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Making Hangar One's Mandarin Blossom Vodka *Gutenberg

Making Hangar One's Mandarin Blossom Vodka

#2897
As a new seasonal twist on a cool, crisp classic, The Kitchn garnishes some Gibsons with a wild cousin of the cocktail onion: the pickled ramp. *canard

As a new seasonal twist on a cool, crisp classic, The Kitchn garnishes some Gibsons with a wild cousin of the cocktail onion: the pickled ramp.

#2896
Misty Kalkofen, of Boston's Drink, mixes egg with Scotch. Read Bostonist's interview to learn about her experiences at Grand Marnier's Mixology Summit and role in the GM Cocktail IPhone app. *Bostonist

Misty Kalkofen, of Boston's Drink, mixes egg with Scotch. Read Bostonist's interview to learn about her experiences at Grand Marnier's Mixology Summit and role in the GM Cocktail IPhone app.

#2895
The Lemon Basil Twister is just the thing for a fabulous warm weekend. *fashionablefoodie

The Lemon Basil Twister is just the thing for a fabulous warm weekend.

#2894
SpiritMeAway celebrates Guinness' 250th anniversary with news about their limited edition stout! *MzMeaghan

SpiritMeAway celebrates Guinness' 250th anniversary with news about their limited edition stout!

#2893
A deceptively simple seeming combination of Brandy, Vermouth, Absinthe, and Bitters.  Sometimes the Devil is in the details. *erik_flannestad

A deceptively simple seeming combination of Brandy, Vermouth, Absinthe, and Bitters. Sometimes the Devil is in the details.

#2892
A chance to win 1 of the 500 limited edition Tom Dixon Comet Lamps for Veuve Clicquot!!!!!! Just tell me about your first time... with champagne. *NOTCOT

featured post A chance to win 1 of the 500 limited edition Tom Dixon Comet Lamps for Veuve Clicquot!!!!!! Just tell me about your first time... with champagne.

#2891
last week´s Absinthe TDN resulted in many cocktails, among them a Bitter Fairy from A Mountain of Crushed Ice. *Tiare62

last week´s Absinthe TDN resulted in many cocktails, among them a Bitter Fairy from A Mountain of Crushed Ice.

#2890
The long wait is over: The 2009 edition of the Food & Wine Cocktails annual is here. *MarriedWithDinner

The long wait is over: The 2009 edition of the Food & Wine Cocktails annual is here.

#2889
Alaskan's Summer Ale *chris

Alaskan's Summer Ale

#2888
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Running out of cachaca inspires Paystyle to create the Jalapeno-Pear Caipiroska. *Paystyle

Running out of cachaca inspires Paystyle to create the Jalapeno-Pear Caipiroska.

#2887
cocktailnerd dives into Spring and a rye whiskey contest with a fresh creation using Amer Picon and bergamot-tarragon syrup: The Revivalist *cocktailnerd

cocktailnerd dives into Spring and a rye whiskey contest with a fresh creation using Amer Picon and bergamot-tarragon syrup: The Revivalist

#2886
Original Absinthe Cocktails: bartenders, mixologists, and drink enthusiasts create a host of new potions using absinthe during Thursday Drink Night. *kaiserpenguin

Original Absinthe Cocktails: bartenders, mixologists, and drink enthusiasts create a host of new potions using absinthe during Thursday Drink Night.

#2885
Ooooh cool wire wine racks! Whether they are holding water bottles or wine or.... get creative! nice minimalist way to display your bottles... *NOTCOT

Ooooh cool wire wine racks! Whether they are holding water bottles or wine or.... get creative! nice minimalist way to display your bottles...

#2884
SLOSHED! beats the 100º heat with a Chartreuse Swizzle and some fresh candy mint from the garden. *nerdling

SLOSHED! beats the 100º heat with a Chartreuse Swizzle and some fresh candy mint from the garden.

#2883
Absinthe frappish--a take on the absinthe frappé *lisadinnerparty

Absinthe frappish--a take on the absinthe frappé

#2882
Muddling, muddling, who has the time? Alcademics creates the Lazy Caipirinha with a lime-flavored ice glass. *alcademics

Muddling, muddling, who has the time? Alcademics creates the Lazy Caipirinha with a lime-flavored ice glass.

#2881
A perfectly delightful and "old-fashioned" preparation of a Whiskey sour. *erik_flannestad

A perfectly delightful and "old-fashioned" preparation of a Whiskey sour.

