Bevlog unearths two chestnut beers - Palanfrina is a beer brewed with chestnut flower, dried chestnuts, chestnut honey and chestnut jam.
Green tea cocktail anyone? It's easy peasy with a tea bag, a bottle of shochu, tonic water, and a slice of lime.
Wild Kingdom: Menagerie Bottle Openers ~ adorable!!! Woody animals with etched stainless steel openers ~
Le Nez de Courvoisier sensory installation at Charles de Gaulle airport featuring aromas and muisc that bring the cognac to life.
Do you know the difference between London Dry and Plymouth Gin? Happy Hour explains and provides a couple cocktail recipes.
The classic Margarita recipe, dissected and critiqued.
Savvy Housekeeping shows how to make homemade hard apple cider that refreshes and packs a punch
Oooh Camelback has stainless water (or other stuff?) bottles now!
The Pegu Blog wanders into Old Fashioned Land, examining its history and how to make a basic Old Fashioned.
Martin Cate to Open Tiki Bar in San Francisco
A look at how recipes change over time, and proof of why it doesn't always matter with four versions of the venerable Fog Cutter...
Experiencing the joys of shrub In which the author shares his recipe for black cherry balsamic shrub and some original cocktails which use it.
Robert Simonson of Off the Presses assessed the qualities of Zipang, the new sparkling sake.
The classic and politically incorrect Car Bomb, deconstructed and defused.
Cello-Rita - perfect mix for the beach or the pool!
Who would have thought cocktail snobs could produce so many delicious vodka recipes in one night?
The SLOSHED! primer on setting up a classic cocktail bar at home, from liquor to bitters, books and equipment.
Robert Simonson of Off the Presses whips up a bunch of Southsides and tries to figure why he didn't like the drink before, but does now.
The Final Rhuse - a refreshing Last Word variant using pisco and homemade rhubarb syrup.
The bitter aperitif Punt e Mes proves to be just the thing for the "One Exciting Night Cocktail".
SpiritMeAway has recipes and highlights from NYC's recent gin symposium
Vodka Rosemary Lemonade Fizz
An amazing trick on how to prepare the perfect limes for a Corona
Chinotto is a bitter-sweet Italian soda which is mixed with Gin over at A Mountain of Crushed Ice.
a dirty bloody pomtail
Refined Vices reviews Woodford Reserve Personal Selection. A unique taste you cannot buy from any shop.
Super Punch - A bizarre Italian Abruzzo punch that tastes like fruit cake.
Tonic Water, Mineral Water, Seltzer, and Club Soda. The Kitchn gives the lowdown on each, just in time for tall, cool drink season
Valet goes down to Texas for the origins and recipe for the classic beer cocktail, the Michelada.
Strawberry lemonade, preferably enjoyed on bright sunny days with a friend or at backyard barbecues with family.
Tiare celebrates the Mint Day at A Mountain of Crushed Ice
Rosemary Martini, a delightfully herbal twist on the vodka martini.
You're afraid of grappa, right? Well, don't be. Jason Wilson explains in the Washington Post.
La Bella Dona and other original cocktails made with Don Julio 1942 Anejo.
The Last Drop's 1960 blended Scotch whisky. At $2,000 a bottle, it might just be a bargain.
Sazerac -- a classic cocktail of rye with bitters and a bit of Absinthe
Original Pisco Cocktails
If you want to develop a taste for anise, sambuca, or absinthe, start young. Good advice, indeed, for many tastes.
Salted Plum Shochu Cocktail--A refreshing blend of sour green plums and Lemon Verbena with a spicy/salty rim!
LiV ~ Long Island Spirits ~ apparently its the first vodka to come from Long Island!
More wine-tails for the summer! one is a wine Caipirinha - over at A Mountain of Crushed Ice.
The Pisco Sour brings us Springtime refreshment and lots to talk about.
Anu Apte, Zane Harris, and T.Mixeur gather together to cook insane quantities of Saffron Syrup in preparation for making Anu's Saffron Sandalwood Sours at Le Mixeur Six.
Several homemade ingredients combine quite pleasurably in this version of the Old Etonian Cocktail.
On fun cork design... who's chasing whom? You can spin it around as much as you'd like and on they go... Also nice water colored label on this André Balazs Sunset Beach Rosé
T.Mixeur prepares for battle by creating a Thai Chili Tincture required for making hundreds of Jon Santer's Dragon Variation at Le Mixeur Six.