Liqueurs: The bearded ladies of the spirits circus. Washington Post tastes a $799 Grand Marnier, and recommends the Yellow Daisy.

San Francisco Chronicle explores the world of witbier beyond Blue Moon.

Is the cocktail craze passé? Is the cultural moment passing? The Washington Post weighs in, along with this amazing Black Daiquiri.

The strange, sorghum-fueled world of gluten-free beer, in the San Francisco Chronicle.

Great recipes from Dan Searing's "The Punch Bowl," including the Light Guard Punch, in the Washington Post.

Buffalo Trace has released its much-awaited Single Oak Project. Is it the Holy Grail of bourbon? Well...

Which Mexican beer stands alone, which needs a lime, and which must be used in a michelada?

Behold the Rum & Coke, "the drink of the shiftless, idle and indolent.” It's also pretty darn tasty, if you take a little extra time making it, says the Washington Post.

No bottle on the shelf peacocks more than Spanish brandy. And yet what's inside is delicious, and makes lovely cocktails like the Little Madrid.

Sherry cocktails, like the Dunaway, and much more sherry conversation at the Washington Post.

Does the perfect bourbon exist? So asks the Washington Post.

Saison: the beer for the anti-beer wine snob in your life. Jason Wilson's second beer column in the San Francisco Chronicle.

Learning to love ouzo (as well as raki and arak) in the Washington Post.

A discussion of Valentine's Day cocktails in the Washington Post -- including chocolate liqueurs, pink vermouth, and the lovely Perpetually Rosy.

The Bramble, one of the rare cocktails calling for creme de mure, is perhaps the only really good cocktail to come from the 1980s.

Somewhere along the line, the Singapore Sling became a ridiculous cocktail. The Washington Post attempts to reclaim its dignity, using kirsch, for starters.

A look at two classic cocktails that call for raspberry syrup -- the Blinker and the Knickerbocker, in the Washington Post.

Is apricot brandy really a brandy? And other orchard issues in the Washington Post, including the lovely Winter Daiquiri and the Baltimore Bang.

Relatively E-Z party drink ideas from the Washington Post, including this Tuscan Sangria.

A discussion of hot toddies at the Washington Post, including whether to drink one in a mug that reads "Being 40 Is Twice As Sexy As 20." Plus, recipes for Apple Toddy and Gingered Rum Toddy.

It's sloe gin season! And this year, there are few more sloe gin options available.

Campari as Proust's madeleine -- as well as two newly available alternatives -- in the Washington Post.

Restoring dignity to punch. A review of David Wondrich's new book in the Washington Post.

Finally, because of Cocchi Aperitivo Americano, it's possible to make a real Vesper cocktail. And what should you pair it with? Oysters and salmon, of course.

A review of "Speakeasy," by Jason Kosmas and Dushan Zaric of Employees Only in the Washington Post. Plus, a recipe for the Calvados Sidecar.

A Perfect Rob Roy in the Washington Post, as well as an interview with Kevin Kosar on his new book, "Whiskey: A Global History".

An excerpt in the Washington Post from Jason Wilson's new book, "Boozehound: On the Trail of the Rare, the Obscure, and the Overrated in Spirits" -- plus recipes!

A cocktail named Alaska has nothing to do with Sarah Palin.

Ah ginger ale... Makes a comforting cocktail both in the air and on the ground. In this case, the Cloudy Sky, along with sloe gin and lime.

Why is a good daiquiri so hard to find? Jason Wilson asks the question in the Washington Post, and includes a recipe for Hemingway's daiquiri.

Do I look fat in this piña colada? A skeptical look at cocktails by Hungry Girl in the Washington Post.

Exploring the pleasure (and pain) of high proof cocktails in the Washington Post, including the serious and lovely Greenpoint.

Do I look fat in this margarita?

On Corpse Revivers, as well as thoughts about the morning tipple, in the Washington Post.

How to get your swizzle on. Rum swizzles and Chartreuse swizzles in the Washington Post.

Are you ready for the inevitable fern bar revival? The Washington Post explores the Harvey Wallbanger, and its Mexican cousin, the Freddy Fudpucker.

Cachaca punches to serve with outdoor grilling this summer, in the Washington Post.

Can we have a serious talk about prosecco? So asks the SF Chronicle.

Time for the annual Irish whiskey recruitment drive! (Also: picklebacks!)

How do you describe vodka? Jason Wilson spent 8+ hours in the Swedish Embassy, along with Absolut, Grant Achatz and two dozen bartenders asking this question. The answer?

Microdistillers, moonshiners, and a recipe for the White Manhattan in the Washington Post.

Is anyone still paying over $50 for Tuscan wines? Here are some budget suggestions from Jason Wilson's new wine column.

Exploring aquavit, alone and in cocktails, including Robert Hess' classic, the Trident.

As the Angostura shortage worsens, some survival tips in the Washington Post. For instance: How about switching to Rum Manhattans?