#2880
Off the Presses finds a new liking for the Martinez cocktail after switching vermouths. *RobertSimonson

Off the Presses finds a new liking for the Martinez cocktail after switching vermouths.

#2879
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. *Design & Inredningsbloggen

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.

#2878
Casa Noble ~ apparently the first Certified Organic Tequila - All made from 100% Blue Agave *NOTCOT

Casa Noble ~ apparently the first Certified Organic Tequila - All made from 100% Blue Agave

#2877
"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." *NOTCOT

"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."

#2876
Bevlog discovers spirits dedicated to the U.S. military. *reverendgreen

Bevlog discovers spirits dedicated to the U.S. military.

#2875
René van Hoven examines the new design of Mount Gay's Extra Old Rum. *Dante

René van Hoven examines the new design of Mount Gay's Extra Old Rum.

#2874
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Tasting: Balsam Pomorski *Vodka&Co.

Tasting: Balsam Pomorski

#2873
Where to Find an Adult Beverage in Disney World *mayank

Where to Find an Adult Beverage in Disney World

#2872
Make a Black & Tan using the Lagerhead Black & Tan Turtle *bayareafoodie

Make a Black & Tan using the Lagerhead Black & Tan Turtle

#2871
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. *White On Rice Couple

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.

#2870
Paul at the Cocktail Chronicles kicks of blogging 30 drinks in 30 days with the White Lily, made with rum, gin, Cointreau and absinthe. *cocktailchronicles

Paul at the Cocktail Chronicles kicks of blogging 30 drinks in 30 days with the White Lily, made with rum, gin, Cointreau and absinthe.

#2869
A Mountain of Crushed Ice investigates market fresh vegetables in cocktail mixing. *Tiare62

A Mountain of Crushed Ice investigates market fresh vegetables in cocktail mixing.

#2868
Giant Cobra Snake Wine and Bear Penis Wine from Vietnam! Care for a toast? *markwu

Giant Cobra Snake Wine and Bear Penis Wine from Vietnam! Care for a toast?

#2867
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. *cilence

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.

#2866
Robert Simonson, writing for Eater, checks out The Blue Room bar *RobertSimonson

Robert Simonson, writing for Eater, checks out The Blue Room bar

#2864
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? *cro

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?

#2863
The Kitchn kicks off this gorgeous spring weekend with some deliciously refreshing aperitifs. *canard

The Kitchn kicks off this gorgeous spring weekend with some deliciously refreshing aperitifs.

#2862
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 *NOTCOT

featured post 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

#2861
Tiare writes about cinnamon. *Tiare62

Tiare writes about cinnamon.

#2860
SpiritMeAway reports on drinking with dual purpose via VeeV's Treetini campaign *MzMeaghan

SpiritMeAway reports on drinking with dual purpose via VeeV's Treetini campaign

#2859
Paystyle creates the Chocolate Chipotle Chicanery and ensures that devilish debauchery will duly develop! *Paystyle

Paystyle creates the Chocolate Chipotle Chicanery and ensures that devilish debauchery will duly develop!

#2858
Design of Veuve Clicquot by Florence Deygas and Denis Boudard *Vodka&Co.

Design of Veuve Clicquot by Florence Deygas and Denis Boudard

#2857
Got the tax day blues?  This will help - Cry Me a River *fashionablefoodie

Got the tax day blues? This will help - Cry Me a River

#2856
Sloshed! visits Absinthe, Heaven's Dog and Clock Bar in SF—plus a recipe for the tequila-absinthe-limoncello Sacred Heart. *nerdling

Sloshed! visits Absinthe, Heaven's Dog and Clock Bar in SF—plus a recipe for the tequila-absinthe-limoncello Sacred Heart.

#2855
RumDood makes his own homemade falernum and then uses it to make a Captain's Blood cocktail. *rumdood

RumDood makes his own homemade falernum and then uses it to make a Captain's Blood cocktail.

#2854
Strawberry Basil Mojito: the Spring-time, drink-it-on-the-porch cocktail from Drink of the Week for Mixology Monday *smartkitty

Strawberry Basil Mojito: the Spring-time, drink-it-on-the-porch cocktail from Drink of the Week for Mixology Monday

#2853
My Aching Head twists the Manhattan with Mount Gay XO and Maraschino caviar. *wakeless

My Aching Head twists the Manhattan with Mount Gay XO and Maraschino caviar.

#2852
Two at the Most takes on the Negroni and twists it into the Rumgroni. *stevideter

Two at the Most takes on the Negroni and twists it into the Rumgroni.

#2851
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