Dixon, 5.5 Designers, and Front Design pieces using it which will be launched at the Milano Salone 2009
Tiare writes about cinnamon.
SpiritMeAway reports on drinking with dual purpose via VeeV's Treetini campaign
Paystyle creates the Chocolate Chipotle Chicanery and ensures that devilish debauchery will duly develop!
Design of Veuve Clicquot by Florence Deygas and Denis Boudard
Got the tax day blues? This will help - Cry Me a River
Sloshed! visits Absinthe, Heaven's Dog and Clock Bar in SF—plus a recipe for the tequila-absinthe-limoncello Sacred Heart.
RumDood makes his own homemade falernum and then uses it to make a Captain's Blood cocktail.
Strawberry Basil Mojito: the Spring-time, drink-it-on-the-porch cocktail from Drink of the Week for Mixology Monday
My Aching Head twists the Manhattan with Mount Gay XO and Maraschino caviar.
Two at the Most takes on the Negroni and twists it into the Rumgroni.
Marshall twists the Old Pal into a New Acquaintance for this month's MxMo.
AlcoholReviews on Combier Liqueur d'Orange- the world’s first triple sec. The 175-year-old recipe has remained unchanged since 1834. How does it stand up to the modern-day palate?
The Dry Martini. After a difficult day, unwinding with a perfectly made dry martini is one of life’s little pleasures. Video
Twisting classics to new drinks for the MxMo, here is a Bitter Vanilla over at A Mountain of Crushed Ice.
Mastic liqueur: one of the many products made from gum mastic resin, a unique Greek spice produced only on the island of Chios.
Bevlog unearths condiment-themed vodkas, including this horseradish vodka to liven up a Bloody Mary.
Hand-Muddled Margarita with Chili-Salt Rim
Tiare from A Mountain of Crushed Ice uses a grilled blood orange slice for garnish in her Bridgetown Sunset, a part of the Mount Gay TDN.